CHICKEN FINGER BURRITOS WITH AIOLI SAUCE


Ingredients:

5 pc MAGNOLIA CHICKEN STATION VANILLA CHICKEN FINGERS
2 cups cooking oil
2 tbsp taco seasoning
2 cups cooked brown or red rice
3/4 cup store bought mild salsa
1/2 cup corn kernels, drained
1 (20 g) stalk cilantro (wansoy), use tender leaves
5 pc 12-inch flour tortillas
1 (165 g) pack MAGNOLIA CHEEZEE, grated

Aioli Sauce:

3 cloves garlic, minced and then pounded into a paste
1 cup MAGNOLIA REAL MAYONNAISE
1/8 tsp iodized fine salt
2 tbsp lemon juice

Procedure:

  1. Combine ingredients for aioli. Cover and chill for at least 30 minutes prior to use.
  2. Meantime, fry chicken fingers in hot oil. Drain excess oil on paper towels. Sprinkle taco seasoning evenly. Set aside.
  3. In a bowl, combine rice, salsa, corn and cilantro. 
  4. On each flour tortilla, arrange 1/2 cup rice mixture, 1 chicken finger and cheese. Wrap sides and snuggly roll. Wrap in aluminum foil. 

Makes 5 servings.
(Yield:  5 pc chicken fingers + 2 cups rice mixture/1 pc chicken finger +1 cup rice mixture per serving)

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