Mindful Sodexo 
Southwest chicken, Aztec rice blend, roasted sweet potato, corn and queso fresco wrapped in a flour tortilla
Nutrition Facts:
Calories: 520, Carbs: 66g, Protein: 27g, Fat: 16g, Sat. Fat: 3.5g, Cholesterol: 60mg, Sodium: 610mg, Fiber: 6g
Prep Time: 10 to 15 minutes Cook time: 43 to 50 minutes Yield: 4 servings
Aztec Wrap with Cilantro Lime Dip
Ancho Lime Vinaigrette:
- 2 ½ Tablespoons fresh lime juice
- 4 teaspoons canola oil
- 1 ¼ teaspoons honey
- 1/8 teaspoon finely chopped fresh garlic
- ¾ teaspoon ancho chili powder
- 1/8 teaspoon Tabasco sauce
- 1/8 teaspoon Kosher salt
- 1/16 teaspoon ground black pepper
Ancho Lime Aztec Rice Salad:
- ½ cup Aztec rice blend or rice and grain blend of choice
- ¾ cup water
- ¼ teaspoon canola oil
- 2/3 cup thawed corn
- ¼ cup finely chopped red onion
Roasted Sweet Potatoes:
- 8 ounces peeled sweet potatoes
- ¾ teaspoon canola oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Southwestern Chicken:
- 12 ounces boneless and skinless raw chicken breast
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon chipotle powder
Cilantro Lime Yogurt Spread:
- ½ cup nonfat plain Greek yogurt
- ½ teaspoon True lemon juice mix crystals
- ¼ teaspoon finely chopped fresh garlic
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 1 Tablespoon fresh lime juice
- 1 ½ teaspoons honey
- 2 ¼ teaspoon chopped fresh cilantro
Aztec Wrap:
- 4 (10") whole grain flour tortilla
- ½ cup crumbled queso fresco cheese
- ½ cup chopped fresh cilantro
To Prepare Ancho Lime Vinaigrette:
- 1. In a bowl, add all ingredients. Combine until well-blended. Set aside for use.
To Prepare Ancho Lime Aztec Rice Salad:
- 1. Bring water to a boil in a pot. Stir in Aztec rice bend. Reduce heat and simmer covered for 35 minutes or until rice is tender and all water is absorbed. Remove from heat. Fluff with a fork and allow to cool before using.
- 2. Toss thawed corn with oil. Place in a single layer on a sheet pan. Roast in a preheated 425-degree Fahrenheit oven for 10 minutes or until kernels have browned. Stir occasionally to promote even browning. Allow to cool slightly before using.
- 3. Place cooked rice, roasted corn and Ancho Lime Vinaigrette in a bowl. Toss until evenly coated and distributed. Place in the refrigerator for at least 2 hours before use.
To Roast Sweet Potato:
- 1. Cut each potato in half lengthwise. Then, slice each half crosswise into thin slices.
- 2. Toss sweet potatoes with oil, salt and pepper.
- 3. Coat sheet pan with cooking spray. Place sweet potatoes in a single layer. Do not overcrowd. Lightly spray top of potatoes with cooking spray.
- 4. Roast in a preheated 350 degree for 25 minutes or until tender.
NOTE: Flip halfway through cooking time to ensure even browning. - 5. Allow to cool at room temperature before using.
To Prepare Southwestern Chicken:
- 1. Trim all fat off chicken. Butterfly to even thickness.
- 2. In a mixing bowl, combine granulated garlic, granulated onion, cumin, chili powder and chipotle powder. Mix well. Season both sides of chicken with seasoning. Toss to coat well.
- 3. Place on a sheet pan. Roast chicken in a 325-degree Fahrenheit oven until cooked through. Allow to rest for 15 minutes before slicing into thin strips.
To Prepare Cilantro Lime Yogurt Spread:
- 1. In a mixing bowl, combine all ingredients until well-blended. Use immediately. Or, place in refrigerator until needed.
To Prepare Aztec Wrap with Cilantro Lime Dip:
- 1. Heat 1 tortilla in the microwave or in a pan until soft and pliable. Place on clean work surface.
- 2. Place 1/2 cup salad in center of tortilla. Spread out in a rectangular form, leaving at least 1" space on all sides.
- 3. In order, top salad with:
1 3/4 oz sliced sweet potatoes
2 1/2 oz sliced chicken
2 Tbsp crumbled queso fresco
2 Tbsp chopped cilantro. - 4. Tuck in left and right sides of tortilla over filling. Roll to close burrito style, finishing with seam side down.
- 5. Place 1 sandwich on a hot griddle or panini press on in a hot sauté pan. Heat for 2 to 3 minutes on each side or until golden and heated through.
- 6. Cut in half on the bias. Enjoy immediately with 2 Tbsp cilantro lime yogurt spread on the side.
