Pineapple Chicken and Adobo Crunchwraps

Pineapple Chicken and Adobo Crunchwraps

Recipe by Chef Nathan Lippy

Ingredients:

• 4-6 boneless, skinless Chicken Thighs
• 3 slices of Pineapple
• 2 thick slices of Red Onion
• 2 Jalapeno Peppers, sliced in half lengthwise
• 2 Limes
• ½ cup Sour Cream
• 1 tablespoon Adobo
• 2 tablespoons Beer
• ½ bunch of Fresh Cilantro
• 4 extra-large Flour Tortillas
• 2 cups shredded Cheese
• 4 street taco size Corn Tortillas
• Blackstone Tequila Lime Seasoning
• Olive Oil
• Salt and Pepper

Directions:

1. Heat your griddle to medium-high heat, add a bit of olive oil and the chicken. Season generously with the Blackstone Tequila Lime Seasoning. Toss to evenly coat and cook for 4-5 minutes.
2. To the other side of your griddle, preheated to medium-high heat, add a drizzle of olive oil, the pineapple, red onion, jalapeno and lime (cut side down). Cook for 3-4 minutes or until the vegetables are caramelized. Flip and cook another 2 minutes.
3. Add a squeeze of lime over the chicken and toss to evenly coat. Once the chicken is fully cooked, remove from the griddle and chop small.
4. Remove the vegetables and pineapple from the griddle and chop everything together with a squeeze of lime juice.
5. In a small mixing bowl, add the sour cream, adobo, beer and a bit of the Tequila Lime Seasoning and mix evenly.
6. Clean the griddle where the veggies were cooked and add a bit of oil and the corn tortilla. Cook for 2-3 minutes per side or until the corn tortilla is crisp.
7. To assemble, spread some of the cheese into the center of the flour tortilla. Add some of the chicken, pineapple salsa, fresh cilantro, about a tablespoon of the sauce, a bit more cheese and then the crisp corn tortilla over the top. Add a bit more cheese on top of the corn tortilla and then wrap the flour tortilla up and over the corn tortilla.
8. Place the wrap folded side down onto the griddle and cook for 3-4 minutes or until golden and toasted, flip and repeat.
9. Slice and serve hot.
10. Enjoy!