Aztec Blend Wrap with Grilled Achiote Chicken and Ancho Lime Aioli

Ingredients

• 2 pounds boneless chicken breasts
• ½ cup olive oil
• 4 ounces Indian Harvest Achiote
• Seasoning (with veggies sifted out)
• 2 pounds Indian Harvest Aztec Blend
• 4 ounces Indian Harvest Achiote Seasoning
• ½ dozen ears of sweet corn
• 2 cans of precooked black beans
• 1 bunch of cilantro
• juice from 2 limes
• 5 avocados
• juice from 1 lime
• 12 large wraps

For Ancho Lime Aioli

• 4 cloves garlic
• 5 Indian Harvest Dried Ancho Peppers(rehydrated, seeds and stems removed)
• ½ teaspoon Kosher salt (or to taste
• juice from 2 limes

Directions

Coat chicken breasts with olive oil and rub Achiote Seasoning on generously. Let rest refrigerated for at least one hour. Cook Aztec Blend with Achiote Seasoning per package directions, then cool. Grill chicken breasts and sweet corn. Slice chicken breasts into thin strips and reserve. Cut corn kernels off of cob and cool. Mix black beans, cilantro and lime juice with corn. Peel and pit avocados, slice into ¼ inch thick strips (coat with lime juice to keep from browning). To assemble wraps, coat the wrap with Ancho Lime Aioli (recipe below). Add 1 cup of Aztec Blend on one end, then top with chicken, corn and bean mixture as well as avocado. Fold ends in to cover ingredients before rolling wrap tightly. Cut wrap diagonally and serve with fresh cilantro sprig and slice of lime.
For Ancho Lime Aioli
Combine all contents into food processor and mix until well blended. Chill before serving.

Yield: 12 Wraps