Flatbread Tacos w/ Ranchero Chicken & Mexican Rice
| 6 cups | Mexican Flavour Infused Rice |
| 2 cups | Prepared Enchilada Sauce |
| 4 cups | Prepared Salsa |
| 12 cups | Pulled or Shredded Chicken Breast Meat |
| 1 cup | Sour Cream |
| 1 cup | Prepared Ranch Dressing |
| 1 tbsp | Ground Cumin |
| 1 tbsp | Lime zest, fresh |
| 24 | Flatbread 7", thawed |
| 6 cups | Monterey Jack cheese, shredded |
| 6 cups | Iceburg Lettuce, shredded |
INSTRUCTIONS
Combine sauce and 1/2 cup salsa in saucepan; whisk to blend. Add Chicken and simmer over medium heat until hot. Combine sour cream, dressing, cumin, and lime zest in bowl; whisk to blend.
For 1 portion: Deep-fry 2 flatbreads in fryer at 350°F for 25 seconds each; drain. Fold flatbreads in half and fill each with 1/4 cup rice Top each with 1/4 cup cheese and 1/4 cup chicken mixture Top each with 1/4 cup lettuce and 2 tbsp salsa, and garnish with 1 tbsp sour cream mixture.
Recipe provided by Uncle Bens
