Recipes from Pilgrim's Kitchen

• 1 package of Pilgrim’s Pride Eat Well Stay Healthy Chicken Breast Strips
• 3 tablespoons of fresh cilantro, chopped
• 1 tablespoon Olive Oil
• 1 fresh lime
• 2 large onions, sliced thin
• 1 can of black beans, 14 oz
• 1 jalapeno chili pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 small avocado
• ½ cup of non-fat or low-fat sour cream
• 1 large tomato, seeded and finely chopped
• 8 fat-free wheat flour tortillas (8 inch)
• 3 tablespoons Allegro Hickory Smoke Marinade
• 1 dash Salt
• 1 dash Pepper

• 4.5 ounce can of ripe olives, pitted and chopped
• 8 ounce jar of chunky picante sauce
• 1 (10 ounce) can of Rotel tomatoes with green chilies, drained
• 2 tablespoons of lemon juice
• 2 ripe tomatoes, diced
• 6 green onions, thinly sliced including tops
• 1 clove of garlic, minced
• 1 teaspoon of salt
• ¼ teaspoon of black pepper

• Preheat iron skillet and add 1 tbsp olive oil. Add garlic and onions and cook over medium-high heat stirring often until lightly browned. Add 2 tbsp Allegro marinade adding chicken strips and cilantro. Cook until heated through.
• Pit avocado and cut into small cubes and transfer to a small serving bowl. Squeeze lime over avocado and toss.
• Place the sour cream and Texas salsa in separate serving bowls. Cover and keep warm.
• Warm tortillas under broiler for 10 seconds per side or until soft and pliable.
• Heat black beans in small pan on medium heat, drain and put in small serving bowl.
• To serve, place chicken and onion mixture on a tortilla. Spoon the avocado, sour cream, jalapeno, tomatoes and salsa on top and wrap to eat. You can substitute a store brand salsa for homemade Texas Salsa.

Texas Salsa

Combine all ingredients.