• 1 Mi Rancho Mole Tortilla
  • 1 cup shredded deli roasted rotisserie chicken
  • 6 tbsp red enchilada sauce
  • 1/4 cup prepared guacamole, divided
  • 2 tbsp crumbled queso fresco
  • 6 pickled jalapeño pepper slices


Toss together chicken and enchilada sauce.

Spread 2 tbsp guacamole down along center of tortilla, leaving 1/2-inch border at top and bottom.

Top with chicken mixture, queso fresco and jalapeño.

Fold up bottom of tortilla over filling, then fold in sides and roll up. Serve with remaining guacamole sauce.

Tip: Substitute green enchilada sauce for red enchilada sauce if desired.