CHICKEN FINGER BURRITOS WITH AIOLI SAUCE

Ingredients:

5	pc (125 g)	MAGNOLIA CHICKEN TIMPLADOS VANILLA CHICKEN FINGERS
2	cups	cooking oil
2	tbsp	taco seasoning
2	cups	cooked brown or red rice
3/4	cup	store bought mild salsa
1/2	cup	corn kernels, drained
1 (20 g)	stalk	cilantro (wansoy), use tender leaves
5	pc	large flour tortillas
1	pack (160 g)	MAGNOLIA CHEEZEE, grated

Aioli Sauce:

3	cloves	garlic, minced and then pounded into a paste
1	cup	MAGNOLIA REAL MAYONNAISE
1/8	tsp	iodized fine salt
2	tbsp	lemon juice (from 1/2 pc lemon)

Procedure:

Combine ingredients for aioli. Cover and chill for at least 30 minutes prior to use.
Meantime, fry chicken fingers in hot oil. Drain excess oil on paper towels. Sprinkle taco seasoning evenly. Set aside.
In a bowl, combine rice, salsa, corn and cilantro.
On each flour tortilla, arrange 1/2 cup rice mixture, 1 chicken finger and cheese. Wrap sides and snuggly roll. Wrap in aluminum foil.

Makes 5 servings.
(Yield: 5 pc chicken fingers + 2 cups rice mixture/1 pc chicken finger +1 cup rice mixture per serving)

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