Ingredients
4 Mountaire® Black Label™ Whole Boneless Chicken Leg, Skinless
2 cups dill pickle juice
1 cup Mayonnaise
½ cup dill pickles, finely chopped
½ cup Sunflower seeds, roasted & salted
6 burrito-sized wraps
6 green lettuce pieces
24 English cucumbers, batonnet
6 bacon slices, fully cooked
Directions
Brine and grill the chicken: In a lidded container, add chicken legs and dill pickle juice. Cover and chill for at least 2 hours, up to overnight. Remove chicken from brine and
grill until it reaches an internal temperature of 165°F. Let chicken cool to below 40°F and medium dice.
Make the chicken salad: In a mixing bowl, combine diced chicken, mayonnaise, chopped dill pickles, and sunflower seeds.
Assemble the wraps: In each wrap, place one lettuce leaf, 4 batonnets of cucumber, ¾ cup of chicken salad, and one slice of cooked bacon. Tightly wrap burrito-style using plastic
food film. Keep chilled until service.
