Wash hands. 1] Combine sour cream, ranch dressing, cumin, and lime juice in a stainless-steel mixing bowl. Whisk thoroughly. Place in a squeeze bottle and refrigerate until needed. CCP: Refrigerate at 41°F or below. 2] Combine enchilada sauce and salsa in a nonreactive sauce pot and bring to a simmer. Add chicken and mix thoroughly. Simmer 3-4 minutes, stirring frequently. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place flatbread on a heated flat griddle and grill both sides. 2] Spread 1⁄4 c. each of warmed rice, cheese, warmed chicken, and lettuce on the center of the bread. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Drizzle 2 Tbsp. of salsa and 1 Tbsp. sour cream mix over the top of lettuce.
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