When Coco Bolo's in Manhattan, KS closed I decided to recreate their Jalapeno Ranch and my favorite meal, the Chicken and Shrimp wrap.
If you are like me and many others, you miss the "Spicy Music and Loud Food" at our beloved Coco Bolo's in Manhattan, KS. Hopefully, I can bring you a little taste of nostalgia with my copycat recipe. Coco Bolo's in Manhattan, KS was definitely a town favorite.
Their brunch was one of my go-to's, of course, the Sangria, Coco's Q, and their Jalapeno Ranch, but my favorite was the Chicken and Shrimp wrap. I have always played around with the Chicken and Shrimp wrap recipe and once they closed I knew I needed to get it as close as possible to satisfy my craving.
I am a big meal prepper so this first step is perfect for me. I grilled both the chicken and shrimp on our Blackstone which I love because it makes cooking quick and easy. After those were prepped and ready I was able to grab them out when I was ready to assemble the wraps for dinner. Getting everything out and organized was huge when assembling these. Out of the cupboard, I grabbed a can of Rotel for ease. If you want to make or buy pico, go for it, but this was just easier, and sometimes you just need simple.
Next, a bag of Mexican shredded cheese, sun-dried tomato tortillas, and Spanish rice! For the OG's, they will notice that Spanish Rice is not what Coco Bolo's had in their wraps, it was Navajo rice, but that is not easy to find so I grabbed what I felt was the next best thing. I have made these several times and Spanish Rice does the trick.
I set up bowls with ingredients and cut up some of the chicken and shrimp. I then heated the tortillas so they would be flexible and easier to roll. To warm up my tortillas, I place one tortilla in the microwave with a wet paper towel for 15 sec. It will be hot when you remove it and you will want to work quickly so the tortilla is flexible and it will roll easier. Think of when they steam the tortillas at Chipotle.
Place some of the rice, chicken, cheese, shrimp, and some Rotel then fold in the sides and roll the burrito tightly (again, think Chiptole) and set the burrito off to the side, and start the process over! Once you have as many burritos as you need, slice them in half at an angle, just like Coco Bolo's, and find yourself some Jalapeno Ranch and you are good to go!
Coco Bolo's is still running its catering division, and if you are enjoying some Bolo's at your next event, know that I am totally jealous of you!
Chicken and Shrimp Wrap
Ingredients
- 2 Chicken Breasts Season with garlic, salt, and pepper, Depending on thickness, I sometimes slice the breasts horizontally to make four. It can be a little easier and quicker to cook.
- 1 8 oz Can of Rotel
- 1 Bag of Shrimp (grab 1-2 lb bag depending on my other meals for the week).
- 1 bag Shredded Cheese
- Lettuce, small head Chop head of lettuce for burritos.
- 1 package Spanish or Navajo Rice
Instructions
- Cook Spanish rice according to package instructions. Set aside, but keep warm
- Season your chicken and shrimp. Cook both Chicken and Shrimp and set aside to rest.
- While Chicken and Shrimp are resting, chop lettuce and place in bowl.
- Open can of Rotel, strain and place in a bowl.
- Grab your tortillas and heat in the mirowave one at a time, by placing inbetween a paper towel for 15 sec.
- Once tortilla is heated, place on a flat surface and add a spoonful of rice, chicken, shrimp, then top with cheese, lettuce, and Rotel. Folding in the sides, roll into a burrito, slice and enjoy.
