Duck Chili and Garbanzo Wraps
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 3 duck legs, and thighs Cooked, Maple Leaf Farms
- 29.58 ml extra virgin olive oil
- 236.59 ml red onion, diced
- 118.29 ml celery, diced
- 118.29 ml green pepper, diced
- 2 garlic cloves, minced
- 2.46 ml cumin
- 2 (822.13 g) can diced tomatoes
- 396.89 g can garbanzo beans, undrained
- 4.92 ml oregano
- 7.39 ml chili powder
- 59.14 ml mole (Sauce)
- 12 flour tortillas, warm
- 2 tomatoes, medium dice
- 59.14 ml cilantro, chopped
- 236.59 ml green onion, chopped
- 2 avocados, sliced (sprinkled with lemon juice)
- 473.18 ml sour cream
directions
- 1. Remove duck meat from cooked legs; shred.
- 2. Saute onion, celery and peppers in oil until lightly brown. Add garlic; cook 1 minute. Add cumin, tomatoes, beans with juice, oregano, chili powder and mole sauce. Cook over medium low heat until thickened. Add duck; simmer 10 minutes.
- 3. Pour duck chili into serving bowl. Serve hot surrounded by tortillas and toppings.
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