• 10 Don Pancho ® Cinnamon Wraps (79341.02846)
• 8 cups White Basmati rice, cooked and kept warm
• 1 cup Toasted cashew halves
• 1 cup Cilantro leaves
• 1 cup Ghee

Masala Shrimp Marinade

• 3 lb. (51-60 each) shrimp, thawed and patted dry
• 1 cup Whole milk yogurt
• 1/4 cup Canola oil
• 1 tsp Ginger, peeled and grated on a microplane
• 1 tsp Kosher salt
• 1 tsp Turmeric, ground
• 2 tsp Garam masala

 Garlicky Baby Spinach

• 1 lb. Baby spinach
• 1/4 cup Ghee
• 6 each Garlic cloves, minced
• 11/2 tsp Kosher salt
• 1 cup Coconut milk, canned

1. Heat griddle to 350°F.
2. In a medium bowl, whisk together Masala Marinade ingredients and coat shrimp. Cover and let marinate in refrigerator for at least 30 minutes, not more than 4 hours (acid in yogurt can toughen shrimp).
3. In a large sauté pan, melt the ghee and cook the minced garlic until lightly brown.
4. Add the spinach to the pan and cook to wilt.
5. Add coconut milk and cook for 2-3 minutes to reduce. Set aside and keep warm.
6. In a large sauté pan, heat ½ cup ghee over high heat and sauté shrimp until lightly browned and cooked through. Set aside and keep warm.
7. Brush the Don Pancho Cinnamon Wrap with ghee on both sides and heat on a griddle for 10-20 seconds per side.
8. To build a bowl:
   • 3/4 cup Basmati rice, cooked
   • 5 oz ladle Shrimp Masala
   • 1/4 cup Garlicky Baby Spinach
   • 1 Don Pancho Cinnamon Wrap
   • Cilantro leaves and toasted cashews to garnish.

• 10 Don Pancho ® Cinnamon Wraps (79341.02846)

Paneer Marinade 

• 2 lb. Paneer cheese, cut into 1” cubes
• 1 cup Whole milk yogurt
• 1/2 cup Canola oil
• 1 Tbsp Ginger, peeled and grated on a microplane
• 2 tsp Cumin
• 2 tsp Paprika
• 11/2 tsp Kosher salt

Cilantro Yogurt

• 2 cup Whole milk yogurt
• 1 Tbsp Ginger, peeled and grated on Microplane
• 1/4 cup Cilantro, finely chopped
• 2 tsp Kosher salt
• 1 tsp Turmeric, ground

Red Cabbage Slaw

• 4 cups Red cabbage, shredded
• 2 Tbsp Kosher salt

Peppers and Onions

• 2 each Yellow onions, julienned
• 2 each Green bell peppers, julienned
• 2 each Red bell peppers, julienned
• 2 Tbsp Kosher salt
• 3/4 cup Ghee (divided)

1. Heat griddle to 350°F.
2. In a medium bowl, whisk together Paneer Marinade ingredients, coating the Paneer cubes. Cover and let marinate in refrigerator for 1-2 hours.
3. In a medium bowl, whisk together Cilantro Yogurt ingredients, place into a container, and refrigerate.
4. In a colander set over a medium bowl, salt the shredded red cabbage, and let sit for 30-40 minutes to draw out the moisture.
5. Squeeze red cabbage in a towel or cheesecloth to remove excess moisture. Refrigerate the cabbage.
6. In a large sauté pan, heat 1/4 cup ghee over medium-high heat. Add onions and peppers, season with kosher salt, and cook until softened and lightly browned. Set aside and keep warm.
7. In the same large sauté pan, heat 1/2 cup ghee over medium-high heat. Drain Paneer of excess marinade and cook in ghee until lightly browned. Set aside and keep warm.
8. To complete the roll, heat the Don Pancho Cinnamon Wrap on a griddle for 10-20 seconds per side and place onto a cutting board when heated.
9. To build Wrap, layer the following, fold in edges, and wrap tightly:
   • 1/4 cup Peppers and Onions mixture
   • 1/2 cup Paneer
   • 1/4 cup Shredded red cabbage
10. Slice Wrap on the bias and serve with 1.5 oz ramekin of Cilantro Yogurt.

• 1 Don Pancho® Waffle Wrap (79341.02847)
• 6 oz Fried chicken tenders
• 2 Tbsp Orange Cream Cheese (see recipe)
• 1/2 cup Baby arugula
• 1 Tbsp Hot honey (chile-infused honey)

Orange Cream Cheese (makes 10 portions)

• 10 oz Cream cheese, softened
• 1 Orange, zested and juiced

1. For Orange Cream cheese, beat the cream cheese, orange zest and juice together in a mixer until well combined and place into serving container.
2. Warm Don Pancho Waffle Wrap on griddle.
3. Lay wrap on cutting board and spread an even layer of orange cream cheese.
4. Place baby arugula and chicken tenders on lower third of the wrap and roll tightly.
5. Cut on bias, place on plate, and drizzle with hot honey.
6. Serve with fruit or green salad.

• 1 Don Pancho® Maple Wrap (79341.02845)
• 2 Tbsp Fig jam, plus additional 1/4 cup in a ramekin
• 2 Tbsp Butter, unsalted
• 3 Eggs, beaten
• 1/24 tsp Kosher salt
• 1/2 cup Parmesan cheese, shredded

1. Melt butter in nonstick pan and cook until lightly browned and the butter has a nutty aroma.
2. Add the eggs to the pan and season with kosher salt.
3. Cook stirring often until the eggs are soft scrambled.
4. Add the shredded Parmesan to the eggs and take off the heat, stir to combine.
5. Warm the Don Pancho Maple Wrap on the griddle and set on a cutting board.
6. Spread the fig jam onto the wrap all the way to the edges.
7. Place the cheesy eggs onto the bottom third of the wrap and roll burrito style.
8. Serve with a side of fig jam and fruit.

• 1 Don Pancho® Maple Wrap (79341.02845)
• 1 Tbsp Canola oil
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup White Cheddar cheese, shredded
• 4 oz Pulled pork
• 1/4 cup Caramelized apples (Gala and Granny Smith)
• 2 Tbsp Maple-Mustard Glaze plus additional ¼ cup in ramekin

Maple Mustard Glaze (yields 3 ½ cups)

• 1 1/2 cup stoneground mustard
• 1/4 cup Dijon mustard
• 3/4 cup Maple syrup
• 1/2 cup Apple cider vinegar
• 1/4 cup Light brown sugar, packed
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper, ground

1. Slice and core Gala and Granny Smith apples, caramelize in sauté pan, set aside to cool.
2. Whisk together ingredients for maple-mustard glaze, cover and refrigerate until ready to use.
3. Heat griddle to 350°F.
4. Drizzle canola oil onto griddle and top with the Don Pancho Maple Wrap.
5. Cover with cheese, pulled pork and caramelized apples.
6. Cook 3-4 minutes, until cheese is melted, and thewrap is golden brown.
7. Fold in half, place onto cutting board and cut into three pieces.
8. Place onto plate and drizzle with glaze.
9. Serve with sliced apples and a side of maple-mustard glaze.

• 1 Don Pancho® Sourdough Wrap (79341.02845)
• 1 Tbsp Mayonnaise
• 6 oz Bay Shrimp Salad (see recipe below)
• 5 Cherry tomatoes, halved
• 3 leaves Butter lettuce

Bay Shrimp Salad (makes enough for 10 portions)

• 1/2 cup Mayonnaise
• 1 Lemon, zested and juiced
• 1 cup Celery, small dice
• 1 Tbsp Tarragon (leaves only), minced
• 3/4 tsp Celery salt
• 6 cups Bay shrimp, thawed and drained

1. For Bay Shrimp Salad, whisk mayonnaise, lemon juice, zest, celery, tarragon, and celery salt together. Fold in the bay shrimp. Place into a container and refrigerate until ready to use.
2. Warm Don Pancho Sourdough Wrap on a griddle and place onto a clean cutting board.
3. Spread the mayonnaise across the entire tortilla.
4. Place the Bay Shrimp Salad on the bottom third of the wrap, top with cherry tomato halves and butter lettuce.
5. Roll burrito style, slice on the bias and place onto serving plate.
6. Serve with fruit or mixed green salad.

• 1 Don Pancho® Hawaiian Wrap (79341.02848)
• 1 Tbsp Whole grain mustard
• 4 oz Ham, sliced
• 1/2 cup Gruyere, shredded, divided
• 1/2 cup Bechamel sauce, divided
• 1 Egg, fried sunny side up
• Kosher salt and fresh cracked black pepper

Bechamel Sauce (10 portions)

• 1/2 cup butter, unsalted
• 1/2 cup AP flour
• 1 quart whole milk
• 1 cup heavy cream
• 2 bay leaves
• 1/4 tsp nutmeg, ground
• 2 tsp kosher salt
• 3/4 cup Parmesan, grated

1. For Bechamel sauce, melt butter over medium heat in a small saucepan.
2. Whisk in the flour and cook, stirring constantly for 2-3 minutes without browning.
3. Whisk in the milk, heavy cream, bay leaf and nutmeg and cook, stirring often to keep from burning until thickened, 10-15 minutes.
4. Remove from heat and strain into a 2-quart container, whisk in grated Parmesan and season with kosher salt.
5. Warm Don Pancho Hawaiian Wrap on a griddle and place onto a clean cutting board.
6. Spread mustard over the wrap.
7. Fold ham slices and place on the bottom third of the wrap.
8. Top ham with half of the Gruyere.
9. Fold the wrap burrito-style and griddle 2 minutes on each side until golden brown.
10. Top the wrapped burrito with the rest of the Bechamel and Gruyere and place under a broiler until cheese is browned and bubbly.
11. Place onto a plate and top with sunny side up egg and serve with fruit.

• 1 Don Pancho® Cinnamon Wrap (79341.02846)
• 2 Tbsp Almond butter
• 1 Banana, sliced into rounds
• 1/4 cup Coconut flakes, toasted in oven
• 2 Tbsp Clarified butter or oil for grilling
• 1 Tbsp Honey to drizzle
• Powdered sugar to garnish
• Bias cut Bananas to garnish

1. Heat griddle or panini press to 350°F.
2. Place Don Pancho Cinnamon Wrap onto cutting board.
3. Spread an even layer of the almond butter across wrap to edges.
4. Make a small slit to the middle of the wrap.
5. In the first quadrant, place an even layer of sliced bananas.
6. In the next quadrant, place 2 Tbsp of the toasted coconut flakes.
7. Finish alternating the last two quadrants with sliced bananas, then finish with the toasted coconut flakes.
8. Fold each quadrant over the next until one even stacked quarter is left.
9. Brush each side with clarified butter or oil and grill 1-2 minutes per side, weighed down until golden brown.
10. Flip over and repeat until golden brown.
11. Place onto cutting board and cut in half lengthwise.
12. Stack the bias cut over the other onto a serving plate.
13. Drizzle with honey and dust with powdered sugar, garnish with bias cut bananas.

• 1 Don Pancho® Cinnamon Wrap (79341.02846)
• 2 Tbsp Cinnamon sugar
• 4 oz Vanilla bean ice cream
• 2 Tbsp Chocolate sauce

1. Heat fryer to 350°F.
2. Cut Cinnamon wrap into 12 even triangles.
3. Place triangles into 350°F fryer, moving around to promote even frying.
4. Fry 45-60 seconds or until crispy.
5. Let drain in baskets, place into a medium metal bowl and toss with cinnamon sugar.
6. To serve, place 2, 2 oz scoops of vanilla bean ice cream in the middle of a bowl and surround the ice cream with the “chips”.
7. Drizzle ice cream with chocolate sauce and serve immediately.