| 1 | Take the Mission® Garlic Herb Wrap and cut eight 3” deep slits, cutting towards center of wrap, creating eight wedges and keeping the wrap intact. |
| 2 | Place three cups of Braised Marrakech Chicken mixture in a tall mound in the center of the wrap. |
| 3 | Brush egg whites on slits and lift one wedge to chicken mixture. |
| 4 | Repeat process, “gluing” wedges together to form a cone shape. |
| 5 | Brush outside of en croute with remaining egg whites, and sprinkle with crushed almonds, sunflower seeds, turbinado sugar and salt. |
| 6 | Place wrap en croute in 400º F oven on parchment lined baking sheet. |
| 7 | Bake approximately 10 minutes or until outside of wrap is toasted. |
| 8 | Finish with confectioners sugar and cinnamon. |