NEW YEAR NEW MISSION

Win the ultimate health and wellness package!

SORRY!

THIS CONTEST HAS ENDED!

SAVE THIS NEW YEAR!

Visit coupons.com for saving opportunities on many of your Mission® favorites including our Carb Balance® and Whole Wheat tortillas!

LET MISSION® HELP YOU STAY ON TRACK THIS NEW YEAR

with 1 of 64 Prizes!

14 GRAND PRIZES

GRAND PRIZE WINNERS WILL RECEIVE
ONE-year gym membership* + Apple Watch + One-year supply of groceries

10 FIRST PRIZES

1st Prize WINNERS WILL RECEIVE AN Apple Watch!

40 Second Prizes

2nd Prize WINNERS WILL RECEIVE A FITBIT®!

Start your new year off right

with our recipes that are better for you and your tastebuds!

Chicken Caprese Tacos

Spicy Pork Tacos with Avocado-Pomegranate Salsa

Pulled Chicken Torta

Vegetarian Breakfast Grains Salad Burrito

Chicken Caprese Tacos

  1. 1 lb. Chicken breast
  2. 3/4 Cup of prepared Pesto sauce
  3. 8 Mission® Fajita Whole Wheat or Super Soft Tortillas
  4. 1 Avocado, cut into 1/2” slices
  5. 8 slices of fresh Mozzarella
  6. 4 Tomato slices, cut into half moons
  7. 4 Tbsp. of fresh, chopped basil
  8. 2 Tsp. of Balsamic glaze

Chicken Caprese Tacos

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Coat the chicken breasts with ½ cup of the pesto and reserve the remaining ¼ cup in the refrigerator. Place the pesto-rubbed chicken on a baking sheet and bake for 25 minutes, or until an instant read thermometer reads 165°F. Allow the chicken to cool slightly before slicing into ½” pieces and tossing with the reserved pesto.
  3. To serve: for each taco, layer 2-3 strips of chicken with 1 slice avocado, 1 slice fresh mozzarella, 1 half-moon slice of tomato, ½ tbsp. basil, and ¼ tsp. balsamic glaze. Serve two tacos per person.

Spicy Pork Tacos with Avocado-Pomegranate Salsa

  1. 1 lb. Boneless pork chops (about 1” thick)
  2. 1 Tsp. of salt
  3. 1/2 Tsp. of pepper
  4. 1/2 Tsp. of Cayenne pepper
  5. 1/2 Tsp. of Cumin
  6. 1/2 Tsp. of Garlic Powder
  7. 1 Tbsp. of vegetable oil
  8. 1 - 15 oz. can of Black beans (rinsed and drained)
  9. 1/2 Cup of Pomegranate seeds
  10. 1/4 Cup of chopped basil
  11. 2 Tbsp. of chopped cilantro
  12. 1/4 Cup of crumbled queso fresco
  13. 1/4 Cup of toasted Pine nuts
  14. 1 Sliced Avocado
  15. 1/2 Limie
  16. 8 Mission® Fajita Whole Wheat Tortillas

Spicy Pork Tacos with Avocado-Pomegranate Salsa

INSTRUCTIONS

  1. In a small dish, combine spices. Rub the spice blend onto both sides of the pork chops. In a sauté pan over medium-high heat, add the vegetable oil and cook the pork chops for 5-6 minutes per side, or until an instant read thermometer reaches 145°F. Allow the pork to rest at least 5 minutes before slicing into ½” strips.
  2. To make the black bean salsa, combine remaining ingredients, except tortillas, in a mixing bowl and gently stir to combine.
  3. To serve: in each taco, scoop ¼ cup of the black bean salsa onto a tortilla and top with 2-3 strips of sliced pork. Serve two tacos per person.

Pulled Chicken Torta

  1. 4 Mission® Digestive Health Tortillas
  2. 1 1/2 lbs. of Boneless and skinless chicken thighs
  3. 1 Cup of prepared Mojo marinade
  4. 1/4 Cup of sliced, Red onion
  5. 1 Tbsp. of Olive oil
  6. Salt and pepper to taste
  7. 1/4 Cup of diced avocados
  8. 1/4 Cup of crumbled queso fresco

Pulled Chicken Torta

INSTRUCTIONS

  1. In a slow-cooker, combine chicken thighs and mojo marinade. Cover and cook on high for 4 hours, or on low for 6 to 8 hours, or until fork tender.
  2. Remove chicken from slow-cooker and allow to rest for 15 minutes. Once cool enough to handle, using a fork, shred the chicken into desired sized pieces. Reserve warm for assembly.
  3. While the chicken is resting, in a skillet, over medium-high heat, heat the olive oil. Add the red onions and sauté until softened and lightly browned. Season with salt and pepper to taste. Reserve warm for assembly.
  4. To assemble: Pre-heat a Panini press. Place ½ cup shredded chicken onto one half of each tortilla. Top with 1 tbsp. sauteed red onion, 1 tbsp. diced avocado, and 1 tbsp. crumbled queso fresco cheese. Fold the tortilla in half. Repeat for each tortilla. In the heated Panini press, grill each torta until golden brown, crispy, and heated through. Serve.

Vegetarian Breakfast Grains Salad Burrito

  1. 4 Mission® Gluten Free Tortillas
  2. 2 Tbsp. of Olive oil
  3. 2 Cups of cooked Quinoa
  4. 2 Cups of cooked Buckwheat
  5. 2 Cups of chopped kale
  6. 1/3 Cups of cooked and scrambled egg whites
  7. 1/2 Cup of Blueberries
  8. 1/4 Cup of crumbled Feta cheese
  9. Salt and pepper to taste

Vegetarian Breakfast Grains Salad Burrito

INSTRUCTIONS

  1. In a large sauté pan over medium heat, warm oil. Add quinoa, buckwheat, and kale, tossing gently. Continue to cook until the kale is slightly wilted and the grains are warm. Add egg whites, blueberries and feta, and continue cooking for 2-3 minutes. Remove from heat for assembly.
  2. To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.
X

SORRY FRIEND!

UNFORTUNATELY, THE CONTEST HAS ENDED!