Ingredients
Tortillas:
| Tortillas, WG flour6.25 inch, room temperature | 24 each |
Pickled Cucumber Salad:
| Cucumber, englishsliced in ⅛-inch circles | 6 cups |
| Soy Sauce | 6 tablespoons |
| Vinegar, rice | ¾ cup |
| Sugar, granulated | 6 tablespoons |
| Chili powder, red | 2 teaspoons |
Korean Chicken Salad:
| Chicken breast, grilledmedium cubed | 4.5 pounds |
| Mayonnaise | 2 ½ cups |
| Onion, redsmall dice | ⅔ cup |
| Celerysmall dice | ⅔ cup |
| Pepper, black, ground | ½ teaspoon |
| BBQ sauce, Korean | 1 ½ cups |
| Cilantro leaves | 2 cups |
Toppings/Garnish:
| Carrots, shredded | 2 cups |
| Sesame seedsto garnish, as needed | |
| Onions, greenchopped | 1 cup |
Instructions
Tortillas:
- Fold each tortilla in half to create a half-moon.
- Fold in half again to create a triangle.
Pickled Cucumber Salad:
- Using a mixing bowl, whisk together the Soy Sauce, Rice Vinegar, Sugar & Red Chili Powder.
- Pour the dressing over the cucumber slices.
- Hold cold until assembly.
Korean Chicken Salad:
- Using a mixing bowl, gently blend the Chicken, Mayo, Red Onion, Celery, Salt & Pepper.
- Gently stir in the Korean BBQ Sauce & Cilantro.
- Hold cold for service.
To assemble the Chilled Korean Chicken Salad:
- Portion 3 ounces of the Korean Chicken Salad. Top the Chicken Salad with Sesame Seeds, Green Onion and Carrot garnish.
- Add ¼ cup Pickled Cucumber Salad on the side.
- Serve with four folded Tortillas.
Recipe Notes
Yield 24 servings
Serving Size: 3 ounces
NOTE: The chicken salad base can be made the day prior to service. Hold under refrigeration at 41° F degrees or lower, labeled and dated.