Buffalo Chicken Wrap

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

6 pounds and 4 ounces frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)

1 quart apple cider vinegar

3 tablespoons lime juice

3 tablespoons ready-to-use minced garlic

2 teaspoons ground black pepper

2 tablespoon ginger, ground

⅜ cup cayenne pepper

1¼ cups curry powder

1 tablespoon table salt

½ cup vegetable oil (USDA food item)

5 pounds and 8 ounces fresh ready-to-use coleslaw mix

1 quart ranch buttermilk dressing

50–10 inch (2 ounces) whole grain-rich tortillas (USDA food item)

To Prepare in Advance

1. Thaw chicken in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

To Prepare Buffalo Sauce

1. Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.

2. Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor. CCP: Hold chicken in refrigerator at 41°F or lower.

To Prepare Wraps

1. Place tortillas in warmer to soften

2. Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.

3. Portion ⅜ cup or one number 10 scoop chicken, a 2 ounce serving, onto each tortilla.

4. Top chicken with ½ cup or one number 8 scoop coleslaw mix< /li>

5. Tuck in sides of tortilla and roll up from bottom, snack-wrap style.

6. Wrap in foil paper or deli paper. Secure with sticker, if needed. CCP: Hold in refrigerator at 41°F or lower for service.

7. Serve one wrap for each serving.

Nutritional Analysis

Calories, in K calories: 425.00

Carbohydrates, in grams: 33

Protein, in grams: 22

Saturated fat, in grams: 4

Trans fat, in grams: 0

Total fat, in grams: 23

Sodium, in milligrams: 514