Prep Time: 40 Minutes
Cook Time: 0 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spoon/Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
Ingredients
- Red Pepper, Fresh, Diced
- Chicken, Breast Strips, Cooked
- Pesto Sauce
- Feta Cheese, Crumbled
- Iceberg Lettuce, Shredded
- Tortilla, Flour
Method
- Wash red pepper and iceberg lettuce. Remove core and dice red pepper. Shred lettuce.
- In a large bowl, combine all ingredients except the tortilla shells and mix together gently so chicken is not broken apart.
- On an open tortilla shell, place 80 gm of chicken salad mixture and gently roll together. Place in a 1⁄2 size- 2” deep production pan and cover with plastic wrap until just prior to service.
- Serve Cold with a vegetable side dish or side salad.
Garnish: N/A
Food Accompany: Vegetable side dish or side salad