Prep Time: 40 Minutes
Cook Time: 0 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
Ingredients
- Tortilla, Flour
- Red Pepper, Fresh, Fine Diced
- Chicken, Breast Strips
- Black Olive Tapenade
- English Cucumber, Fine Diced
- Iceberg Lettuce, Fresh, Shredded
- Yogurt, Plain
Method
- Wash English cucumber and red pepper. Remove core from red pepper. Finely dice English cucumber and red pepper. Shred iceberg lettuce.
- In a large bowl, combine all the ingredients except for the iceberg lettuce and the tortilla shells.
- On an open tortilla shell, place 90 gm of chicken salad mixture and iceberg lettuce, and gently roll together. Place in a 1⁄2 size- 2” deep production pan and cover with plastic wrap until just prior to service.
- Slice on a bias and serve Cold with a vegetable side dish or side salad.
Garnish: Red pepper sticks or other vegetable sticks
Food Accompany: Vegetable side dish or side salad