Chicken Salad Wrap
Servings : 25 Portions
Calories : 200kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
Ingredients
- 1 kg Chicken Breast cooked, strips
- 370 gm Apples fresh, diced
- 50 gm Onions fresh, diced
- 150 gm Celery fresh, diced
- 400 ml Plain Yogurt
- ¼ tsp White Pepper
- 25 each Tortilla flour
Instructions
- Wash apples and celery. Peel onion. Diced all vegetables to a uniform size (celery slightly finer dice).
- 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 ½ size- 2” deep production pan and cover with plastic wrap until just prior to service.
- Serve Cold with an appropriate vegetable side dish or side salad.
- Garnish: Apple slices, vegetable sticksFood Accompany: Vegetable side salad
Notes
