Hawaiian Chicken Wraps
Servings : 25 Portions
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula/Spoon
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 400 gm Brown Sugar
- 400 ml Water
- 400 ml Soy Sauce
- 400 ml Rice Wine Vinegar can substitute with apple cider
- 275 gm Garlic minced or grated
- 200 gm Ginger minced or grated
- 2.5 kg Chicken cooked, shredded
- 1 kg Pineapple peeled, cored, half moons
- 25 each Tortilla 10" whole wheat
- 500 gm Carrot peeled, thinly sliced or shredded
- 500 gm Cucumber peeled, thinly sliced or shredded
- 2 each Green Onion sliced, long diagonal bias
- 12 ½ each Leaf Lettuce can substitute with romaine
Instructions
- In a mixing bowl, combine brown sugar, water, soy sauce, rice wine vinegar, garlic, and ginger.Separate mix into two 2” half-size hotel pans.
- Transfer chicken and pineapples into respective pans. Sprinkle brown sugar on pineapples.Cover both, leaving a tiny opening.Place pans in Multigen for 45 minutes at 130°C.
- Remove items from Multigen and separate liquids.
- To assemble, split leaf lettuce in 2, across tortilla wrap, carrots, cucumber, chicken (portioned with #8 scoop), slices of roasted pineapple and green onions.Wrap tortilla with both ends closed.To Serve, cut on a bias. Garnish with roasted pineapple or green onion.
