Pesto Chicken Wrap
Servings : 25 Portions
Calories : 230kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spoon
- Spatula
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
Ingredients
- 300 gm Red Pepper fresh, diced
- 1 kg Chicken Breast cooked, strips
- 210 gm Pesto Sauce
- 350 gm Feta Cheese crumbled
- 145 gm Iceburg Lettuce shredded
- 25 each Tortilla flour
Instructions
- 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 ½ 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.
- Food Accompany: Vegetable side dish or side salad
Notes
