Siracha Chicken Wrap
The inspiration
10 ounces Dannon, Oikos, plain fat-free Greek Yogurt
2 ounces Sriracha Hot Sauce
1 tablespoon Garlic, dry, granulated
1 tablespoon Onion, dry, granulated
1 tablespoon Canola Oil
7 pounds Chicken, cooked, diced, cooled
4.25 pounds Cole Slaw mix
16 ounces Dannon, Oikos, plain, fat free Greek Yogurt
¼ cup Sugar, granulated
½ cup Sesame oil
¼ cup Soy sauce
¼ cup Rice vinegar
2 teaspoons Ginger, dry, ground
½ teaspoon Garlic, dry, ground
½ teaspoon Salt, kosher
50 each Whole Wheat Wraps, 10 inches or 2 oz grain equivalent.
The Technique
1. Mix yogurt, sriracha, garlic, onion, and canola oil in a large bowl/Cambro/hotel pan. Mix well.
2. Add cold cooked chicken to yogurt/sriracha mixture.
3. Mix well until chicken is coated in sauce.
*Hold cold, below 41 degrees, until ready for assembly and service.
4. Place coleslaw mix in a large Cambro or bowl.
5. In a medium-sized bowl, mix yogurt, sugar, sesame oil, soy sauce, rice vinegar, ginger, garlic, and salt.
6. Whisk until it forms a smooth sauce.
7. Add sesame yogurt sauce to coleslaw mix.
8. Mix well.
*Hold cold, below 41 degrees, until ready for assembly and service.
9. To assemble wrap: layout wraps in a large area to form an assembly line.
10. Top each wrap with 1/2 cup slaw and 2 ounces of chicken.
11. Roll to form a burrito and seal.
12. Make as close to service as possible, wrap can be held, cold, up to one hour.
*Hold cold, below 41 degrees, until ready for assembly and service.
SERVING NOTES: to make it a 1 cup serving of vegetable per wrap, double the slaw and following ingredients. Add 1 cup of slaw and 2 ounces of chicken to each wrap.
Nutrients Per Serving:
| Calories | 283 | Total Fat (gm) | 3 | Dietary Fiber | 8.2 |
| Protein (gm) | 27.62 | Saturated Fat (gm) | 1 | Sodium | 523 |
| Carbohydrate (gm) | 29 | Cholesterol (mg) | 0.68 |
Makes
50 Servings
1 wrap provides: 1/2 cup vegetable, 2 oz equivalent meat/meat alternate and 2 oz grain equivalent