GREEK STYLE CHICKEN GYRO
CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve with Comida Vida Cilantro Lime Rice #490025.
INGREDIENTS Comida Vida Sous Vide Chicken #470490 Naan #8120160 1 Bag Comida Vida Sous Vide Chicken Shreds 40 Naan 2 Quarts Romaine, chopped
NSLP: Hot Lunch SERVINGS: 20
Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.
1 Quart Tomatoes, sliced 1 Quart Cucumbers, sliced 2 Cups Red Onions, sliced 1 Quart Creamy Tzatziki Sauce THAWING INSTRUCTIONS: Shredded Chicken Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS:
Convection Oven: Remove the shredded chicken (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 32-36 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Remove the shredded chicken (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 27- 32 minutes with 0 % moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Steamer: Remove the shredded chicken (including juices) from the bag and place into a full-size 2” hotel pan. Insert the hotel pan into the steamer. Heat covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 135°F. Hot hold at 135°F or above. SERVING: Shred the chicken apart using tongs or bear claws. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.
For CN portion: Divide a #12 scoop of shredded chicken over (2) naan and top with lettuce, tomato, red onion, cucumber and tzatziki sauce. Portion size may vary by individual practice.
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