NEW ORLEANS CHICKEN WRAP NSLP: Cold Lunch SERVINGS: 29 INGREDIENTS Asian Food Solutions New Orleans Chicken #72013 1 Bag Unbreaded Chicken, thawed 1 Pouch of New Orleans Sauce, thawed 29 Honey Wheat Tortillas 1 Head of Napa Cabbage, sliced thin 16 Ounces Matchstick Carrots 16 Ounces Snow Peas or Snap Peas, bias cut THAWING INSTRUCTIONS: New Orleans Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water. CN EQUIVALENCY = 2 M/MA, 1 G SERVING SUGGESTION: Serve with Asian Food Solutions Fortune Cookie #79203. Chicken and Sauce Mixture Place the frozen non-breaded chicken strips into a full-size 2” hotel pan. Add the sauce to the chicken. Place under refrigeration until thawed. HEATING INSTRUCTIONS: Convection Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated convection oven set to 425°F. Heat uncovered for 20-23 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. Combi Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated combi oven set to 425°F. Cook uncovered for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. SERVING: Cool chicken completely following HACCP guidelines prior to assembling sandwiches and hold sandwiches below 41°F. For CN Portion: Per (1) wrap, place a #12 scoop of New Orleans Chicken, nappa cabbage, carrots and snow peas into a honey wheat tortilla. Fold in sides of wrap and create sandwich; cut in half for service. Portion size may vary by individual practice. Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed. Chop all vegetables and reserve for wrap assembly.
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INTERNATIONAL FOOD SOLUTIONS
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