SRIRACHA HONEY CHICKEN WRAP
CN EQUIVALENCY = 2 M/MA, 1.5 G SERVING SUGGESTION: Serve with Asian Food Solutions Fortune Cookie #79203.
INGREDIENTS Asian Food Solutions Sriracha Honey Chicken #72013
NSLP: Cold Lunch SERVINGS: 29
1 Bag Breaded Chicken, frozen 1 Pouch Sriracha Honey Sauce 29 Honey Wheat Tortillas 1 Head of Napa Cabbage, sliced thin 16 Ounces Matchstick Carrots 16 Ounces Snow Peas or Snap Peas, bias cut HEATING INSTRUCTIONS: Breaded Chicken Pieces
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.
Convection Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated convection oven set to 375°F. Heat uncovered from frozen for 26-28 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated combi oven set to 375°F. Heat uncovered from frozen for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Sriracha Honey Sauce Boil in Pouch: Place the entire pouch of sauce into a pot of boiling water for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Steamer: Place the entire pouch of sauce into a perforated hotel pan for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Microwave: Place the entire pouch of sauce into the microwave for 3 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above.
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