SERVING: Using a rubber spatula, mix the cooked breaded chicken pieces and heated sauce until the chicken is coated. Use a calibrated thermometer to ensure food temperature is 135°F or above. Cool chicken completely following HACCP guidelines prior to assembly. For CN Portion: Per (1) wrap, place a 4oz. spoodle of sriracha honey chicken, nappa cabbage, carrots and snow peas into honey wheat tortilla. Fold in sides of wrap and create sandwich; cut in half for service. Portion size may vary by individual practice.
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