Sam Icklan, Project Bread
I can say without a doubt if there is one thing kids love, it’s tacos! This wrap takes all the great flavors of a Tex-Mex style taco and freshens it up with diced chicken, a homemade sauce and crisp Romaine lettuce. It’s simple to make, travels well for remote meal service and is sure to be a crowd pleaser in the summertime as well as during the school year. The different flavor tortillas are optional, but I find if you can get them, they give these wraps striking visual appeal! Try making it with our homemade Pico de Gallo recipe instead of jarred salsa or adding some pickled red onions on the side to really take this dish over the top.
12.5 lbs diced chicken, thawed from frozen
50 10” spinach tortillas
50 10” sun-dried tomato tortillas
1 quart mayonnaise
6 cups salsa
½ cup lime juice
¼ cup chili powder
¼ cup garlic powder
2 Tbsp chipotle chili powder
2 Tbsp ground cumin
2 Tbsp ground paprika
1 Tbsp ground black pepper
6.25 lbs cheddar cheese
6.25 lbs chopped Romaine lettuce
3 oz. meat/meat alternative
2 oz. grain equivalent
1/4 cup dark green vegetable
Calories 329 calories Saturated Fat 5.17 g Sodium 699 mg Carbohydrate 26 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.