Marinated Chicken and Asparagus Wrap

1 Wrap

Crediting:

1 wrap provides:

PrimeroEdge: SR110270

¼ cup (2 oz) Lime juice
1⅓ cups (3oz) Chile powder
½ cup + 2 ½ Tablespoons (1½ oz) Garlic powder
2 Tablespoons Mustard powder
¼ cup (1 oz) Cumin, ground
1 Tablespoon Black pepper, ground
3 Tablespoons (1½ oz) Brown sugar
8 gal (9 lb 6 oz) Chicken strips, unbreaded, cooked, frozen, thawed
1 gal + 2 qt + 1 cup (7 lb 6 oz) Asparagus, fresh, trimmed, ½ inch pieces
¼ cup (2 oz) Oil, vegetable
2 gal + 1 qt + 1 ½ cups (2 lb 6 oz) Baby spinach, fresh leaves, ready-to-use
50 each (6 lb 4 oz) 10 inch WGR tortillas

½ cup (4 oz) Lime juice
2 ⅔ cups (6oz) Chile powder
1 ¼ cups + 1 Tablespoon (3 oz) Garlic powder
¼ cup Mustard powder
½ cup (2 oz) Cumin, ground
2 Tablespoons Black pepper, ground
¼ cup + 2 Tablespoons (3oz) Brown sugar
16 gal (18 lb 12 oz) Chicken strips, unbreaded, cooked, frozen, thawed
3 gal + 2 cups (14 lb 12 oz) Asparagus, fresh, trimmed, ½ inch pieces
½ cup (4 oz) Oil, vegetable
4 gal + 2 qt + 1 pt + 1 cup (4 lb 12 oz) Baby spinach, fresh leaves, ready-to-use
100 each (12 lb 8 oz) 10 inch WGR tortillas

Combine lime juice, chile powder, garlic powder, mustard powder, cumin, black pepper and brown sugar in a 4-inch deep hotel pan. Add chicken breast strips. Mix well, cover, refrigerate, and let set for at least 1 hour and up to 24 hours.
Preheat convection oven to 350°F.
Toss the asparagus with the oil. Place in a single layer on sheet trays and place in oven for 8 minutes. When done cooking, cool to 41°F or less.
Inside each tortilla place ¾ cup of baby spinach, 3 oz chicken, and ¼ cup asparagus. Roll the tortillas tightly and cool to 41°F prior to service.
Serving is 1 wrap.
Process #2: Same-Day Service.

purple pirate potatoes

Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development. (Pittsburgh Public Schools)

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.