Thaw diced chicken in the refrigerator.
CCP: Hold cold at 41°F or below.
Thaw flatbread at room temperature overnight.
Rinse cucumbers and red peppers under running water. Slice cucumbers into ÂĽ inch rounds and thinly slice red peppers into ÂĽ inch strips.
Rinse cilantro under running water and dry with a single use, disposable paper towel.
CCP: No bare hands should contact ready-to-eat foods. Hold refrigerated until ready to serve.
In a food processor or high-powered blender, combine cilantro leaves, Kikkoman® Lime Ponzu Citrus Seasoned Dressing & Sauce, granulated garlic, oregano, red pepper flakes, Kikkoman® Rice Vinegar, Greek yogurt and mayonnaise into a smooth sauce.
CCP: Hold cold at 41°F or below.
Combine diced chicken and sauce in mixing bowl and stir well.
CCP: Hold cold at 41°F or below.
Cut each flatbread into four triangles. Arrange each triangle into one section of a three-compartment clear container.
Portion 2.8 ounces of chicken into a section of each three-compartment container.
CCP: Hold cold and serve at 41°F or below.
Portion ÂĽ cup of red bell peppers and cucumbers into the last section of the container.
Offer additional vegetables to meet meal pattern according to age-grade group.
