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 ¼ inch rounds and thinly slice red peppers into ¼ 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 ¼ 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.
