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 1/4 inch rounds and thinly slice red peppers into 1/4 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 1/4 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.
| Serving Size | 1 Serving Provides |
| 1 portion | 2 ounce equivalents grains, 2 ounce equivalents |
| meat/meat alternate, 1/2 cup equivalents vegetables | |
| Nutrients Per Serving | |
| Calories 329 | Cholesterol 48.23 mg |
| Total Fat 13.22 g | Sodium 503.77 mg |
| Saturated Fat 1.79 g | Carbohydrate 33.25 g |
| Trans Fat 0.00 g | Dietary Fiber 3.89 g |
| Sugars 4.79 g | Calcium 45.70 mg |
| Protein 20.18 g | Iron 0.64 mg |
| Vitamin A 1106.99 IU | Water 76.84 g |
| Vitamin C 42.37 mg | Ash 0.41 g |
| 36.16% Calories from Total Fat | 4.89% Calories from Sat Fat |
| 0.00% Calories from Trans Fat | 40.42% Calories from Carbohydrates |
| 24.52% Calories from Protein |
