Sriracha Chicken Salad Wrap

Yield

40 Servings

kikkoman products used:

Gluten-Free Orange Sauce Gluten-Free Sriracha Hot Chili Sauce

ingredients

6 pounds 4 ounces Chicken, cooked, USDA unseasoned strips
1 cup Kikkoman Preservative-Free Orange Sauce
1 cup Yogurt, plain, low-fat
1 cup Mayonnaise
1/2 cup Kikkoman Sriracha Hot Chili Sauce
40 each Tortillas, whole grain rich, 8-inch
10 cups Carrots, raw, shredded
20 cups Romaine lettuce, raw, shredded

directions

Thaw chicken and dice into 1-inch cubes. Place diced chicken into a large mixing bowl.

In a smaller mixing bowl, whisk together the Kikkoman Preservative-Free Orange Sauce, plain yogurt, mayonnaise and Kikkoman Sriracha Hot Chili Sauce. Pour the sauce over the diced chicken and mix until thoroughly combined.

Lay the whole grain tortillas out on a prep surface. Using a number 12 scoop, place 1⁄3 cup (3 ounces by weight) of the chicken mixture onto the center of each tortilla. Top with 1/4 cup grated carrots and 1/2 cup shredded romaine lettuce. Fold one edge of the tortilla 1⁄3 over the filling, then lift the bottom edge up and over the filling. Pull back on the filling and roll up and over the top edge of the tortilla.

CCP: Hold chilled at or below 41°F until service.

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