Baja Pulled Chicken Wrap Recipe

1. Thaw pulled chicken then cook for 5 minutes at 350°F
2. Stir heated chicken and let cool
3. Roast whole jalapenos by lying flat on a sprayed pan and cook for 10 min at 350°F
4. Let jalapenos cool before removing the seeds and stem, then dice.
5. In a mixing bowl, combine cabbage, cucumbers, diced jalapenos and ranch dressing. Mix thoroughly then store in refrigeration for 1 hour.

To Build the Wrap

1. Lay tortilla flat and use a 2 oz. spoodle to place the pulled chicken down the center – leaving room at the ends for folding
2. Use a #12 scoop (1/3 cup) to place coleslaw mixture on top of pulled chicken
3. Top coleslaw with ½ oz diced tomatoes and 1 Tbsp of chopped cilantro
4. Wrap the tortilla and serve or hold in refrigeration until ready to serve.
5. This can be built in advance to ensure rapid serving. Do Not hold slaw mixture or fully prepared wrap in refrigeration for longer than 3 days.