By Protein
Asian Crispy Chicken Bacon Crepe Recipe
Ingredients
- 1 ea. Crepe 10.6” - Individual Quick Freezing
- 1 ea. Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed
- 1 ea. Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz.
- 1 ea. Puffed Sesame Rice Cracker, Chopped in Pieces
- 1 oz. Sweet Chili Garlic Sauce Kung Pao (Commercially Prepared)
- 2 oz. Charred Green Cabbage Slaw (Sub-Recipe)
Delight in a warm, tender crepe filled with savory charred cabbage slaw, crunchy puffed sesame rice crackers, smoky Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed and a sliced Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz. A fusion of textures and flavors that elevates your menu.
Directions
- Cook crepe according to manufacturer’s directions. Hold warm.
- On a flat top or in a convection oven, cook Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon . to 165°F or until crispy and brown. Glaze with 1 Tbsp. of Kung Pao sauce. Hold hot.
- From frozen, deep fry Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets at 350°F for 5-7 minutes. Hold hot.
- Lay crepe open face on plate.
- Plate slaw evenly over the crepe. Slice Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets and plate over slaw with Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon .
- Garnish with puffed sesame rice cracker pieces.
- Drizzle the rest of the Kung Pao sauce over the top and serve warm.
Charred Green Cabbage Slaw
Yield: 16 OZ.
Ingredients
- 2 cups Grilled Green Cabbage - Julienne
- 1 cup Fresh Scallions - Bias Cut
- 1 tbsp. Lime Juice
- 1 tsp. Extra Virgin Olive Oil
- As Needed Salt
Directions
- Take a whole head of green cabbage and cut into quarters. Season heavily with salt and char over high heat until soft, turning frequently. Chill and cut.
- Mix cabbage with the rest of the ingredients together and hold cold for service.
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