Chicken Caesar Rollup Sandwich

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 17 lbs
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
SALAD DRESSING,CAESAR,FAT FREE 6-7/8 lbs 3 qts 1 cup
CHEESE,PARMESAN,GRATED 1-1/8 lbs 1 qts 1 cup
LETTUCE,ROMAINE,FRESH 8 lbs 4 gal 1/4 qts 8-1/2 lbs
TOMATOES,FRESH,CHOPPED 12 lbs 1 gal 3-5/8 qts 12-1/4 lbs
TORTILLAS,WHEAT,10 INCH 12-3/8 lbs 100 each

Method

1 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat. Cut breasts into 1/2 inch cubes.
2 Lightly spray grill with cooking spray.
3 Grill chicken cubes 3 to 5 minutes while tossing intermittently; lightly spray with cooking spray as needed. Grill until lightly
browned. CCP: Internal temperature must reach 165 F. or higher is reached for 15 seconds.
4 Combine chicken, caesar dressing and parmesan cheese; cover. CCP: Refrigerate at 41 F. or lower for use in Step 8.
5 Cut romaine into 1/2-inch strips. Toss romaine and tomatoes together.
6 Wrap tortillas in foil; place in warm oven (150 F.) or in a warmer 15 minutes or until warm and pliable.
7 Place about 3/4 cup romaine mixture on warmed tortilla.
8 Distribute 1/4 cup chicken cubes over romaine mixture.
9 Roll up tortilla; wrap with parchment, wax paper, or foil. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 4, 13 lb frozen, cooked, diced, thawed (RTU) chicken may be used. Omit Steps 1 through 3. Follow Steps 4 through 9.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
316 cal 41 g 26 g 6 g 52 mg 718 mg 181 mg

Portion

1 Sandwich

Yield

100