|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|
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.
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.
|316 cal||41 g||26 g||6 g||52 mg||718 mg||181 mg|