|YOGURT,PLAIN,LOWFAT||6-1/2 lbs||3 qts|
|CUCUMBER,FRESH,CHOPPED||4-1/4 lbs||1 gal <1/16th qts||5 lbs|
|DILL WEED,DRIED||1/2 oz||1/4 cup 1 tbsp|
|GARLIC POWDER||1/2 oz||1 tbsp|
|TOMATOES,FRESH,SLICED||6-1/2 lbs||1 gal 1/8 qts||6-5/8 lbs|
|LETTUCE,ICEBERG,FRESH,SHREDDED||5-1/8 lbs||2 gal 2-5/8 qts||5-1/2 lbs|
|ONIONS,FRESH,SLICED||2 lbs||1 qts 3-7/8 cup||2-1/4 lbs|
|BREAD,PITA,WHITE,8-INCH||10-1/2 lbs||50 each|
|COOKING SPRAY,NONSTICK||1-1/2 oz||3 tbsp|
|CHICKEN,FAJITA STRIPS||23 lbs|
1 Combine yogurt, cucumbers, dillweed and garlic powder. Mix well; cover. CCP: Refrigerate at 41 F. or lower for use in Step 6.
2 Slice tomatoes, shred lettuce and separate onion slices into rings; cover.
3 Cut pita bread in half forming 2 pockets.
4 Lightly spray griddle with cooking spray.
5 Grill chicken strips 5 to 7 minutes or until lightly browned while tossing intermittently; lightly spray with cooking spray as needed.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Place 1/3 cup shredded lettuce, 1 tomato slice and 4 to 6 onion rings into each pita pocket. Place 6 to 7 cooked fajita strips (2-3/4
oz) into each pita pocket. If desired, top each pocket with about 3 tbsp yogurt-cucumber sauce. CCP: Hold for service at 140 F. or
|294 cal||32 g||30 g||4 g||67 mg||337 mg||119 mg|