Ingredients
Wrap Ingredients
- 5 lb slaw mix, shredded with red cabbage and carrot
- 14 lb chicken, tenders or nuggets
- 4 lbs 12 oz blueberries, oven warmed
- 3 lb pepper, red bell
- 50 ea tortilla, WG 8”
- Chili Italian Dressing, recipe below
Dressing Ingredients
- 6 cups canola or vegetable oil
- 1 cup sweet chili sauce
- 1 cup apple cider vinegar
- 2 Tbsp sugar, white granulated
- 1 Tbsp salt, Kosher
- 2 tsp garlic, granulated
- 2 tsp onion, granulated
- 6 Tbsp Italian herbs
Dressing Ingredients
- 6 cups canola or vegetable oil
- 1 cup sweet chili sauce
- 1 cup apple cider vinegar
- 2 Tbsp sugar, white granulated
- 1 Tbsp salt, Kosher
- 2 tsp garlic, granulated
- 2 tsp onion, granulated
- 6 Tbsp Italian herbs
Instructions
Wrap Instructions
- Assemble each wrap as follows: 1 ea 8” tortilla, 6 oz spoodle of slaw mix, equal to ¾ c, 2 oz wt chicken chunks, add red bell pepper julienne strips, top with oven warmed blueberries
- Roll the tortilla and tuck the edges in, final roll and wrap in sandwich wrap. Cool to 40°F or colder.
- For service: remove from cooler, cut in half on an angle and serve 2 halves.
Dressing Instructions
- Place all ingredients into a large mixing bowl and mix well.
- Using an immersion blender, mix for about 2–3 minutes at
- medium speed, until all ingredients are incorporated.
- Cover, label and date.
- Store for service at 40°F or cooler.
- Shake well prior to service.
Dressing Instructions
- Place all ingredients into a large mixing bowl and mix well.
- Using an immersion blender, mix for about 2–3 minutes at
- medium speed, until all ingredients are incorporated.
- Cover, label and date.
- Store for service at 40°F or cooler.
- Shake well prior to service.