Products used in this recipe
Chicken and Potato Ranch Wrap
Yield: 50 Servings (8 oz.)
Yield: 50 Servings (8 oz.)
What happens when you fill a wrap with ingredients that kids love? Lunch disappears and everybody is happy.
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken, cooked, diced | 108 oz. | |
| Simplot RoastWorks®: Roasted Rosemary Redskin Potatoes 6/2.5lb | 120 oz. | |
| Mozzarella cheese, part skim low moisture, shredded | 25 oz. | |
| Ranch dressing, reduced fat | 28 fl. oz. | |
| Tortilla, whole-grain, 2 oz. | 50 count |
Preparation Instructions:
- Step 1
- Preheat convection oven to 375°F. If using standard oven, preheat to 450°F.
- Step 2
- Heat the chicken to 165°F for 15 seconds, then hold at 135°F or higher. CCP: Heat to 165°F for 15 seconds. CCP: Hold at 135°F or higher.
- Step 3
- Spray a baking pan with cooking spray and arrange single layer of potatoes on pan. Bake in preheated oven - 375°F for convection for 12-17 minutes, or 450°F for standard oven 25-30 minutes. CCP: Hold at 140°F or higher.
- Step 4
- Combine the chicken, potatoes, cheese and dressing in a steam table pan (12"x20"x2") CCP: Heat to 140°F or higher.
- Step 5
- To serve; Place 6 oz. (#6 scoop) of mixture in center of a 2 oz. whole-grain tortilla; roll up burrito style. Wrap in paper for hot holding or serve from the line individually. CCP: Hold for hot service at 135°F or higher.
