Baja Pulled Chicken Wrap

1. Thaw pulled chicken then cook for 5 minutes at 350°F
2. Stir heated chicken and let cool
3. Roast whole jalapenos by lying flat on a sprayed pan and cook for 10 min at 350°F
4. Let jalapenos cool before removing the seeds and stem, then dice. 
5. In a mixing bowl, combine cabbage, cucumbers, diced jalapenos and ranch dressing.  Mix thoroughly then store in refrigeration for 1 hour.

To Build the Wrap

1.  Lay tortilla flat and use a 2 oz. spoodle to place the pulled chicken down the center – leaving room at the ends for folding
2. Use a #12 scoop (1/3 cup) to place coleslaw mixture on top of pulled chicken
3. Top coleslaw with ½ oz diced tomatoes and 1 Tbsp of chopped cilantro
4. Wrap the tortilla and serve or hold in refrigeration until ready to serve.

Chef Notes:

This can be built in advance to ensure rapid serving. Do Not hold slaw mixture or fully prepared wrap in refrigeration for longer than 3 days.