Chicken Tapas With Sweet Potato Puree and Green Chili Salsa

Ingredients

SERVES: 10

1 case, thawedTyson® NAE, All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½" Diced Chicken
1 case, thawed4.5" Corn Flour Tortilla, 24/12 ct.
to tasteGround black pepper
to tasteKosher salt
As neededExtra virgin olive oil
2/8-oz. jarsGreen chile salsa
3 cupsSweet potato puree
2 bagsArugula lettuce
2 small bagsRadicchio
Directions
  1. Place tortillas on sheet tray lined with parchment paper, brush with extra virgin olive oil, lightly season with salt and pepper.
  2. Cook tortillas in 375ºF oven for 10-12 minutes or until they begin to crisp around the edges.
  3. Transfer cooked tortillas to perforated sheet tray or pizza screen to allow for cooling. Store ambient.
  4. Toss to coat in cooking juices.
  5. Spread the sweet potato puree on crisp tortilla and top with the chicken, salad mix, raddichio and additional salsa. Serve.
Application Uses
SEGMENT

College & University

Healthcare

Lodging & Gaming

 
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