Asian Crispy Chicken Bacon Crepe Recipe

Delight in a warm, tender crepe filled with savory charred cabbage slaw, crunchy puffed sesame rice crackers, smoky Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed and a sliced Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz. A fusion of textures and flavors that elevates your menu.

Ingredients

SERVING SIZE: 1 SERVING

Amount	MAIN INGREDIENTS
1 ea.	IQF Crepe, 10.6”
1 ea.	Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed
1 ea.	Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz.
1 ea.	Puffed Sesame Rice Cracker, Chopped in Pieces
1 oz.	Sweet Chili Garlic Sauce Kung Pao (Commercially Prepared)
2 oz.	Charred Green Cabbage Slaw (sub-recipe)

Sub-Recipes Ingredients

Charred Green Cabbage Slaw

Yield: 16 OZ.

AMOUNT	MAIN INGREDIENTS
2 cups	Grilled Green Cabbage, Julienne
1 cup	Fresh Scallions, Bias Cut
1 tbsp.	Lime Juice
1 tsp.	Extra Virgin Olive Oil
	Salt, as needed

Directions

Step 1. Cook crepe according to manufacturer’s directions. Hold warm.

Step 2. On a flat top or in a convection oven, cook Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed to 165°F or until crispy and brown. Glaze with 1 Tbsp. of Kung Pao sauce. Hold hot.

Step 3. From frozen, deep fry Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets at 350°F for 5-7 minutes. Hold hot.

Step 4. Lay crepe open face on plate.

Step 5. Plate slaw evenly over the crepe. Slice Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets and plate over slaw with Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed.

Step 6. Garnish with puffed sesame rice cracker pieces.

Step 7. Drizzle the rest of the Kung Pao sauce over the top and serve warm.

Sub-Recipes Directions

Charred Green Cabbage Slaw

Step 1. Take a whole head of green cabbage and cut into quarters. Season heavily with salt and char over high heat until soft, turning frequently. Chill and cut.

Step 2. Mix cabbage with the rest of the ingredients together and hold cold for service.