Baja Pulled Chicken Wrap
Tender pulled chicken served with a jalapeno cucumber ranch coleslaw, finished with fresh diced tomatoes and cilantro, and served on a Whole Grain Cheese and jalapeno tortilla. (Served Cold)
Baja Pulled Chicken Wrap

Ingredients
Serves
10
Baja Pulled Chicken Wrap
1/2 cup
Jalapenos: 3-4 whole peppers (roasted & diced)
2 1/2 cups
Coleslaw - Cabbage Only
5oz
Seeded, Half-moon Cut Cucumbers
5oz
Ranch Dressing
5oz
Diced Tomatoes
10 Tbsp
Cilantro - Fresh
Directions
Directions
- Thaw pulled chicken then cook for 5 minutes at 350°F
- Stir heated chicken and let cool
- Roast whole jalapenos by lying flat on a sprayed pan and cook for 10 min at 350°F
- Let jalapenos cool before removing the seeds and stem, then dice.
- 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
- Lay tortilla flat and use a 2 oz. spoodle to place the pulled chicken down the center – leaving room at the ends for folding
- Use a #12 scoop (1/3 cup) to place coleslaw mixture on top of pulled chicken
- Top coleslaw with ½ oz diced tomatoes and 1 Tbsp of chopped cilantro
- 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.
Watch the Video!
We’ve got a simple demonstration on how to wrap a burrito. Check out the video here: https://youtu.be/gTpUZIABrEI
Main Ingredient
Chicken
Segment
K-12 Schools