Baja Pulled Chicken Wrap Recipe

Tender un-sauced pulled chicken served with a roasted jalapeno and cucumber ranch slaw, finished with fresh diced tomato and cilantro. Served on a Whole Grain Cheese and jalapeno tortilla.

Baja Pulled Chicken Wrap Recipe

Baja Pulled Chicken Wrap Recipe

Ingredients

Serves
10

Baja Pulled Chicken Wrap

3 C (approx. 25 oz.)

Roasted Jalapeno and Cucumber Slaw (see sub-recipe)

2/3 C (approx. 5 oz.)

Tomato

2/3 C (approx. 5 oz.)

Cilantro Fresh

Roasted Jalapeno Cucumber Slaw

1 ½ C (approx. 14 oz.)

Cole Slaw, Only Cabbage

½ C (approx. 3 ea.)

Roasted Jalapeno (see sub-recipe)

2/3 C (approx. 5 oz.)

Seeded Half-moon Cut Cucumber

2/3 C (approx. 5 oz.)

Ranch Dressing

Roasted Jalapeno

½ C (approx. 3 ea.)

Jalapeno

Show ingredients

Directions

Baja Pulled Chicken Wrap Directions

  1. Heat thawed pulled chicken, place in oven at 350 for five minutes, stir and let cool.
  2. Place 2.5 oz. of pulled chicken on the center of the 9” tortilla, top with 2.5 oz. of roasted jalapeno cucumber slaw. Wrap, cut and serve chilled.

Roasted Jalapeno Cucumber Slaw

  1. In a steel mixing bowl add cut cucumber to slaw mix, mince cooled roasted jalapeno and ranch dressing.  Mix together then chill for at least an hour until use.

 

Roasted Jalapeno

  1. Lay jalapeno on sprayed pan. Cook for 10 minutes on 350°. Pull from oven and let cool.
  2. Remove stems and mince.

*Minimally processed, no artificial ingredients