Products & Brands

Pan Roasted Veggie and Chicken Wraps

Ingredients:
4 LBS Market Square Pulled All White Chicken Meat
20 each Que Grande 12” white tortillas
6 heads Lettuce, shredded
2 LB Roma tomatoes, cored, diced
3 Jumbo yellow onions, julienned
2 LB Medium white mushrooms, sliced
5 Red pepper, julienned
5 Zucchini, sliced
5 Yellow squash, sliced
5 cloves Garlic, chopped
½ C Bocelli Canola And Olive Oil Blend
1 T Fresh thyme, chopped
TT Salt & pepper
20 ozs. Natural Pak Buttermilk Ranch dressing
Instructions:
Heat olive oil in a heavy bottomed roasting pan.
Sauté onions until translucent.
Add red peppers, sauté until soft.
Add chicken, garlic, zucchini, squash and season with salt, pepper and thyme.
Cook until vegetables are al dente, stirring frequently.
Adjust seasonings before use.
Lay out tortillas on table.
Begin 3 inches from the bottom and place a 3 inch strip of lettuce.
Add roasted vegetables and chicken mix on top of lettuce.
Finish with diced tomatoes on top.
Dress with 1 ounce of Ranch dressing.
Fold both sides in to the middle first then roll tightly.
Serve with Yukon Gold potato chips and Brandt Kosher Dill pickle spear.
YIELD: 20 sandwiches