Recipe for Buffalo Chicken Wrap

Yields 50 Servings

This recipe yields 50–7½ ounce wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 6 pounds and 4 ounces frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
• 1 quart apple cider vinegar
• 3 tablespoons lime juice
• 3 tablespoons ready-to-use minced garlic
• 2 teaspoons ground black pepper
• 2 tablespoon ginger, ground
• ⅜ cup cayenne pepper
• 1 tablespoon table salt
• ½ cup vegetable oil (USDA food item)
• 5 pounds and 8 ounces fresh ready-to-use coleslaw mix
• 1 quart ranch buttermilk dressing
• 50–10 inch (2 ounces) whole grain-rich tortillas (USDA food item)
  

Directions

1. Thaw chicken in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

To Prepare Buffalo Sauce

2. Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.
3. Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor. CCP: Hold chicken in refrigerator at 41°F or lower.

To Prepare Wraps

4. Place tortillas in warmer to soften.
5. Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.
6. Portion ⅜ cup or one number 10 scoop chicken, a 2 ounce serving, onto each tortilla.
7. Top chicken with ½ cup or one number 8 scoop coleslaw mix.
8. Tuck in sides of tortilla and roll up from bottom, snack-wrap style.
9. Wrap in foil paper or deli paper. Secure with sticker, if needed. CCP: Hold in refrigerator at 41°F or lower for service.
10.  Serve one wrap for each serving.

Nutritional Analysis

• Calories, in K calories: 425.00
• Carbohydrates, in grams: 33
• Protein, in grams: 22
• Saturated fat, in grams: 4
• Trans fat, in grams: 0
• Total fat, in grams: 23
• Sodium, in milligrams: 514
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–7½ ounce wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 12 pounds and 8 ounces frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
• 2 quarts apple cider vinegar
• ⅜ cup lime juice
• ⅜ cup ready-to-use minced garlic
• ¼ cup ground black pepper
• ¼ cup ginger, ground
• ¾ cup cayenne pepper
• 2 tablespoons table salt
• 1 cup vegetable oil (USDA food item)
• 11 pounds fresh ready-to-use coleslaw mix
• 2 quarts ranch buttermilk dressing
• 100–10 inch (2 ounces) whole grain-rich tortillas (USDA food item)
  

Directions

1. Thaw chicken in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
   

To Prepare Buffalo Sauce

2. Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.
3. Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor. CCP: Hold chicken in refrigerator at 41°F or lower.

To Prepare Wraps

4. Place tortillas in warmer to soften.
5. Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.
6. Portion ⅜ cup or one number 10 scoop chicken, a 2 ounce serving, onto each tortilla.
7. Top chicken with ½ cup or one number 8 scoop coleslaw mix.
8. Tuck in sides of tortilla and roll up from bottom, snack-wrap style.
9. Wrap in foil paper or deli paper. Secure with sticker, if needed. CCP: Hold in refrigerator at 41°F or lower for service.
10.  Serve one wrap for each serving.

Nutritional Analysis

• Calories, in K calories: 425
• Carbohydrates, in grams: 33
• Protein, in grams: 22
• Saturated fat, in grams: 4
• Trans fat, in grams: 0
• Total fat, in grams: 23
• Sodium, in milligrams: 514
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Sandwich recipes
• Recipes with condiments

Serving Suggestion

• Yield 50 or yield 100 wraps: one wrap is 7½ ounces.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternative
• 2 ounce equivalents whole grain-rich
• ⅝ cup vegetable (⅝ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Frozen fully-cooked diced chicken
• Vegetable oil
• Whole grain-rich 10 inch tortillas, 2 ounces each

Recipe Roots (Flavor Profile)

• American Classic

Preparation Time

• Preparation to serve time: 40 minutes for 50 servings and 1 hour for 100 servings

Critical Control Point (CCP)

• CCP: Thaw chicken in refrigerator at 41°F or lower.
• CCP: Hold wrap in refrigerator at 41°F or lower for service.

Kid Rating

Culinary Center

Monterey Peninsula Unified School District