BREAKFAST CHICKEN WRAPS MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

BREAKFAST CHICKEN WRAPS MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Nutrition Facts

Serving Size
(SERVING= 1 FILLED WRAP)
Amount Per Serving
Calories 299
% Daily Value
Total Fat 11.5g
18%
Saturated Fat 3.4g
17%
Cholesterol 220mg
73%
Sodium 503mg
21%
Total Carbohydrate 32.2g
11%
Dietary Fiber 3.7g
15%
Protein 15.8g
32%
Vitamin A 13%
Vitamin C 2%
Calcium 14%
Iron 6%

Child Nutritional Content

  • mma: 2.5oz
  • grain: 1.75oz
  • totalVegetable: 0.125c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

20 min.

Serving & Size

(SERVING= 1 FILLED WRAP)

Add To Pantry

Easy, on-the-go hand held breakfast packed with flavor. Whole grain tortillas filled with scrambled eggs, cheese, chicken and chicken-salsa gravy made with Campbell’s® Healthy Request® Cream of Chicken Soup and Pace® Salsa.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
Pace® Chunky Salsa- Medium
cups
cooked brown rice 32 oz. cups
vegetable oil tbsp.
onion 12.5 oz. 2 1/2  cups
cooked diced chicken 10 oz. 0 3/4  cups
cilantro 2 oz. cups
ground coriander tsp.
vegetable cooking spray
pasteurized liquid egg 64 oz. cups
whole wheat flour tortilla 32  ea.
low fat Cheddar cheese 8 oz. cups
Instructions
1. Prepare rice according to package directions. Drain. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.
2. In saucepan, heat oil over medium high heat. Add onions. Sauté 5 minutes, or until onions begin to brown.

3. Stir in Campbell's® Healthy Request® Cream of Chicken Soup and Pace® Salsa. Bring to a simmer. Cook for 5 minutes, stirring often. 

4. Mix in chicken, cilantro and coriander. Heat thoroughly. Remove from heat. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

 

5. Spray pan with cooking spray.  Over medium heat, soft scramble eggs. Remove from heat. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Assemble: Lay each tortilla out on a clean, flat surface. Portion the following into the center of each tortilla:

- 1/4 cup (#16 scoop) scrambled eggs
- 1/4 cup (#16 scoop) cooked brown rice
- 1/4 cup (2 oz. ladle) chicken-salsa gravy
- 1 tablespoon (#60 scoop) shredded cheese

7. Wrap ends of tortilla around fillings tightly. Wrap in foil. Serve immediately.

CCP: Hold for hot service at 140°F or higher until needed.
 

Recipe Tip

  1. To save time, prepare rice and refrigerate overnight.  Heat thoroughly before serving.

     
  2. Add chili pepper for extra heat!
  3. For variety, try using diced turkey or turkey sausage.
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