Spice up your lunch menu with our tangy Buffalo Chicken Wrap made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup, yogurt and flour tortillas.
- Total time:
20 minutes
- Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
1 tbsp. |
|
onion , finely diced |
35.250 oz. |
6.25 cup |
|
celery , finely diced |
12.5 oz. |
3.5 cup |
|
hot pepper sauce |
|
1 tbsp. |
|
onion powder |
|
4 tbsp. |
|
garlic powder |
|
4 tbsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
50.0 oz. |
1 can |
|
plain nonfat Greek yogurt |
13.0 oz. |
1.5 cup |
|
cooked diced chicken , frozen, thawed |
50.0 oz. |
12.5 cup |
|
whole wheat flour tortilla , 8-inch |
|
25 ea. |
|
romaine lettuce , shredded |
10.5 oz. |
6.25 cup |
|
tomato , individual medium slice (1/4 in. thick) |
35.0 oz. |
50 slice |
1. Heat oil in saucepan over medium heat. Add onions and celery. Sauté for 3-5 minutes, or until translucent.
2. To pan add hot pepper sauce, onion powder, garlic powder, Campbell’s® Healthy Request® Cream of Chicken Soup and yogurt.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Remove from heat and add chicken. Cool and reserve until ready to assemble.
CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
4. To Assemble: Use (3) # 16 scoops, to portion about 3/4 cup chicken mixture evenly in center of each tortilla.
5. Top each with 1 lettuce leaf and 2 tomato slices. Roll like a burrito and cut in half on a bias. Wrap and serve immediately.
CCP: Hold for cold service at 41°F until needed.
Meal Components:
M/MA: 2 oz.
Grain: 1.5 oz. equiv.
Total Vegetable: 1/2 c (1/8 c Other; 1/8 c Dark Green; 1/8 c Red/Orange; 1/8 c Additional)
Spice up your lunch menu with our tangy Buffalo Chicken Wrap made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup, yogurt and flour tortillas.
-
Total time:
20 minutes
-
Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
1 tbsp. |
|
onion , finely diced |
35.250 oz. |
6.25 cup |
|
celery , finely diced |
12.5 oz. |
3.5 cup |
|
hot pepper sauce |
|
1 tbsp. |
|
onion powder |
|
4 tbsp. |
|
garlic powder |
|
4 tbsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
50.0 oz. |
1 can |
|
plain nonfat Greek yogurt |
13.0 oz. |
1.5 cup |
|
cooked diced chicken , frozen, thawed |
50.0 oz. |
12.5 cup |
|
whole wheat flour tortilla , 8-inch |
|
25 ea. |
|
romaine lettuce , shredded |
10.5 oz. |
6.25 cup |
|
tomato , individual medium slice (1/4 in. thick) |
35.0 oz. |
50 slice |
1. Heat oil in saucepan over medium heat. Add onions and celery. Sauté for 3-5 minutes, or until translucent.
2. To pan add hot pepper sauce, onion powder, garlic powder, Campbell’s® Healthy Request® Cream of Chicken Soup and yogurt.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Remove from heat and add chicken. Cool and reserve until ready to assemble.
CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
4. To Assemble: Use (3) # 16 scoops, to portion about 3/4 cup chicken mixture evenly in center of each tortilla.
5. Top each with 1 lettuce leaf and 2 tomato slices. Roll like a burrito and cut in half on a bias. Wrap and serve immediately.
CCP: Hold for cold service at 41°F until needed.
Meal Components:
M/MA: 2 oz.
Grain: 1.5 oz. equiv.
Total Vegetable: 1/2 c (1/8 c Other; 1/8 c Dark Green; 1/8 c Red/Orange; 1/8 c Additional)
