BUFFALO CHICKEN WRAP

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Tip

Can adjust hot sauce according to taste.

Substitute whole grain pizza dough and serve as a Buffalo Chicken Hot Pocket (Recipe ID: 910457)! See www.campbelfoodservice.com for details.

Perfectly paired with any variety of Campbell's® Healthy Request® Condensed Soup.
 

For a complete reimbursable meal, serve with 8 oz. milk and 1 serving of fruit.

Nutrition Facts
Serving Size
1 SERVING (1 FILLED TORTILLA)
Amount Per Serving
Calories 300
% Daily Value
Total Fat 7.5g
12%
Saturated Fat 1.3g
7%
Cholesterol 45mg
15%
Sodium 480mg
20%
Total Carbohydrate 37.2g
12%
Dietary Fiber 3.7g
15%
Protein 19.1g
38%
Vitamin A 8%
Vitamin C 11%
Calcium 13%
Iron 14%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.125c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.25c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

20 min.

Serving & Size

1 SERVING (1 FILLED TORTILLA)

Yields

Spice up your lunch menu with our tangy Buffalo Chicken Wrap made with Dannon® All Natural Plain Nonfat Yogurt , Campbell's® Healthy Request® Condensed Cream of Chicken Soup and  Mission Hearty Grains® Ultra 8" Heat Pressed Flour Tortillas.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 FILLED TORTILLA)
Amount Per Serving
Calories 300
% Daily Value
Total Fat 7.5g
12%
Saturated Fat 1.3g
7%
Cholesterol 45mg
15%
Sodium 480mg
20%
Total Carbohydrate 37.2g
12%
Dietary Fiber 3.7g
15%
Protein 19.1g
38%
Vitamin A 8%
Vitamin C 11%
Calcium 13%
Iron 14%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.125c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.25c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, finely diced 35 oz. 6 1/4  cups
celery, finely diced 13 oz. 3 1/2  cups
1. Heat oil in saucepan over medium heat.  Add onions and celery.  Sauté for 3-5 minutes, or until translucent.
 
Weight Measure
hot pepper sauce tbsp.
onion powder tbsp.
garlic powder tbsp.
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 50 oz. cans
Dannon® All Natural Plain Nonfat Yogurt 13 oz. 1 1/2  cups
cooked diced chicken, frozen, thawed 50 oz. 12 1/2  cups
2. To pan add hot pepper sauce, onion powder, garlic powder, Campbell’s® Healthy Request® Cream of Chicken Soup and Dannon® All Natural Plain Nonfat 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.

 
Weight Measure
Mission Hearty Grains® Ultra 8" Heat Pressed Flour Tortillas, 8- inch 25  ea.
romaine lettuce, shredded 11 oz. 6 1/4  cups
tomato, individual medium slice (1/4" thick) 35 oz. 50  slices
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.
 
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