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 in. Heat Pressed 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 |
|
Dannon® All Natural Plain Nonfat Yogurt |
13.0 oz. |
1.5 cup |
|
cooked diced chicken , frozen, thawed |
50.0 oz. |
12.5 cup |
|
Mission Hearty Grains® Ultra 8 in. Heat Pressed Flour Tortillas , 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 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.
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.
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 in. Heat Pressed 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 |
280000004143|
Dannon® All Natural Plain Nonfat Yogurt |
13.0 oz. |
1.5 cup |
|
cooked diced chicken , frozen, thawed |
50.0 oz. |
12.5 cup |
|
Mission Hearty Grains® Ultra 8 in. Heat Pressed Flour Tortillas , 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 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.
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.
