BUFFALO CHICKEN WRAP
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%

buffalo chicken wrap

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 12.500 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 50.000 oz. 1 can
Dannon® All Natural Plain Nonfat Yogurt 13.000 oz. 1.5 cup
cooked diced chicken , frozen, thawed 50.000 oz. 12.5 cup
Mission Hearty Grains® Ultra 8 in. Heat Pressed Flour Tortillas , 8- inch 25 ea.
romaine lettuce , shredded 10.500 oz. 6.25 cup
tomato , individual medium slice (1/4 in. thick) 35.000 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 12.500 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 50.000 oz. 1 can
Dannon® All Natural Plain Nonfat Yogurt 13.000 oz. 1.5 cup
cooked diced chicken , frozen, thawed 50.000 oz. 12.5 cup
Mission Hearty Grains® Ultra 8 in. Heat Pressed Flour Tortillas , 8- inch 25 ea.
romaine lettuce , shredded 10.500 oz. 6.25 cup
tomato , individual medium slice (1/4 in. thick) 35.000 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.
 

Made with:

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