Baja Pulled Chicken Wrap With Roasted Jalapeño & Cucumber Slaw

Baja Pulled Chicken Wrap Serves


Per Serving

362 cal., 27 g pro., 12 g fat, 37 g carb., 6.5 g fiber, 571 mg sod.

Meal Pattern

2.75-oz.eq. meat/meat alternate, 1/4 cup red/orange vegetables, 1 1/8 cup other vegetables, 1/8 cup additional vegetables, 2-oz.-eq. whole grains

3                  Jalapeño peppers

1 1/2 lbs.      Shredded cabbage

10 ozs.         Cucumbers, halved

1 1/2 cups     Ranch dressing

1 3/4 lbs.      Pulled chicken, cooked*

2 1/2 cups     Fresh tomatoes

10 Tbsps.     Cilantro, chopped

10                Whole-grain jalapeño tortillas, 9-in.*

As needed    Pan release spray

  1. Preheat an oven to 350°F. Spray a baking sheet with pan release spray. Lay the whole jalapeños on the prepared pan and roast for 10 minutes. Remove from oven; let cool.
  2. Remove the jalapeño stems and mince remaining peppers. (Remove seeds entirely to make them less spicy.) Set aside.
  3. In a steel mixing bowl, combine the cabbage, cucumber and minced jalapeños with the ranch dressing. Toss to coat and chill for at least one hour.
  4. Place the pulled chicken in a steamtable pan. Heat in a 350°F oven for five minutes.
  5. Once the chicken is heated, place 2.5 ozs. of pulled chicken in the center of a 9-in. tortilla. Top with 2.5 ozs. jalapeño-cucumber slaw. Add ¼ cup tomatoes and 1 tablespoon of cilantro for each serving.
  6. Wrap, cut and serve chilled.

Potential School Garden Crop

*Note: You can use Tyson All-Natural Low-Sodium Pulled Reverse Blend Chicken and Mexican Original 9-in. Whole-Grain Jalapeño Tortillas in this recipe.

Recipe and Photo: Tyson,

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