Baja Pulled Chicken Wrap With Roasted Jalapeño & Cucumber Slaw
Serves
10
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
- 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.
- Remove the jalapeño stems and mince remaining peppers. (Remove seeds entirely to make them less spicy.) Set aside.
- 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.
- Place the pulled chicken in a steamtable pan. Heat in a 350°F oven for five minutes.
- 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.
- 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, recipes.k12-promo.com.