Ingredients
1 White Pita Wrap (460)
1 oz. Vegetable Oil
3 oz. Grilled Chicken Breast (Julienne)
1 oz. Red Pepper (thinly sliced)
1 oz. Green Pepper (thinly sliced)
1½ oz. Yellow Onion (thinly sliced)
1½ oz. Sour Cream
1½ oz. Salsa
Directions
Preparation Instructions
1. Place marinated chicken breast on grill and cook thoroughly. Place cooked chicken in refrigerator and cool to 40. When cooled, slice into ¼ inch strips.
Tip: Prepare only enough product for one day’s service
2. Slice onions and peppers approximately 1/8 inch thick.
3. Lightly sauté onion and peppers; place sautéed vegetables in refrigerator and chill to 40.
Assembly:
1. Thaw pita wrap (thaw enough for day’s usage) in bags out of box at room temperature at least 3 hours prior to use. Do not refrigerate bread.
2. Place onion, peppers and chicken on a preheated 350 grill and sauté for 1 minute.
3. Preheated grill to 350. Place thawed pita on grill. Heat approximately 10 seconds on each side.
4. Place warmed pita with bumpy side down on a 15”x15” sandwich paper.
5. With spatula, spread sour cream along the center of the pita, leaving 1 inch from edge clear.
6. Place warmed chicken, onions and peppers along center of the pita from right to left.
7. Top mixture with salsa.
8. Gently roll pita from end to end. Halfway through rolling the pita, fold in the excess paper from the ends of the sandwich. Roll the remainder of the sandwich. Cut sandwich in half on a bias; display open ends for service to customers.
Wrapping Tip:
1. Center ingredients in pita, 1-½ inches from either side, to ensure proper rolling.
2. Lay all ingredients from right to left and roll the sandwich away from you.