Asian Chicken Wrap

Share Now

This wrap has all of the deliciousness of a General Tso’s meal, all wrapped up in a whole-grain flour tortilla. The breaded popcorn chicken is covered in General Tso sauce and topped with crunchy shredded carrots and romaine lettuce.

Asian Chicken Wrap

0 from 0 votes
Recipe by FIG Course: Lunch Entree, RecipeCuisine: Asian
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

583

kcal
Serving size

1

wrap
Total time

15

minutes

This wrap has all of the deliciousness of a General Tso’s meal, all wrapped up in a whole-grain flour tortilla. The breaded popcorn chicken is covered in General Tso sauce and topped with crunchy shredded carrots and romaine lettuce.

Ingredients

  • 12 count Popcorn Chicken, Breaded

  • 10 count 10″ Flour Tortilla

  • 1 tbsp General Tso Sauce

  • 1/4 c Lettuce, Iceberg, Shredded

  • 1/4 c Carrots, Shredded

Directions

  • Prepare chicken: Convection Oven 6-8 minutes at 375°F from frozen. Conventional Oven 8-10 minutes at 400°F from frozen.
  • CCP: Heat to 165° F or higher for at least 15 seconds
  • Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
  • CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
  • Serve 12 popcorn chicken pieces, with .25 C lettuce, 1/4 C shredded carrots, and 1 tbsp General Tso Sauce in the tortilla.
  • Gently roll, cut in half, and serve!
  • HACCP
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove frozen product from freezer using oldest pack date first.
  • CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well for before and after glove use.
  • Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Notes

  • Allergens: Soy, Wheat
  • Meal Components: 2 Oz Of Meat/Meat Alternates, 2 Oz (Eq) Of Whole Grain-Rich, 0.25 Cups Of Dark Green, 0.25 Cups Of Red/Orange

Nutrition Facts

1 servings per container

Serving Size1 servings


  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 32g 50%
    • Sodium 775mg 33%
    • Total Carbohydrate 56g 19%
      • Dietary Fiber 6g 24%
    • Protein 19g 38%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Related Articles

      Responses

      Your email address will not be published. Required fields are marked *

      Skip to toolbar