Sriracha Chicken Salad Wrap

Yield 50 Servings


  1. Place yogurt in bowl and mix with Sriracha hot sauce, garlic, onion, and oil. Mix thoroughly.
  2. Portion ¼ cup slaw onto center of each tortilla. Then portion ¼ cup chicken on top of slaw.
  3. Place 1 Tbsp. of yogurt mixture down center of chicken. Roll in the form of a burrito and seal.
  4. CCP: Hold for cold service at 41° F or lower.
  5. Serve 1 wrap.

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PDF includes meal pattern contribution and additional nutritional information


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