Sriracha Chicken Wrap with Asian-Inspired Coleslaw

A no-cook, grab-and-go wrap featuring diced chicken tossed in a creamy sriracha Greek yogurt dressing and crunchy Asian slaw in a whole grain tortilla. Each serving provides 20 g protein and 5 g dietary fiber.

Credits as: 2 oz eq whole grain-rich grain, 2 oz eq meat/meat alternate, and 1/4 cup other vegetable

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Thaw chicken and tortillas overnight.
2. Prepare dressing. In a large bowl or container, whisk yogurt, sriracha, garlic, onion, oil, and salt until thoroughly combined.
3. Add chicken to dressing, and using a spatula, toss to coat.
4. Prepare slaw. Combine yogurt with sugar, sesame oil, soy sauce, rice vinegar, mayo, ginger, garlic, and salt.
5. Add coleslaw mix and fold to coat thoroughly.
6. To make wraps, place a #16 disher of slaw slightly above the center of the tortilla. Portion a #12 disher of chicken on top. Pull the bottom of the tortilla over the chicken and slaw, pull back, fold in sides, then roll like a burrito.
7. Wrap in a checkered paper, and slice diagonally for service. Serve 1 wrap (2 halves) per student.