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Chicken and Potato Ranch Wrap

Chicken and Potato Ranch Wrap
Yield: 50 Servings (8 oz.)

Yield: 50 Servings (8 oz.)

Ingredient Weight Measure
Chicken, cooked, diced 108 oz.
Mozzarella cheese, part skim low moisture, shredded 25 oz.
Ranch dressing, reduced fat 28 fl. oz.
Simplot RoastWorks®: Roasted Rosemary Redskin Potatoes 6/2.5lb 120 oz.
Tortilla, whole-grain, 2 oz. 50 count
Preparation Instructions:
• Heat the chicken to 165°F for 15 seconds, then hold at 135°F or higher. CCP: Heat to 165°F for 15 seconds. CCP: Hold at 135°F or higher.
• Arrange single layer of potatoes on a baking pan pretreated with nonstick cooking spray. Bake in preheated oven - 375°F for convection for 12-17 minutes, or 450°F for standard oven 25-30 minutes. CCP: Hold at 140°F or higher.
• Combine the chicken, potatoes, cheese and dressing in a steam table pan (12" x 20" x 2 ") CCP: Heat to 140°F or higher.
• Place 6 oz (#6 scoop) of mixture in center of a 2 oz whole grain rich tortilla; roll up burrito style. Wrap in paper for hot holding or serve from the line individually. CCP: Hold for hot service at 135°F or higher.
Products used in this recipe