Spicy Chicken Crunch Wrap
“At Top 500 FSRs, chicken sandwiches and wraps totaled 413 items listed at 176 chains as of 2011; although this reflects a slight dip in menu items over the past couple of years (down from 432 offerings in 2009), chicken sandwiches remain overwhelmingly prevalent and outpace the second most-frequently menued sandwich variety, turkey, by hundreds of items.”
Technomic, Sandwich Consumer Trend Report, 2012.

Crispy Pierce Chicken® Country Style Chicken Tenderloin Fritters dressed with a jalapeño tequila aioli, spicy pickle relish, shredded cheese and crisp lettuce wrapped in a flour tortilla.

PREPARATION & COOKING:

Refer to package label for preparation instructions

Ingredients
Measurements
5 pounds (1 bag)
Flour tortillas (10 inch), warmed
24 each
Monterey Jack cheese, shredded
3 cups (12 ounces)
Leaf lettuce
2 heads (48 pieces)
Tomatoes
4 medium (24 slices)
Method

To make one serving:

  1.  Fry 2 Country Style Chicken Tenderloin Fritters in deep fryer at 350°F for 8 to 10 minutes or until a thermometer inserted into the chicken reads 165°F; drain.
  2. Spoon 2 tablespoons jalapeño tequila aioli in center of tortilla.
  3. Layer with 2 tablespoons shredded Monterey Jack cheese, 2 lettuce leaves, 1 slice tomato, 2 Country Style Chicken Tenderloin Fritters and 2 tablespoons spicy pickle relish.
  4. Fold up the bottom and the top; roll in sides of tortilla over filling. Cut in half at a 45-degree angle to serve.
JALAPEÑO TEQUILA AIOLI
Ingredients
Measurements
Mayonnaise
2 cups
Jalapeño peppers, seeded, minced
⅔ cup
Agave syrup
2 tablespoons
Lime juice
2 tablespoons
Tequila
2 tablespoons
Method

Makes 3 cups:

  1. Whisk all ingredients in a bowl. Refrigerate until service.
SPICY PICKLE RELISH
Ingredients
Measurements
Dill pickles, ¼-inch dice
1½ cups
Pickled jalapeños,  ¼-inch dice
1½ cups
Method

Makes 3 cups:

  1. Mix all ingredients in a small bowl.
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