Acapulco Chicken and Avocado Wrap

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Latin
Serves: 
12

Lime-marinated chicken breasts topped with avocado pico de gallo and cilantro sour cream are just a few of the reasons this wrap makes the mouth water. Wrapped up with pepper jack cheese, and lettuce this wrap brings a Latin flavor explosion to your taste buds. 

Ingredients

12 12-in. tortillas
24 1⁄2-oz. slices pepper jack cheese
12 Ancho Lime Chicken Breasts, cooked, sliced (recipe follows)
18 oz. shredded romaine lettuce
24 oz. Avocado Pico de Gallo (recipe follows)
8 oz. Cilantro Sour Cream (recipe follows)

Ancho Lime Marinated Chicken Breast
Yield: 12 5-ounce breasts
12 5-oz. boneless, skinless chicken breasts
1⁄4 cup olive oil
11⁄2 tsp. minced garlic
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro
11⁄2 tsp. kosher salt
11⁄2 tsp. freshly ground black pepper
11⁄2 tsp. ancho chili powder

Avocado Pico de Gallo
Yield: 24 ounces
101⁄2 oz. fresh plum tomatoes, 1⁄4-in. diced
21⁄2 oz. green peppers, 1⁄4-in. diced
7 oz. fresh avocado, 1⁄4-in. diced
21⁄2 oz. red onion, 1⁄4-in. diced
2 tsp. minced fresh jalapeño
1⁄2 tsp. minced garlic
11⁄2 tbsp. chopped fresh cilantro
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper, freshly ground
2 oz. fresh lime juice

Cilantro Sour Cream
Yield: 8 ounces
3⁄4 cup sour cream
21⁄2 tbsp. minced fresh cilantro
1⁄4 tsp. kosher salt
21⁄2 tbsp. fresh lime juice
11⁄2 tsp. minced fresh lime zest 

Steps

For Ancho Lime Marinated Chicken Breast:

  1. Marinate chicken breast with oil, garlic, lime juice, cilantro, salt, black pepper and ancho chili powder for at least 30 minutes.
  2. Cook chicken on grill just until marked on both sides. Finish in 275°F oven until cooked through. Hold hot for service.

For Avocado Pico de Gallo:

  1. Combine all ingredients and let marinate for 30 minutes. Refrigerate.

For Cilantro Sour Cream:

  1. Combine all ingredients, mix thoroughly. Refrigerate.
  2. To assemble: Steam or griddle tortillas to soften. Place 2 slices pepper jack cheese across center of tortilla.
  3. Top cheese with one sliced chicken breast. Top chicken with 1½ oz. shredded romaine lettuce and 2 oz. Avocado Pico de Gallo.
  4. Drizzle with 2 tbsp. Cilantro Sour Cream and roll up wrap burrito style. Slice on diagonal and serve. 
Source: Sodexo Business & Industries Solutions

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources