Texas Pete® Fiery Sweet Chicken Wrap

    Ingredients

    • 10 Flour Wraps, 12 inch
    • 1 lb Cabbage, shredded paper thin
    • 2 Granny Smith apples, julienne
    • 1 Red Bell Pepper, julienne
    • 1 C Red onion, cut in half, sliced paper thin
    • 1 tbsp Caraway seeds
    • 2 tbsp Granulated sugar
    • 2 tbsp Champagne vinegar
    • 1 tbsp Texas Pete Hotter Hot Sauce
    • 2/3 C Mayonnaise
    • Salt and pepper to taste
    • 1 lb Dill pickles, sliced into rings
    • 1 lb Swiss Cheese, 3/4 oz. slices, 2 per wrap
    • 3 lb Breaded Chicken Tenders, 4 oz. per wrap

    Directions

    YIELD: 10 wraps
    PORTION (Serving Size): 1 wrap
    1. Preheat the deep fryer to 350 degrees and oven to 375 degrees.
    2. Start by preparing the Cole slaw.  Combine all ingredients from the shredded cabbage to the mayonnaise in a mixing bowl and mix well.  Season with salt and pepper.  Keep refrigerated until ready to use.
    3. Slice the pickles.  Set aside.
    4. Carefully fry the chicken tenders until they are golden brown, crispy and fully cooked.  Cook to an internal temperature of 165 degrees.  Remove them from the fryer to drain.
    5. Place the chicken tenders into a large mixing bowl and toss them with the Texas Pete Fiery Sweet Wing Sauce until they are completely coated.
    6. Arrange the wraps on parchment lined sheet trays. Top with 2 slices of Swiss cheese down the center of each wrap.  Place the wraps in the oven just long enough to melt the cheese and to make the wrap pliable and then remove them from the oven.
    7. Place 1/4 cup of Cole slaw onto the center of each wrap followed about ¼ cup of sliced pickles and 2-3 glazed chicken tenders.  Carefully roll up the wrap tucking in the ends tightly. Slice the wrap down the middle and serve immediately.

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