Products used in this recipe
Southwest Chicken Pita
Yield: 50 Servings (1/2 pita each)
Yield: 50 Servings (1/2 pita each)
When a regular sandwich won't do, try this stuffed pita option. Filled with a mix of seasoned chicken, peppers and onions, corn, cheddar, and romaine, then topped off with salsa and avocado. It's anything but ordinary.
Preparation Instructions:
Step 1
The day before service, thaw chicken, peppers and onions, and corn and jalapeño blend under refrigeration overnight.
Step 2
Preheat a tilt skillet over medium heat. Once hot, add the oil. Once the oil is shimmering, add peppers and onions and corn and jalapeño blend. Cook 3-4 minutes. Add the chicken and cook an additional 5 minutes.
Step 3
Remove from heat. Add lime juice and gently toss to coat.
Step 4
Cut each pita in half. Fill each pita half with 2 Tbsp. shredded lettuce, a #8 scoop chicken and vegetable mixture, and 1/2 oz. cheese.
Step 5
Pre-portion 2 Tbsp. servings of salsa and avocado pulp. Allow students to select toppings.
Meal Components
2 oz. m/ma, 1 oz. eq. WGR grain, 1/8 cup red/orange vegetable, and 3/8 cup other vegetable
