Sponsored By
Santa Fe Wrap
Food Management Staff
January 1, 2003
1 Min Read
FM Staff
Yield: per serving
4 oz. chicken cutlet, grilled and sliced
1 /2 oz. roasted peppers
1 /2 oz. corn kernels
1 /2 oz. caramelized onions
2 slices avocado
1 /2 oz. picante sauce
5 1 /2 oz. grilled pizza dough
Spread picante sauce over entire surface of grilled dough. Add sliced chicken, roasted peppers, corn, onions and avocado.
Roll dough, tightly folding in both ends. Top with tomato and lettuce. Insert toothpicks and cut diagonally.
Recipe from Whitsons Foodservice, Huntington Station, NY.
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like