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Southwestern Chicken and Potato Wraps

Food Management Staff

January 1, 2003

1 Min Read
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FM Staff

YIELD: 50 servings

4 lbs., 2 oz. frozen diced hash brown potatoes
1 1 /2 lbs. onions, chopped
1 1 /2 lbs. green bell peppers, chopped
1 cup vegetable oil
4 lbs., 2 oz. frozen fully cooked fajita-style chicken strips, thawed
1 /2 gal. salsa
50 tortillas (10-in.)
1 1 /2 lbs. cheddar cheese, shredded

  1. Cook and stir potatoes, onions and peppers in oil 5 to 7 minutes or until vegetables are tender.

  2. Cut chicken into 1-in. pieces. Add chicken to potato mixture; cook and stir 1 to 2 minutes or until chicken is heated through.

  3. Add salsa; simmer 5 minutes or until heated through. Serve or transfer to heated holding unit.

  4. For each serving, place 2 /3 cup chicken-potato mixture on half of 1 tortilla. Sprinkle with 1 /2 oz. cheese; fold up tortilla.

Recipe from National Potato Board.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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