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Southwestern Chicken and Potato Wraps
Food Management Staff
January 1, 2003
1 Min Read
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
Cook and stir potatoes, onions and peppers in oil 5 to 7 minutes or until vegetables are tender.
Cut chicken into 1-in. pieces. Add chicken to potato mixture; cook and stir 1 to 2 minutes or until chicken is heated through.
Add salsa; simmer 5 minutes or until heated through. Serve or transfer to heated holding unit.
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.
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