UC Davis Dining Services

STANDARDIZED RECIPE FORM

Major Equipment: Oven and Grill
Cooking Temperature: 375 F on oven
Cooking Time: 10 minutes/chicken breast

Recipe Name: Buffalo Chicken Salad Wrap

Yield: 200 portions
Portion size: 1/2 wrap
Portion Utensils: none
Ingredient:

Amount:
Volume

Weight

Procedure:
Count

11 lbs

chicken breasts

1. Preheat oven to 375 F or start grill. Bake in oven or grill chicken

breasts for about 10 minutes on each side until interior temperature is
165 F. Remove, cool and cube chicken.
100

whole chipotle peppers

2.

wholes

white wine vinegar

In a blender, puree chipotle peppers with white wine vinegar and

mayonnaise.

3 qt cup

low-calorie
mayonnaise

3 qt cup

celery, diced

25 lb

carrots, cut into

36 & 1/4 lb

3.

Place celery, carrots, onion, and sliced rutabaga in a bowl and mix
thoroughly.

matchsticks
small yellow onion,

6 & 1/4 lb

diced
thinly sliced rutabaga

13 & 1/4 lb

or other root vegetable

spinach, cut into strips

4.

12 & 1/2 lb

whole-grain tortillas

100

(12-inch diameter)

tortillas

Notes:

Place 2 ounces spinach and half the mixture in each tortilla and wrap.
Cut each wrap in half to serve.