Fajita Chicken Paratha Taco

Servings

24 400-g portions

2.7 kg GFS Fajita Chicken Breast Strips
35 g Trade East Ancho Chili Seasoning
2 Tbsp. GFS Pan Coating Spray
24 ct. Paratha Bread
680 g Yellow Peppers, sliced into strips
1.4 kg Markon Roma Tomatoes, sliced into thin strips
736 g GFS Salsa Verde
340 g Recipe: Cilantro Sour Cream
340 g Markon Premium Iceberg Lettuce, sliced thinly

Recipe Preparation

1. Place 113 g of chicken in a stainless steel mixing bowl. Sprinkle 1 tsp. of ancho seasoning over the top of the chicken. Mix with a rubber spatula until evenly coated. Spray a metal baking pan with cooking spray. Place in a 177°C (350°F) convection oven until just warmed through.

2. Spray a heated flat griddle with cooking spray. Place 28 g of yellow bell peppers on the griddle. Season to taste with salt and pepper. Cook until just warmed through.

3. Spray both sides of a paratha bread with cooking spray. Place on a heated flat griddle. Cook on both sides until golden-brown and just warmed through. Form the bread by placing it into a taco stand.

4. Place the chicken on the bottom of the paratha bread. Place the warmed peppers and 56 g of tomatoes on top of the chicken. Ladle 28 g of salsa verde over the top of the chicken and vegetables. Drizzle 1 Tbsp. of cilantro sour cream over the top of the vegetables and salsa verde. Spread 14 g of lettuce on top of the cilantro sour cream. Place on a warmed serving plate.