Ingredients

48 Piece Fully Baked Laffa Flatbread 4 In
9 lb Chicken Breast
.75 C Minced Ginger
12 Piece Garlic Cloves, Minced
1.5 C Soy Sauce
3 tsp. Kosher Salt
1.5 tsp. Red Pepper Flakes
1.5 tsp. Black Pepper, Ground
6 tbsp. Honey
6 C Chopped Cabbage
3 C Carrots, Shredded
3 C Cilantro, Finely Chopped
3 C Green Onions, Chopped (green Parts Only)
4 tbsp. Rice Vinegar
2 tbsp. Honey For Slaw
4 tbsp. Olive Oil
2 tbsp. Soy Sauce For Slaw

Chef Notes

This is a catering size recipe but can be scaled to any quantity. Substitute PC81901 Pulled Pork or PC00828 4" Mini Flats for an equally great meal!

Directions

1
 To prepare the marinade, combine the ginger, garlic, soy sauce, salt, black & red pepper and honey in a large bowl.
2
 Slice the chicken into strips (roughly .5") and then coat and soak in marinade for 15-20 minutes.
3
 To prepare the coleslaw, add cabbage, carrots, cilantro, green onions, then mix in vinegar, olive oil, soy sauce and honey in another large bowl.
4
 Grill chicken on medium high heat until cooked to 165° internally.
5
 Add chicken to Laffa and then top with slaw to serve.
48 Tacos