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!


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