Ingredients

100 Each Fully Baked Oven Fired Flatbread Whole Grain Rich 6 X 6 In Square
20 lb Chicken Taco Meat, Frozen
7 lb Tomatoes, Diced
6 lb Lettuce, Shredded
2 3/4 lb Onion, Diced
6 1/4 lb Shredded Cheddar Cheese

Chef Notes

EACH FLATBREAD PROVIDES 2 OZ. EQ. WHOLE GRAIN, 2.5 OZ. M/MA, & 3/4 C. VEGETABLE SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Receive & store product frozen at 0 F to -10 F until ready to use. The flatbreads may be left in the plastic bags in the case at room temperature for up to 5 days. Place Chicken Taco Meat on hotel pans and place in the cooler overnight to thaw.
2
 Prepare vegetable ingredients & cheese and place in cooler to hold.
3
 Prepare the Filling: Remove thawed chicken taco meat form the cooler, open the bags and place in hotel pans. Heat taco filling in 325°F oven until the meat reaches 165°F.
4
 Place 100 whole grain flatbreads on parchment lined sheet pans in layers and cover with foil.
5
 Place pans of flatbread into a preheated 300°F oven to warm for approximately 3-5 minutes. Flatbread should not bake, just be soft for folding.
6
 Set up station for building the tacos: Place a warm flatbread on a square of aluminum foil. Place 3 oz. of chicken taco filling on each flatbread. At this point, you can wrap the flatbread taco and hold in at 140°F in a warmer until ready to finish and serve.
7
 Finishing the Tacos: Top with: ½ c. lettuce, ¼ c. diced tomato, 1 Tbsp. shredded cheese, 1 Tbsp. diced onion.
8
 Serve Chicken Taco with ¼ c. salsa.
100 Flatbread Tacos