USDA Recipe for Schools | Southwest Chicken Taco Wrap
Kids love tacos! This wrap takes all the great flavors of a Tex-Mex mix, is simple to make and travels well for remote meal service.
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Ingredients
- 12 1/2 lbs diced chicken, thawed from frozen
- 50 10” spinach tortillas
- 50 10” sun-dried tomato tortillas
- 1 quart mayonnaise
- 6 cups salsa
- ½ cup lime juice
- ¼ cup chili powder
- ¼ cup garlic powder
- 2 Tbsp chipotle chili powder
- 2 Tbsp ground cumin
- 2 Tbsp ground paprika
- 1 Tbsp ground black pepper
- 6 1/4 lbs cheddar cheese
- 6 1/4 lbs chopped Romaine lettuce
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