Lemon Pepper Chicken Wrap.

Ingredients (10 portions)

Amount	Measure	Name
1.25	kg	Chicken, breast cut into strips.
69	g	KNORR STIR IT UP Californian Lemon Pepper Paste
10	pc	Tortillas
300	ml	Cream, sour
100	g	Pepper, red halved deseeded and cut into strips
100	g	Lettuce shredded

Preparation

Advanced Preparation.
Prepare ingredients as per ingredient list.

Method.

1. Mix the chicken with the stir it up paste in a suitable bowl.

2. Thoroughly cook the chicken, 6-8 minutes, in a wok over a medium heat.

3. Lay the tortillas out onto a cutting board and spread with the sour cream.

4. Add peppers, lettuce and cooked chicken centre of the tortillas, Fold in each end and roll.

5. Cut in half, place centre of plate and garnish with dressed salad leaves.

Handy Hint.
Consider other white protein like turkey or pork or alternatively prawns and tuna.

Healthy Hint.
Serve with oven baked potato wedges. Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) as an alternative to butter and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimum cooking core temperature to 75oC for thoroughly cooked Always wash tour hands after handling raw food
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding