Contact Us
Contact Us
  • Recipe
  • Sandwiches

Grilled Southwestern Chicken Wrap

Grilled Southwestern Chicken Wrap

Ingredients

  • 1 ea.
    Chef's Line® All Natural* Fire Grilled Chicken Breast Raised without Antibiotics
  • 1 ea.
    Hilltop Hearth® Tomato Basil Wrap
  • 2-1/2 lb.
    Monarch® Green Chickpeas
  • 8 ea.
    Cross Valley Farms® Garlic Cloves, minced finely
  • 5 ea.
    Lemon, juiced
  • 1 to 1-1/2 c
    Olive Oil
  • To Taste
    Salt and Pepper
  • 5 lb.
    Cross Valley Farms Shredded Coleslaw Mix
  • 1 c
    Chili Lime Sauce
  • 3 c
    Chef's Line Mayonnaise

Preparation

Green Chickpea Spread:

  1. Bring a steamer of water to a boil. Steam the chickpeas for 4 minutes, then refresh by plunging into ice cold water.
  2. Drain oil from slow roasted tomatoes. Reserve oil in squeeze bottle. 
  3. In a small bowl, steep the minced garlic in the lemon juice for 10 minutes. Put the chickpeas with the other hummus ingredients into a blender and blend until fairly smooth, but retaining some texture. With machine running, slowly drizzle olive oil until mixture is smooth and creamy; season with salt and pepper as you blend. Adjust consistency with drizzle of ice water, if needed. Reserve.

Chili-Lime Sauce: 

  1. Combine mayo and chili-lime sauce until fully incorporated. Reserve.

Slaw: 

  1. Toss cabbage and carrots with chili-lime sauce, season to taste. Reserve. 

Build: Layout cilantro chickpea wrap, spread green chickpea hummus evenly, top with grilled chicken slices and chili-lime slaw, roll tightly and cut in the middle on a bias.

Serves 1 
Recipe by Chef Scott McCurdy, Director Culinary, US Foods

*No artificial ingredients. Minimally processed.