Curry Chicken Salad Flatbread Sandwich
created by: Dairy MAX
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 30 minutes
Meal Pattern Contribution: 2 oz eq WGR grain, 2 oz eq m/ma, 1/8 cup dark green vegetable
Ingredients
This crunchy handheld gives students a flavorful mouthful with every bite. The protein from the chicken (20 grams) will fill them up and fuel their energy for the rest of the day. The creamy mayo and crunchy apples and lettuce make for a fun texture. Each serving delivers 2 oz eq whole grain, 2 oz eq m/ma.
Directions
- Thaw flatbread at room temperature.
CCP: No bare hand contact with ready to eat food. - Thaw chicken in refrigerator overnight.
CCP: Hold at 41° F or below - Combine Greek yogurt, mayonnaise, curry powder, lemon juice, salt and black pepper in a large bowl. Mix thoroughly. Add apples, cilantro, onion and chicken. Mix gently until all ingredients are coated with the yogurt mixture.
CCP: No bare hand contact with ready to eat food - To assemble flatbread sandwiches, spoon a #12 disher of chicken salad mixture onto one half of each flatbread. Spread chicken salad to cover the half. Top with 1/4 cup shredded romaine lettuce, then fold in half. Serve immediately. Avoid holding for long periods of time to prevent sandwich from becoming soggy.
CCP: Hold and serve at 41° F or below.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
ALLERGENS: Eggs, Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 300
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 533 mg
Total Carbohydrates: 31 g
Dietary Fiber: 4 g
Total Sugars: 3 g
Added Sugars: 1 g
Protein: 20 g
