Sriracha Chicken Salad Wrap

Steps

1. Mix yogurt, sriracha, garlic, onion, and canola oil in a large bowl/Cambro/hotel pan. Mix well.
2. Add cold cooked chicken to yogurt/sriracha mixture.
3. Mix well until chicken is coated in sauce.
4. CCP: Hold cold, below 41° degrees, until ready for assembly and service.
5. Place coleslaw mix in a large Cambro or bowl.
6. In a medium-sized bowl, mix yogurt, sugar, sesame oil, soy sauce, rice vinegar, ginger, garlic, and salt.
7. Whisk until it forms a smooth sauce.
8. Add sesame yogurt sauce to coleslaw mix & mix well.
9. CCP: Hold cold, below 41 degrees, until ready for assembly and service.
10. To assemble wrap: layout wraps in a large area to form an assembly line.
11. Top each wrap with 1/2 cup slaw and 2 ounces of chicken.
12. Roll to form a burrito and seal.
13. Make as close to service as possible, wrap can be held, cold, up to one hour.
14. CCP: Hold cold, below 41 degrees, until ready for assembly and service.