Chicken Fajita
Cook Time: 20 Min.
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Grill Cook Temp.: 400°F
Nutritional Content
Allergens: Peppers Bell; Onion; Citrus; AllergenSoy; AllergenWheat; Chicken
Calories: 240 Kcal
Carbohydrates: 16 g
Protein: 26 g
Total Fat: 8 g
Calcium: 75 mg
Sodium: 280 mg
Ingredients
10 Servings
1 lb 14 Oz Chicken, Meat Pulled Ckd
1 1/4 tsp Cumin, Ground
1 1/4 tsp Chili Powder, Mild
3 Oz Onion, Yellow
1.5 Oz Peppers, Green Fresh
1 Tbsp 2 tsp Juice, Lemon Bulk
10 each Tortilla Flour 6 in
25 Servings
4 lb 11 Oz Chicken, Meat Pulled Ckd
1 Tbsp Cumin, Ground
1 Tbsp Chili Powder, Mild
8 Oz Onion, Yellow
3 Oz Peppers,
Green Fresh
1/4 Cup Juice, Lemon Bulk
25 each Tortilla Flour 6 in
50 Servings
9 lb 6 Oz Chicken, Meat Pulled Ckd
2 Tbsp Cumin, Ground
2 Tbsp Chili Powder, Mild
1 lb Onion, Yellow
6.5 Oz Peppers,
Green Fresh
1/2 Cup Juice, Lemon Bulk
50 each Tortilla Flour 6 in
100 Servings
18 lb 12 Oz Chicken, Meat Pulled Ckd
1/4 Cup Cumin, Ground
1/4 Cup Chili Powder, Mild
2 lb Onion, Yellow
12.5 Oz Peppers,
Green Fresh
1 Cup Juice, Lemon Bulk
100 each Tortilla Flour 6 in
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Grill or heat meat according to package directions. Add seasonings.
Add onions and peppers to meat and grill until vegetables are tender.
Pour lemon juice over all and stir.
Place 2 oz meat and 1 oz vegetables on tortilla.
For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.