CHICKEN PITA POCKET SANDWICH

Ingredients

Ingredient Weight Measure Issue
YOGURT,PLAIN,LOWFAT 6-1/2 lbs 3 qts
CUCUMBER,FRESH,CHOPPED 4-1/4 lbs 1 gal <1/16th qts 5 lbs
DILL WEED,DRIED 1/2 oz 1/4 cup 1 tbsp
GARLIC POWDER 1/2 oz 1 tbsp
TOMATOES,FRESH,SLICED 6-1/2 lbs 1 gal 1/8 qts 6-5/8 lbs
LETTUCE,ICEBERG,FRESH,SHREDDED 5-1/8 lbs 2 gal 2-5/8 qts 5-1/2 lbs
ONIONS,FRESH,SLICED 2 lbs 1 qts 3-7/8 cup 2-1/4 lbs
BREAD,PITA,WHITE,8-INCH 10-1/2 lbs 50 each
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
CHICKEN,FAJITA STRIPS 23 lbs

Method

1 Combine yogurt, cucumbers, dillweed and garlic powder. Mix well; cover. CCP: Refrigerate at 41 F. or lower for use in Step 6.
2 Slice tomatoes, shred lettuce and separate onion slices into rings; cover.
3 Cut pita bread in half forming 2 pockets.
4 Lightly spray griddle with cooking spray.
5 Grill chicken strips 5 to 7 minutes or until lightly browned while tossing intermittently; lightly spray with cooking spray as needed.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Place 1/3 cup shredded lettuce, 1 tomato slice and 4 to 6 onion rings into each pita pocket. Place 6 to 7 cooked fajita strips (2-3/4
oz) into each pita pocket. If desired, top each pocket with about 3 tbsp yogurt-cucumber sauce. CCP: Hold for service at 140 F. or
higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
294 cal 32 g 30 g 4 g 67 mg 337 mg 119 mg

Portion

1 Sandwich

Yield

100


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