Ingredients
| Chicken, cooked and cut into strips | 13¾ pounds |
| Onion, yellow, large, sliced thin(about 6½ pounds) | 9 each |
| Green peppers, large, sliced thin(about 3¼ pounds) | 9 each |
| Oil, vegetable | 2 cups |
| Cumin, ground | 2½ tablespoons |
| Salt, kosher | 1 tablespoon |
| Cheese, mozzarella, reduced-fat, shredded(cheddar cheese can be substituted) | 2¼ pounds |
| Wraps, whole-wheat, 8-inch | 100 each |
| Tomatoes, fresh, diced | 4½ pounds |
| Salsa, prepared | 6 quarts |
Instructions
- Place the chicken strips in a large bowl and the onions and peppers in another large bowl.
- Add 1 cup oil, half the cumin, and half the salt to each bowl and toss well to coat the chicken and onion/pepper mixture.
- Place chicken and onion/pepper mixture on separate sheet pans. Cook in a 350°F oven until the chicken reaches a temperature of 165°F or for about 20 minutes.
- Remove any excess liquid from the pans and construct wraps with 1 ounce onion, ⅔ ounce peppers, ⅓ ounce shredded cheese, ⅔ ounce tomatoes, and 1½ ounces chicken per wrap.
- Place 2 ounces of salsa into 2-ounce soufflé cups and place on a sheet pan for students.
Recipe Notes
Serving size = 1 fajita with 1 ounce onion, ⅔ ounce peppers, ⅓ ounce shredded cheese, ⅔ ounce tomatoes, and 1½ ounces chicken per wrap.