By Protein

Hot Honey Huli-Huli Chicken Wrap Recipe

Name: Hot Honey Huli-Huli Chicken Wrap Recipe
Yield: 1
Ingredients: 2 ea. Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Tenderloins; 1 ea. Mexican Original® 12" White Pressed Flour Tortilla Wraps; 2 oz. Pepper Jack cheese, shredded; 2 oz. Romaine lettuce, shredded; 1 oz. Pineapple, grilled, diced; 1 tbsp. Chow mein noodles, crispy, commercially available; 1 oz. Huli-Huli dressing (Sub-Recipe); 2 cups Mayonnaise, prepared; 1 tbsp. Lime juice, fresh; 1/4 cups Huli-Huli, sauce, prepared, commercially available

1 Servings

10 Ingredients

Ingredients

2 ea. Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Tenderloins
1 ea. Mexican Original® 12" White Pressed Flour Tortilla Wraps
2 oz. Pepper Jack cheese, shredded
2 oz. Romaine lettuce, shredded
1 oz. Pineapple, grilled, diced
1 tbsp. Chow mein noodles, crispy, commercially available
1 oz. Huli-Huli dressing (Sub-Recipe)

Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Tenderloins with a creamy Huli-huli dressing, shredded Pepper Jack cheese, fire roasted pineapple, romaine lettuce and crispy chow mein noodles all wrapped in a large flour tortilla.

Directions

Heat deep fryer to 350°F. Deep fry chicken tenderloins in fryer basket for 5–7 minutes or until internal temperature reaches 140°F. Hold hot for service.
Trim the rind off the pineapple using a chef knife. Quarter and cut out the hard center. Toss remaining pineapple in oil and char on a hot grill. Chill and dice. Hold cold for service.
Warm tortilla in a press or on a griddle to make more pliable.
Lay tortilla flat on parchment square. Combine pineapple, lettuce, and shredded Pepper Jack cheese over the middle of the tortilla and drizzle creamy Huli Huli dressing over the top.
Place tenderloins and chow mein noodles on top. Fold up bottom of tortilla and roll from one side to serve wrap open face.