Hot Honey Huli-Huli Chicken Wrap 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.
Ingredients
Yield: 1 Serving
| Amount | Main 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) |
Sub-Recipe Ingredients | |
| Huli-Huli dressing | |
| Yield: 2 Cups | |
| 2 cups | Mayonnaise, prepared |
| 1 tbsp. | Lime juice, fresh |
| 1/4 cups | Huli-Huli, sauce, prepared, commercially available |
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.
Sub-Recipe Directions
- Whisk all ingredients together. Hold cold for service.
