Slice the chicken widthwise into 1/8″ strips. Place in a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1. Place 4 oz. of chicken in a stainless-steel mixing bowl. Sprinkle 1 tsp. of ancho seasoning over the top of the chicken. Mix with a rubber spatula until evenly coated. Place 1 Tbsp. of canola oil in a nonstick sauté pan. Add the chicken to the pan. Toss pan over medium heat until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
2. Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1 1/2 oz. of yellow bell peppers to the pan. Season to taste with salt and pepper. Sauté over medium heat until just warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
3. Spray both sides of a paratha bread with cooking spray. Place on a heated flat griddle. Cook on both sides until golden-brown and just warmed through. Form into a taco stand.
4. Place the chicken on the paratha bread. Place the warmed peppers and 2 oz. of tomatoes on top of the chicken. Ladle 1 oz. of salsa verde over the top of the chicken and vegetables. Drizzle 1 Tbsp. of cilantro sour cream over the top of the vegetables and salsa verde. Spread 1/2 oz. of lettuce on top of the cilantro sour cream. Place on a warmed serving plate.
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