Recipe

Ingredients (50 and 100 Servings)

50 Servings       
½ cup Kikkoman Ponzu Citrus Dressing & Sauce
½ cup Kikkoman Rice Vinegar
1 tablespoon Sugar
2 pounds (7 cups) Carrots, shredded, matchstick style
1 pound 8 ounces (5 ½ cups)    Daikon radish, julienne
3 cups Mayonnaise
1 ½ tablespoons    Kikkoman Sriracha Hot Chili Sauce
50 each    Whole grain rich flatbread (2 ounce equivalent grains), warmed slightly to soften
10 pounds 10 ounces Chicken fajita strips, cooked, thawed
2 pounds (6 ¼ cups) Fresh English cucumber, thinly sliced
4 cups    Fresh cilantro sprigs
   
100 Servings       
1 cup Kikkoman Ponzu Citrus Dressing & Sauce
1 cup Kikkoman Rice Vinegar
2 tablespoons Sugar
4 pounds (14 cups)    Carrots, shredded, matchstick style
3 pounds (11 cups) Daikon radish, julienne
6 cups    Mayonnaise
3 tablespoons Kikkoman Sriracha Hot Chili Sauce
100 each Whole grain rich flatbread (2 ounce equivalent grains), warmed slightly to soften
21 pounds 4 ounces Chicken fajita strips, cooked, thawed
4 pounds (12 ½ cups) Fresh English cucumber, thinly sliced
8 cups Fresh cilantro sprigs

Instructions

In a large bowl combine the Kikkoman Ponzu Citrus Dressing & Sauce, Kikkoman Rice Vinegar and sugar.  Stir until the sugar dissolves.  Add the shredded carrots and julienned daikon radish and mix well.  Hold chilled at or below 40°F until service.  This may be prepared a day in advance. 

Combine the mayonnaise and Kikkoman Sriracha Hot Chili Sauce and mix until well blended.  Hold chilled at or below 40°F until service.

To assemble, set out a whole grain rich flatbread and spread 1 tablespoon of the sriracha mayonnaise on one half of the flatbread.  Place 3.4 ounces of the fajita chicken strips on the mayonnaise.   Arrange about 4-5 slices of cucumber on top of the chicken.  Place ¼ cup of the carrot and daikon radish mixture on the cucumber.  Top with 3-5 springs of fresh cilantro and fold the flat bread over the top.  Serve immediately. 

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