Spice, crunch & crispness make these wraps stand out!

Ingredients:

576 1/16 pieces Whole grain spicy popcorn chicken

24 cups Crispy tortilla strips

8 lbs, 8 oz (144 pieces) Romaine lettuce leaves

6 cups Ocean Spray® Dried Cranberries

6 cups Black beans

6 cups Corn

2 cups (2 tsp per drizzle) Spicy chipotle dressing

Directions:

• Arrange frozen spicy breaded popcorn chicken in a single layer on a sheet pan(s) lined with baking paper. Heat the uncovered pan of popcorn chicken in a preheated 350°F convection oven for 7-10 minutes or until the minimum internal temperature reaches 165°F and the breading is crispy.
• Heat the black beans and corn to instructions.
• To Serve: Arrange on a plate: 3-each romaine lettuce leaves, 12-each of the heated spicy popcorn chicken, 1/2 cup-each of
• the crispy tortilla strips, 1/8 cup-each dried cranberries, 1/8 cup- each black beans, 0.73 ounce-each corn (approx. 1/8 cup each).
• Drizzle each plate with approx. 2 tsp Spicy Chipotle Dressing.

Yield:

Makes 48 servings