Page 27 - CMC Recipe Book
P. 27
CMC
Recipe - Chicken Fajita Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
30
Senior Portions
25
Preparation Time
15 min
Cooking Time Cooking Temp
35 min Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Chicken Thigh (fajita flavoured)
2.5kg
Pepper
5 each
Red Onion
5 each
Grated Carrot
1kg
Wraps
25 each
Total
Portion Cost
Method
In a hot oven, cook the chicken for approximately 20 minutes or until cooked through.
Roast the sliced vegetables with a little oil but leave the carrot separate. Gas 4/180°C.
When all is cooked add the carrot while other ingredients are hot.
Warm the wraps through under the hot lights for 10 minutes.
Serve with mixed salad or maybe some sour cream.
