January 7, 2018

Chicken Ranch Tacos

20 min

Recipe: Chicken Ranch Tacos
Servings: 55
Serving Size: 2 Tacos

3 Bags House of Raeford Pulled Rotisserie Seasoned Chicken Meat, Thawed
110 Corn Tortillas, 6”
1.75# Cheddar Cheese, Shredded
1.75# Romaine Lettuce, Shredded
6.5# Tomatoes, Diced
3.5C Ranch Dressing, Reduced Fat

1. Prepare chicken: Preheat oven to 350°F
2. Place chicken in large hotel pans.
3. Cover with foil and heat until chicken reaches internal temperature of 165°F
4. Prepare Tacos: Lay tortilla on flat surface
5. Top tortilla with 1.25oz chicken using a #30 scoop
6. Top chicken with .25oz lettuce using a #16 scoop
7. Top lettuce with .92oz tomato using a #30 scoop
8. Top tomatoes with .25oz cheese using a #30 scoop
9. Drizzle 1.5t ranch dressing over taco
10. Serve immediately

NSLP Credits:
 2.5oz Meat/Meat Alternate
 2 Grain Equivalents
 ¼C Dark Green Vegetable
 ¼C Red/Orange Vegetable

Menu Suggestion
Chicken Tacos
Pinto Beans
Fresh Pear

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