| Ingredient | ULF # | Portion |
|---|---|---|
| Brakebush Tater Chip Tenders | 682807 | 3 oz. |
| Catallia 12" Flour Tortilla | 783004 | 1 each |
| French Onion Dip | 2 tsp. | |
| Western Select 14-18 Applewood Smoked Shingle Bacon | 562174 | 2 slices |
| Red Bell Pepper, julienned | 129724 | 1/4 cup |
| Granny Smith Apple, julienned | 100834 | 1/4 cup |
| Taylor Farms Baby Spinach | 139009 | 1/3 cup |
| Mott's Real Lemon Juice | 221550 | 1 tsp. |
| Sugar Foods Crispy Onions | 195870 | as desired |
Heat chicken and place tortilla wrap on cutting board surface. Spread 1 tsp. of French onion dip and top with cooked bacon strips. In a bowl, toss together apple, red peppers, spinach, lemon juice.
Place chicken and crispy onions on top of the bacon. With a slotted spoon, line up the apple, pepper mixture atop the chicken. Roll tortilla wrap away from you and try to keep it tight. Press warm on flat grill top and serve (optional).
