Fajita Chicken Paratha Taco


Makes 24 14-oz. portions.
Fajita Chicken Paratha Tacos with limes for garnish


  • 6 lb. GFS Fajita Chicken Breast Strips
  • 1¼ oz. Trade East Ancho Chili Seasoning
  • 2 Tbsp. GFS Pan Coating Spray
  • 24 ct. Paratha Bread
  • 1½ lb. Yellow Peppers, sliced into strips
  • 3 lb. Markon Roma Tomatoes, sliced into thin strips
  • 3 c. GFS Salsa Verde
  • 12 oz. Recipe: Cilantro Sour Cream
  • 12 oz. Markon Premium Iceberg Lettuce, sliced thinly

Recipe Preparation

1. Place 4 oz. of chicken in a stainless steel mixing bowl. Sprinkle 1 tsp. of ancho seasoning over the top of the chicken. Mix with a rubber spatula until evenly coated. Spray a metal baking pan with cooking spray. Place in a 350°F convection oven until just warmed through.

2. Spray a heated flat griddle with cooking spray. Place 1 oz. of yellow bell peppers on the griddle. Season to taste with salt and pepper. Cook until just warmed through.

3. Spray both sides of a paratha bread with cooking spray. Place on a heated flat griddle. Cook on both sides until golden-brown and just warmed through. Form the bread by placing it into a taco stand.

4. Place the chicken on the bottom of the paratha bread. Place the warmed peppers and 2 oz. of tomatoes on top of the chicken. Ladle 1 oz. of salsa verde over the top of the chicken and vegetables. Drizzle 1 Tbsp. of cilantro sour cream over the top of the vegetables and salsa verde. Spread ½ oz. of lettuce on top of the cilantro sour cream. Place on a warmed serving plate.

Nutritional Info (per 14 oz. serving)

Calories: 440

Fat: 19 g.

Sodium: 1,550 mg.

Carbohydrates: 35 g.

Protein: 31 g.

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