Spicy Sweet Teriyaki Chicken with Doritos® Walking Taco Reduced Fat Spicy Sweet Chili Flavored Tortilla Chips

Description

Doritos^® Reduced Fat Spicy Sweet Chili Tortilla Chips get topped with tender teriyaki glazed chicken and a crunchy citrus soy slaw with bright pineapple. The ginger soy crema adds a cool, savory drizzle that complements the sweet savory teriyaki and the bold chip flavor. This globally inspired recipe delivers sweet heat, crunch, and tropical brightness in a fun, craveable format students will be excited to grab and go.

 

1 serving = 1 bag Walking Taco Reduced Fat Doritos Spicy Sweet Chili Tortilla Chips + 2 oz teriyaki chicken + ⅛ cup slaw + ⅛ cup pineapple + optional crema + toppings

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain
• ⅛ Cup Veg
• ⅛ Cup Fruit

   

Ingredients

Ingredients	Measure	Weight
Chicken, diced, cooked, frozen	—	22 lb
Doritos® Reduced Fat Spicy Sweet Chili Walking Taco bags (1.4 oz each)	100 bags	—
Teriyaki Sauce	1 gal	—
Quick Slaw (sub-recipe)	1.5 gal	—
Ginger-soy crema (optional, sub-recipe)	2 qt	—
Topping Bar (Cilantro, pickled red onion, lime wedges)	As needed	—

Directions

Pre-Preparation – One day before service

1. Place frozen diced chicken, in an even layer, on parchment lined sheet pans. Return to the freezer until day of service.
2. Prepare slaw according to the sub recipe. Store covered, labeled, and dated.
3. Prepare ginger soy crema according to the sub recipe. Store covered, labeled, and dated.
4. Prepare topping bar items (cilantro, pickled red onion, lime wedges). Store at ≤41°F.
5. CCP: Store all cold items at ≤41°F.

Preparation – Day of service

1. Bake chicken at 350°F until hot (approx. 12–16 mins).
2. CCP: Heat chicken to 135°F.
3. While the chicken is baking, pour teriyaki sauce into a large bowl.
4. Remove chicken from the oven and gently toss in teriyaki sauce until evenly coated. Place in 2–4-inch hotel pans and hot hold, uncovered, until service.
5. CCP: Hot hold at 135°F.

To Serve

1. Place 1 sealed Doritos® Walking Taco bag on a tray. Open the bag from the top side slit and tear across so it stands upright like a bowl.
2. Portion 2 oz teriyaki chicken (#16 scoop) into walking taco.
3. Top with 1/4 cup (2 oz) of slaw.
4. If using, drizzle with 1 tbsp (1/2 oz) of Ginger Soy Crema.
5. Students finish with cilantro, pickled red onion, and lime wedges at the topping bar.

Food Safety

• Cold Hold: ≤41°F (slaw, pineapple, crema, toppings)
• Hot Hold: 135°F (chicken)
• Process: Same Day (Process #2)

Sub Recipes

Quick Slaw

• Ingredients: 8 lb shredded green cabbage, 2 lb shredded carrots, 1 - #10 can pineapple tidbits, drained (8 ½ cups), 2 cups rice vinegar, ½ cup low sodium soy sauce, ½ cup sugar, ¼ cup sesame oil.
• Instructions: Combine cabbage, carrots, and pineapple tidbits in a large mixing bowl. Whisk vinegar, soy sauce, sugar, and sesame oil. Toss to coat. Chill until service.
• Yield: Approx. 100 servings (¼ cup each).

Ginger Soy Crema

• Ingredients: 1-quart light mayo, ½ cup rice vinegar, ¼ cup low sodium soy sauce, 2 tbsp honey, 1 tbsp ground ginger.
• Instructions: Whisk all ingredients until smooth. Store covered and chilled until service.
• Yield: Approx. 100 servings (½ oz each).