INGREDIENTS

12 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
2 1/2 oz.  Pre-cut Unfried White Corn Tortilla Strips (06771)  
 Olive Oil , as needed 
 Kosher Salt , as needed 
1 1/2 cups  Chicken Breast , cooked , shredded , cooled 
1/2 cup  Carrots , 1" julienned 
2 1/2 cups Napa Cabbage , finely shredded 
1/4 cup  Sesame Seeds , mixed black and white , toasted 
1/4 cup  Basil , chiffonade 
1/4 cup  Green Onion , 1" julieened 
Sesame Soy Vinaigrette , see related recipe 

DIRECTIONS

1.) Pre-heat convection oven to 350°F.

2.) Using a 2” round cutter, cut seven 2” circles out of each tortilla, making 84 rounds. Brush each with olive oil and sprinkle with salt. Press each round into a mini muffin tin, creating a little round boat shape. Bake in pre-heated oven for 7-10 minutes or until golden brown. Reserve for assembly.

3.) In a large bowl, combine chicken, carrots, cabbage, sesame seeds, basil, and green onions, toss gently to combine. Dress with Sesame Soy Vinaigrette until moist, reserve any left over for future use.

4.) Pre-heat fryer to 350°F. Fry tortilla strips for 30-40 seconds or until bubbling stops and desired color is achieved.

5.) To assemble: place 1 tbsp. of chicken salad into each boat. Top with a few pieces of tortilla strip. Serve.

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