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Sriracha Crispy Chicken Cone


8" Pressed
Sriracha Crispy Chicken Cone

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Original Recipe Serves 12
Prep Time 8 min
Cooking Time 6 min


12 each  8" Heat Pressed Flour Tortillas (10410)  
6 cups Coleslaw cabbage mix, multicolored   
3 cups Shredded Carrots  
3/4 cup  Scallion , sliced 
3/4 cup Asian sesame vinaigrette   
24 oz. Breaded popcorn chicken bites, frozen, deep fried, warm   
1 1/2 cups Sriracha mayonnaise   
3 tsp. Black sesame seeds    


1.) Combine slaw, carrots and scallions. Hold refrigerated.

2.) To prepare single serving, roll warm Heat Pressed Flour Tortilla to make cone or funnel shape, place narrow end into cone serving vessel or fry box. Toss ¾ cup coleslaw mix with 1 tbsp. vinaigrette, place in tortilla cone, top with 2 oz. hot chicken bites and drizzle with 2 tbsp. sriracha mayo and garnish with ¼ tsp. black sesame seeds

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