“At Top 500 FSRs, chicken sandwiches and wraps totaled 413 items listed at 176 chains as of 2011; although this reflects a slight dip in menu items over the past couple of years (down from 432 offerings in 2009), chicken sandwiches remain overwhelmingly prevalent and outpace the second most-frequently menued sandwich variety, turkey, by hundreds of items.”

Technomic, Sandwich Consumer Trend Report, 2012.

Crispy Pierce Chicken® Country Style Chicken Tenderloin Fritters dressed with a jalapeño tequila aioli, spicy pickle relish, shredded cheese and crisp lettuce wrapped in a flour tortilla.

Pierce Chicken® Country Style Chicken Tenderloin Fritters (Code #13617)	5 pounds (1 bag)
Jalapeño tequila aioli (recipe provided)	3 cups
Flour tortillas (10 inch), warmed	24 each
Monterey Jack cheese, shredded	3 cups (12 ounces)
Leaf lettuce	2 heads (48 pieces)
Tomatoes	4 medium (24 slices)
Spicy pickle relish (recipe provided)	3 cups

 

To make one serving:

1.  Fry 2 Country Style Chicken Tenderloin Fritters in deep fryer at 350°F for 8 to 10 minutes or until a thermometer inserted into the chicken reads 165°F; drain.
2. Spoon 2 tablespoons jalapeño tequila aioli in center of tortilla.
3. Layer with 2 tablespoons shredded Monterey Jack cheese, 2 lettuce leaves, 1 slice tomato, 2 Country Style Chicken Tenderloin Fritters and 2 tablespoons spicy pickle relish.
4. Fold up the bottom and the top; roll in sides of tortilla over filling. Cut in half at a 45-degree angle to serve.

JALAPEÑO TEQUILA AIOLI

Mayonnaise	2 cups
Jalapeño peppers, seeded, minced	⅔ cup
Agave syrup	2 tablespoons
Lime juice	2 tablespoons
Tequila	2 tablespoons

Makes 3 cups:

1. Whisk all ingredients in a bowl. Refrigerate until service.

SPICY PICKLE RELISH

Dill pickles, ¼-inch dice	1½ cups
Pickled jalapeños,  ¼-inch dice	1½ cups

Makes 3 cups:

1. Mix all ingredients in a small bowl.