“Mediterranean-style sandwiches appeal to two out of five consumers (43%). Mediterranean cuisine is generally perceived to be healthy, which may boost appeal among some consumers.”
Technomic, Sandwich Consumer Trend Report, 2012
Crispy fried Pierce Chicken® Boneless Wing Dings® topped with a chickpea and cucumber slaw dressed in a toasted coriander and hummus vinaigrette, stuffed in a pita pocket.
|Pierce Chicken® Boneless Wing Dings® (Code #111125)||7½ pounds (120 pieces)
(Approx. 1½ bags)
|Pita bread, cut in half||12 each|
|Cucumber chickpea slaw (recipe provided)||3 quarts|
To make one serving:
- Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
- Fill pita bread half with 5 Boneless Wing Dings;® top with ½ cup cucumber chickpea slaw.
CUCUMBER CHICKPEA SLAW
|Vegetable oil||⅔ cup|
|Hummus, prepared||⅓ cup|
|Apple cider vinegar||2 tablespoon|
|Coriander seeds, toasted||1 tablespoon|
|Spicy brown mustard||1 tablespoon|
|Garlic, peeled, minced||2 teaspoon|
|Black pepper||½ teaspoon|
|English cucumbers, julienned||1½ quarts|
|Chickpeas, canned, rinsed and drained||1½ quarts|
Makes 3 quarts:
- Process the oil, hummus, vinegar, coriander seeds, honey, mustard, garlic, salt and pepper in a blender until smooth.
- Combine cucumbers and chickpeas in a large bowl; drizzle with dressing and toss to coat.