Meals & Beverages

RECIPES

BREAKFAST CHICKEN WRAPS MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Product

Pace® Chunky Salsa Medium Heat Ready to Use Multi-Purpose Sauce

Pace® Chunky Salsa- Medium

Jalapeños are king when it comes to Pace®; salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Tip

To save time, prepare rice and refrigerate overnight.  Heat thoroughly before serving.

 

Add chili pepper for extra heat!

For variety, try using diced turkey or turkey sausage.

Nutrition Facts
Serving Size
(SERVING= 1 FILLED WRAP)
Amount Per Serving
Calories 299
% Daily Value
Total Fat 11.5g
18%
Saturated Fat 3.4g
17%
Cholesterol 221mg
74%
Sodium 503mg
21%
Total Carbohydrate 32.2g
11%
Dietary Fiber 3.7g
15%
Protein 15.9g
32%
Vitamin A 10%
Vitamin C 1%
Calcium 11%
Iron 6%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 1.75oz
  • totalVegetable: 0.125c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

20 min.

Serving & Size

(SERVING= 1 FILLED WRAP)

Yields

Easy, on-the-go hand held breakfast packed with flavor. Whole grain tortillas filled with scrambled eggs, cheese, chicken and chicken-salsa gravy made with Campbell’s® Healthy Request® Cream of Chicken Soup and Pace® Salsa.

Nutrition Facts

Nutrition Facts
Serving Size
(SERVING= 1 FILLED WRAP)
Amount Per Serving
Calories 299
% Daily Value
Total Fat 11.5g
18%
Saturated Fat 3.4g
17%
Cholesterol 221mg
74%
Sodium 503mg
21%
Total Carbohydrate 32.2g
11%
Dietary Fiber 3.7g
15%
Protein 15.9g
32%
Vitamin A 10%
Vitamin C 1%
Calcium 11%
Iron 6%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 1.75oz
  • totalVegetable: 0.125c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cooked brown rice 32 oz. 4  cups
1. Prepare rice according to package directions. Drain. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
vegetable oil 1  tbsp.
onion, chopped 13 oz. 2 1/2  cups
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 1  cans
Made With:

Product

Pace® Chunky Salsa Medium Heat Ready to Use Multi-Purpose Sauce

Pace® Chunky Salsa- Medium

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Pace® Chunky Salsa- Medium 1  cups
cooked diced chicken, pulled 10 oz. 3/4  cups
cilantro, chopped 2 oz. 1  cups
ground coriander 2  tsp.
2. In saucepan, heat oil over medium high heat. Add onions. Sauté 5 minutes, or until onions begin to brown.

3. Stir in Campbell's® Healthy Request® Cream of Chicken Soup and Pace® Salsa. Bring to a simmer. Cook for 5 minutes, stirring often. 

4. Mix in chicken, cilantro and coriander. Heat thoroughly. Remove from heat. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

 
Weight Measure
vegetable cooking spray
pasteurized liquid egg 64 oz. 8  cups

5. Spray pan with cooking spray.  Over medium heat, soft scramble eggs. Remove from heat. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
whole wheat flour tortilla, 8-inch 32  ea.
low fat Cheddar cheese, shredded 8 oz. 2  cups
6. To Assemble: Lay each tortilla out on a clean, flat surface. Portion the following into the center of each tortilla:

- 1/4 cup (#16 scoop) scrambled eggs
- 1/4 cup (#16 scoop) cooked brown rice
- 1/4 cup (2 oz. ladle) chicken-salsa gravy
- 1 tablespoon (#60 scoop) shredded cheese

7. Wrap ends of tortilla around fillings tightly. Wrap in foil. Serve immediately.

CCP: Hold for hot service at 140°F or higher until needed.
 

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