Crunchy Hawaiian Chicken Wrap

1 lb Mayonaise
1 1/2 Distilled Vinegar
2 Cup Granulated Sugar
1/4 Cup Onion Powder
1/4 Cup Chili Powder
3 lbs Chopped Broccoli
1 Quart Shredded Carrots
12 1/2 Oz Raw Spinach
2 1/2 Cups Cubbed Canned Pineapple in Light Syrup
6 lb + 8 Oz Diced White Chicken Meat
100 White Flour Tortillas

Make dressing: Combine mayo, vinegar, sugar, onion powder, garlic powder, chili powder, mix well - refrigerate at 40 deg
CCP: Cool to 41° F or lower within 4 hours

Shred broccoli, carrots, pineapple
Chop spinach
Combine broccoli, carrots, spinach and pineapple
Mix in dressing and chicken
CCP: Cool to 41° F or lower within 4 hours

Portion filling with number 6 scoop
Place 2/3 cup into center of tortilla and roll in the form of burrito and seal
Cut diagonally in half to serve
CCP: Hold for cold service at 41° F or lower

Portion Size: Two halves of wrap
Portion Number: 100