Method:
1. Prepare all ingredients in the chilled-production area. Wash/prepare lettuce and tomato according to site procedure and ensure cooked chicken is chilled, diced evenly and within its approved shelf life.
2. Make the KWERKY concentrate first: whisk 60g KWERKY with 90g cold water until completely smooth. Leave for 5 minutes to hydrate, then whisk again to a thick, smooth cream.
3. Whisk the KWERKY concentrate into 160g reduced-fat mayonnaise, 50g lemon juice, 10g garlic purée, 6g dried parsley and 4g ground black pepper until uniform and spoonable.
4. Fold the measured dressing through the chicken until evenly coated. The finished filling should mound on a spoon without free liquid collecting in the bowl. Keep salad vegetables separate until assembly to minimise moisture migration.
5. Lay out 10 higher-fibre wraps. Divide lettuce and tomato evenly, add the measured chicken filling, then fold/roll tightly using a consistent assembly method.
6. Serve immediately or transfer promptly to covered chilled storage in accordance with the establishment's validated food-safety procedure. Record finished yield, portion weight and dressing consistency. Validated production checks confirmed for water release and wrap softening under the validated production method.
