Chipotle Lime Grilled Chicken with Strawberry Salsa
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COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 6g||30%|
|Total Carbs 29g||5%|
|Dietary Fiber 3.5g||%|
|Vitamin A 33%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. garlic mayonnaise
2 large flour tortillas
1 cup baby spinach leaves
1 small tomato
2 slices bacon, cooked and crumbled
1/2 cup shredded Cheddar cheese
1/2 small avocado, sliced
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 15 minutes or until cooked through and well-marked. Transfer to a plate. Reduce the grill to medium-low. Spread the mayonnaise just below the center of the tortillas, leaving space on the sides. Top with spinach, tomato, bacon, a cooked chicken breast, Cheddar and avocado.
TIP: Use a Greek-style yogurt based sauce in place of the mayonnaise.
Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Lightly coat the outside with cooking spray. Place the wraps on the grill. Toast for 3 minutes per side or until golden.
Cut each wrap in half on an angle. Serve immediately.
TIP: Serve with crunchy coleslaw and veggie sticks.
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