Yield: 40 8-ounce servings

11 lb. chicken, IQF, pulled
2 lb. ready-to-use sweet chili sauce
15 oz. jarred Thai spice
1 lb., 14 oz. Bibb lettuce, washed, cleaned, leaves separated
2 lb. ready-to-use sweet chili sauce, portioned into 2-oz. microwaveable cups
2 lb., 12 oz. bean sprouts, fresh
1 lb. cilantro, rough chop

A day prior to serving, in small batches toss 16 oz. of cooked chicken with  1 oz. Thai spice and 1.5 oz. sweet chili sauce. Divide chicken into 2 equal amounts and place each amount into an 8-oz. microwaveable container with lid. Place Bibb lettuce leaves in self-sealing bag with a paper towel to keep fresh.

To serve, heat chicken in 1,200-watt microwave oven until thoroughly heated and internal temperature of 165°F has been reached. Place 2 oz. of heated Thai-spiced chicken in each of the 4 Bibb lettuce leaves. Arrange wraps on a plate and garnish each plate with 2 oz. bean sprouts, ½ oz. rough-chopped cilantro and 2 oz. sweet chili sauce in ramekin.