Skip to main content
California Department of Education Logo

Recipe for Buffalo Chicken Wrap

American classic spicy buffalo chicken wrapped with coleslaw in a whole grain-rich tortilla developed by the California Culinary Centers for school food service menu planning.

Buffalo Chicken Wrap

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 50–7½ ounce wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 6 pounds and 4 ounces frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 1 quart apple cider vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons ready-to-use minced garlic
  • 2 teaspoons ground black pepper
  • 2 tablespoon ginger, ground
  • ⅜ cup cayenne pepper
  • 1 tablespoon table salt
  • ½ cup vegetable oil (USDA food item)
  • 5 pounds and 8 ounces fresh ready-to-use coleslaw mix
  • 1 quart ranch buttermilk dressing
  • 50–10 inch (2 ounces) whole grain-rich tortillas (USDA food item)

Directions

  1. Thaw chicken in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare Buffalo Sauce
  1. Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.
  2. Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor. CCP: Hold chicken in refrigerator at 41°F or lower.
To Prepare Wraps
  1. Place tortillas in warmer to soften.
  2. Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.
  3. Portion ⅜ cup or one number 10 scoop chicken, a 2 ounce serving, onto each tortilla.
  4. Top chicken with ½ cup or one number 8 scoop coleslaw mix.
  5. Tuck in sides of tortilla and roll up from bottom, snack-wrap style.
  6. Wrap in foil paper or deli paper. Secure with sticker, if needed. CCP: Hold in refrigerator at 41°F or lower for service.
  7.  Serve one wrap for each serving.

Nutritional Analysis

  • Calories, in K calories: 425.00
  • Carbohydrates, in grams: 33
  • Protein, in grams: 22
  • Saturated fat, in grams: 4
  • Trans fat, in grams: 0
  • Total fat, in grams: 23
  • Sodium, in milligrams: 514

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–7½ ounce wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 12 pounds and 8 ounces frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 2 quarts apple cider vinegar
  • ⅜ cup lime juice
  • ⅜ cup ready-to-use minced garlic
  • ¼ cup ground black pepper
  • ¼ cup ginger, ground
  • ¾ cup cayenne pepper
  • 2 tablespoons table salt
  • 1 cup vegetable oil (USDA food item)
  • 11 pounds fresh ready-to-use coleslaw mix
  • 2 quarts ranch buttermilk dressing
  • 100–10 inch (2 ounces) whole grain-rich tortillas (USDA food item)

Directions

  1. Thaw chicken in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare Buffalo Sauce
  1. Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.
  2. Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor. CCP: Hold chicken in refrigerator at 41°F or lower.
To Prepare Wraps
  1. Place tortillas in warmer to soften.
  2. Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.
  3. Portion ⅜ cup or one number 10 scoop chicken, a 2 ounce serving, onto each tortilla.
  4. Top chicken with ½ cup or one number 8 scoop coleslaw mix.
  5. Tuck in sides of tortilla and roll up from bottom, snack-wrap style.
  6. Wrap in foil paper or deli paper. Secure with sticker, if needed. CCP: Hold in refrigerator at 41°F or lower for service.
  7.  Serve one wrap for each serving.

Nutritional Analysis

  • Calories, in K calories: 425
  • Carbohydrates, in grams: 33
  • Protein, in grams: 22
  • Saturated fat, in grams: 4
  • Trans fat, in grams: 0
  • Total fat, in grams: 23
  • Sodium, in milligrams: 514

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Sandwich recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 50 or yield 100 wraps: one wrap is 7½ ounces.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ⅝ cup vegetable (⅝ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen fully-cooked diced chicken
  • Vegetable oil
  • Whole grain-rich 10 inch tortillas, 2 ounces each

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation to serve time: 40 minutes for 50 servings and 1 hour for 100 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken in refrigerator at 41°F or lower.
  • CCP: Hold wrap in refrigerator at 41°F or lower for service.

Kid Rating

Five-fork kid rating.

Culinary Center

Monterey Peninsula Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, June 12, 2023
Related Content
Recently Posted in Nutrition
  • Webinar-Expanded Geographic Preference (added 10-Jun-2024)
    This web page provides registration information on the webinar titled Partners Webinar on the Expanded Geographic Preference Option in the Final Rule, provided by the USDA’s Farm to School Team.
  • South American Meat Inc. Recalls Frozen Raw Beef (added 06-Jun-2024)
    South American Meat Inc., recalled approximately 20,111 pounds of various eligible frozen raw beef products that were not presented to the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service for import reinspection.
  • Farm to Summer Celebration Week 2024- Reminder (added 04-Jun-2024)
    The F2Summer Celebration Week is a recognition program for summer meal program operators that complete three elements: 1) Taste, 2) Teach, and 3) Connect during the designated week of June 17–21, 2024.
  • Summer EBT 2024 Plan of Operations and Timeline (added 04-Jun-2024)
    Summer Electronic Benefit Transfer (S-EBT) 2024 Plan of Operations and Management has officially been approved by the U.S. Department of Agriculture Food and Nutrition Service and the customer service helpline for households has been released.
  • April 23, 2024 Tuesday at 2 Town Hall Resources (added 03-Jun-2024)
    The California Department of Education (CDE) Nutrition Services Division hosted the monthly Tuesday @ 2 School Nutrition Town Hall webinar April 23, 2024.