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Recipe for Chicken Veggie Wrap

Whole grain-rich, chicken and veggie wrap recipe with low-fat cheese developed by the California Culinary Centers for school food service menu planning.

chicken veggie wrap

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Yields 48 Servings

This recipe yields 48–10 ounce chicken veggie 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.

  • 8 pounds and 4 ounces frozen, fully-cooked chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 13 pounds as purchased or about 16 medium fresh whole tomatoes
  • 6 pounds or 48–2 ounces,10 inch, whole grain-rich tortillas (USDA food item)
  • 1 pound and 8 ounces or 48–0.5 ounce reduced fat yellow cheddar cheese, slices (USDA food item)
  • 3 gallons ready to use romaine lettuce chopped

Directions

To Prepare in Advance
  1. Thaw chicken strips overnight in refrigerator. Critical Control Point (CCP): Thaw chicken strips in refrigerator at 41°F or lower.
  2. Chop tomatoes to measure 1 gallon and 2 quarts.
To Prepare Veggie Wrap
  1. Lay out tortillas on flat surface.
  2. Portion approximately 2.75 ounces, ½ cup, or one number 8 scoop of chicken strips on tortilla.
  3. Add 1 slice or ½ ounce of cheese.
  4. Add 1 cup or one number 4 scoop of chopped lettuce to each tortilla.
  5. Top with ½ cup or one number 8 scoop of chopped tomatoes.
To Wrap a Tortilla
  1. With sides folded in, use thumbs to bring up the bottom of the tortilla.
  2. Tuck in the ends while bringing up the bottom flap.
  3. Bring up the bottom of the tortilla and pull it tightly.
  4. Roll the bottom of the tortilla tightly.
  5. From here on out you'll be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
  6. Press and crease the end of the tortilla as you finish rolling it up.
To Prepare for Service
  1. Cover and refrigerate chicken veggie wrap until use. Note: For best quality, use within 24 hours. CCP: Hold chicken veggie wrap in refrigerator at 41°F or lower until service.
  2. Portion 1 chicken veggie wrap for each serving.

Nutritional Analysis

  • Calories, in K calories: 315
    Carbohydrates, in grams: 34
    Protein, in grams: 25
    Saturated fat, in grams: 5
    Trans fat, in grams: 0
    Total fat, in grams: 10
    Sodium, in milligrams: 888

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 96 Servings

This recipe yields 96–10 ounce chicken veggie 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.

  • 16 pounds and 8 ounces frozen, fully-cooked chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 26 pounds as purchased or about 32 medium fresh whole tomatoes
  • 12 pounds or 96–2 ounces,10 inch, whole grain-rich tortillas (USDA food item)
  • 3 pounds or 96–0.5 ounce reduced fat yellow cheddar cheese, slices (USDA food item)
  • 6 gallons ready to use romaine lettuce chopped

Directions

To Prepare in Advance
  1. Thaw chicken strips overnight in refrigerator. Critical Control Point (CCP): Thaw chicken strips in refrigerator at 41°F or lower.
  2. Chop tomatoes to measure 3 gallons.
To Prepare Veggie Wrap
  1. Lay out tortillas on flat surface.
  2. Portion approximately 2.75 ounces, ½ cup, or one number 8 scoop of chicken strips on tortilla.
  3. Add 1 slice or ½ ounce of cheese.
  4. Add 1 cup or one number 4 scoop of chopped lettuce to each tortilla.
  5. Top with ½ cup or one number 8 scoop of chopped tomatoes.
To Wrap a Tortilla
  1. With sides folded in, use thumbs to bring up the bottom of the tortilla.
  2. Tuck in the ends while bringing up the bottom flap.
  3. Bring up the bottom of the tortilla and pull it tightly.
  4. Roll the bottom of the tortilla tightly.
  5. From here on out you'll be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
  6. Press and crease the end of the tortilla as you finish rolling it up.
To Prepare for Service
  1. Cover and refrigerate chicken veggie wrap until use. Note: For best quality, use within 24 hours. CCP: Hold chicken veggie wrap in refrigerator at 41°F or lower until service.
  2. Portion 1 chicken veggie wrap for each serving.

Nutritional Analysis

  • Calories, in K calories: 315
    Carbohydrates, in grams: 34
    Protein, in grams: 25
    Saturated fat, in grams: 5
    Trans fat, in grams: 0
    Total fat, in grams: 10
    Sodium, in milligrams: 888

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

Serving Suggestion

  • Yield 48 or yield 96–10 ounce chicken veggie wraps.

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
  • 1 cup vegetables (½ cup dark green, ½ cup red orange)

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 chicken fajita strips
  • 2 ounce, 10 inch whole grain-rich tortillas
  • 0.5 ounce reduced fat, yellow cheddar cheese slices

Recipe Roots (Flavor Profile)

  • American classic
  • California fresh

Preparation Time

  • Preparation to serve: 1 hour for 48 servings or 2 hours for 96 servings

Critical Control Point (CCP)

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

Kid Rating

Five-fork kid rating.

Culinary Center

Irvine Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, May 15, 2023
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    Whole grain-rich, chicken and veggie wrap recipe with low-fat cheese developed by the California Culinary Centers for school food service menu planning.
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