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Recipe for Curried Chicken Quinoa Salad Wrap

Curried chicken quinoa salad wrap recipe with Indian curry spices and dried cranberries developed by the California Culinary Centers for school food service and menu planning.

Curried Chicken Quinoa Salad 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 55 Servings

This recipe yields 55 curried chicken quinoa salad wraps: one–10 inch tortilla wrap filled with 1 cup of curried chicken quinoa mixture and ½ cup romaine lettuce.

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.

  • 5 pounds frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 3 pounds or 2 quarts dry quinoa
  • 1 gallon water
  • 1 pound and 8 ounces or 1 quart and 1⅝ cups fresh green onions
  • 2 pounds and 12 ounces or 1 gallon, 2 quarts, and ⅜ cup fresh ready-to-use celery, diced
  • 2 pounds or 1 quart and 3 cups dried cranberries (USDA food item)
  • 6 pounds or 3 quarts plain low-fat yogurt
  • 1¼ cups curry powder
  • 1 cup honey
  • 1 cup dijon mustard
  • ¼ cup kosher salt
  • 55–2 ounce, 10 inch, whole grain-rich tortillas (USDA food item)
  • 2 pounds and 4 ounces or 1 gallon and 3 quarts ready-to-use romaine lettuce, chopped

Directions

To Prepare in Advance
  1. Thaw chicken one to two days in advanced in refrigerator. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
To Prepare Quinoa Salad
  1. Rinse quinoa under running water using fine basket colander.
  2. Bring water to boil in a large pot. Add quinoa.
  3. Reduce heat to low. Cover with lid. Simmer for 15 minutes or until all liquid is absorbed.
  4. Spread cooked quinoa on two parchment lined 18 inch by 26 inch by 2 inch sheet pans.
  5. Allow quinoa to dry about 5 to 10 minutes.
  6. Combine yogurt, curry powder, dijon mustard, and honey in a large mixing bowl.
  7. Rinse green onions under cool running water. Trim and chop green onions.
  8. Add green onions, celery, and cranberries to yogurt mixture.
  9. Add diced chicken to the mixture.
  10. Add quinoa to mixture. Cover and chill overnight in refrigerator. CCP: Hold in refrigerator at 41°F or lower.
To Assemble Wrap
  1. Place tortillas on flat surface.
  2. Place 1 cup quinoa mixture across center of each tortilla in brick shape. Allow room on the edges to fold tortilla.
  3. Add ½ cup chopped romaine lettuce on top of quinoa mixture.
  4. Wrap tortilla burrito-style.
  5. Serve same day, one burrito for each serving. Hold in refrigerator until service. CCP: Hold in refrigerator at 41°F or lower.

Nutritional Analysis

  • Calories, in K calories: 468
  • Carbohydrates, in grams: 74.50
  • Protein, in grams: 28
  • Saturated fat, in grams: 3
  • Trans fat, in grams: 0
  • Total fat, in grams: 8
  • Sodium, in milligrams: 795

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 110 Servings

This recipe yields 110 curried chicken quinoa salad wraps: one–10 inch tortilla wrap filled with 1 cup of curried chicken quinoa mixture and ½ cup romaine lettuce.

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.

  • 10 pounds frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 6 pounds or 4 quarts dry quinoa
  • 2 gallons water
  • 3 pounds or 2 quarts and 3¼ cups fresh green onions
  • 5 pounds and 8 ounces or 3 gallons and ¾ cup fresh ready-to-use celery, diced
  • 4 pounds or 3 quarts and 2 cups dried cranberries (USDA food item)
  • 12 pounds or 1 gallon and 2 quarts plain low-fat yogurt
  • 2½ cups curry powder
  • 2 cups honey
  • 2 cups dijon mustard
  • ½ cup kosher salt
  • 110–2 ounce, 10 inch, whole grain-rich tortillas (USDA food item)
  • 4 pounds and 8 ounces or 3 gallons and 2 quarts ready-to-use romaine lettuce, chopped

Directions

To Prepare in Advance
  1. Thaw chicken one to two days in advanced in refrigerator. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
To Prepare Quinoa Salad
  1. Rinse quinoa under running water using fine basket colander.
  2. Bring water to boil in a large pot. Add quinoa.
  3. Reduce heat to low. Cover with lid. Simmer for 15 minutes or until all liquid is absorbed.
  4. Spread cooked quinoa on four parchment lined 18 inch by 26 inch by 2 inch sheet pans.
  5. Allow quinoa to dry about 5 to 10 minutes.
  6. Combine yogurt, curry powder, dijon mustard, and honey in a large mixing bowl.
  7. Rinse green onions under cool running water. Trim and chop green onions.
  8. Add green onions, celery, and cranberries to yogurt mixture.
  9. Add diced chicken to the mixture.
  10. Add quinoa to mixture. Cover and chill overnight in refrigerator. CCP: Hold in refrigerator at 41°F or lower.
To Assemble Wrap
  1. Place tortillas on flat surface.
  2. Place 1 cup quinoa mixture across center of each tortilla in brick shape. Allow room on the edges to fold tortilla.
  3. Add ½ cup chopped romaine lettuce on top of quinoa mixture.
  4. Wrap tortilla burrito-style.
  5. Serve same day, one burrito for each serving. Hold in refrigerator until service. CCP: Hold in refrigerator at 41°F or lower.

Nutritional Analysis

  • Calories, in K calories: 468
  • Carbohydrates, in grams: 74.50
  • Protein, in grams: 28
  • Saturated fat, in grams: 3
  • Trans fat, in grams: 0
  • Total fat, in grams: 8
  • Sodium, in milligrams: 795

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
  • Salad recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 55 or yield 110–12 ounce curried chicken quinoa salad wraps

Contribution to Meal Pattern

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

  • 1.75 ounce equivalents meat/meat alternative
  • 2.75 ounce equivalents whole grain-rich
  • ¼ cup fruit
  • ¼ cup vegetables (¼ cup dark green vegetables)

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, diced
  • Dried cranberries
  • 2 ounce, 10 inch, whole grain-rich tortillas

Recipe Roots (Flavor Profile)

  • California fresh
  • American classic
  • Indian

Preparation Time

  • Preparation to serve time: 2 hours for 55 servings or 2½ hours for 110 servings.

Critical Control Point (CCP)

  • CCP: Thaw chicken strips in refrigerator at 41°F or lower.
  • CCP: Hold quinoa mixture in refrigerator at 41°F or lower.
  • CCP: Hold wraps in refrigerator at 41°F or lower.

Kid Rating

Five-fork kid rating.

Culinary Center

Irvine Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, June 28, 2019
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