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Recipe for Thai Chicken Wrap

Simple Thai chicken wrap recipe with fresh vegetables paired with mint, basil, and cilantro developed by the California Culinary Centers for school food service and menu planning.

Thai Chicken Wrap

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Yields 50 Servings

This recipe yields 50 Thai chicken wraps: one 8 inch tortilla wrap filled with ¾ cup of Thai chicken and vegetables.

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 fajita strips (U.S. Department of Agriculture [USDA] food item)
  • ½ cup vegetable oil (USDA food item)
  • ¼ cup fresh ready-to-use garlic, minced
  • 2 ounces as purchased (AP) fresh whole ginger
  • 2½ pounds fresh whole green beans
  • 2 cups water
  • 2½ pounds fresh cucumbers
  • 1 pound AP fresh green onions
  • 1 pound AP fresh whole green cabbage
  • 1 pound AP fresh whole carrots
  • 2 bunches AP fresh cilantro
  • 2½ bunches AP fresh basil
  • ½ bunch AP fresh mint
  • 1½ pounds AP fresh limes
  • 1 cup sesame seeds
  • 1 cup chili sauce
  • 50–1.5 ounce, 8 inch, whole grain-rich tortillas (USDA food item)
  • 2 cups water

Directions

To Prepare Thai Chicken Mixture
  1. Thaw fajita chicken strips in refrigerator at 41°F or lower. Critical Control Point (CCP): Thaw chicken strips in refrigerator at 41°F or lower.
  2. Preheat convection oven to 375°F.
  3. Pour chicken into one–18 inch by 26 inch by 6 inch pan. Heat chicken for 30 minutes until internal temperature reaches 165°F. CCP: Heat chicken until internal temperature reaches 165°F or higher.
  4. Place oil in large sauté pan or tilt skillet. Set aside garlic.
  5. Rinse ginger under cool running water, peel and grate ginger to measure ¼ cup.
  6. Heat oil in pan or skillet; sauté garlic and ginger until lightly brown. Add water to pan.
  7. Rinse green beans, cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint under cool running water.
  8. Trim green beans, cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint.
  9. Chop green beans to measure 2 quarts and 3 cups.
  10. Add green beans to pan with water, garlic, and ginger. Let simmer for 20 minutes. Drain.
  11. Add beans to heated chicken and stir for one minute.
  12. Thinly slice cucumbers to measure 1 quart and 2 cups.
  13. Chop green onions to measure 1 quart.
  14. Shred cabbage to measure 1 quart and 3 cups.
  15. Shred carrots to measure 1 quart.
  16. Chop cilantro to measure 1 cup.
  17. Chop basil to measure 1 cup.
  18. Chop mint to measure 1 cup.
  19. Toss together cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint in large bowl.
  20. Cut in half and squeeze limes to measure 1 cup juice.
  21. Combine chicken and bean mixture with vegetables. Add lime juice, sesame seeds, and chili sauce. Mix well.
To Assemble Wrap
  1. Warm tortillas 20 minutes before start of assembly.
  2. Set up production line for assembly of wraps.
  3. Lay tortillas on flat surface to assemble.
  4. Place ¾ cup (one number 8 scoop and one number 16 scoop) of Thai chicken mixture in center of each tortilla.
  5. Wrap tortilla burrito style. Place in refrigerator and serve within 2 hours after removing from refrigerator. CCP: Hold in refrigerator at 41°F or lower.
  6. Serve 1 wrap (¾ cup Thai chicken mixture in one–8 inch tortilla) for each serving.

Nutritional Analysis

  • Calories, in K calories: 172.40
  • Carbohydrates, in grams: 8.03
  • Protein, in grams: 15.34
  • Saturated fat, in grams: 2.21
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.68
  • Sodium, in milligrams: 315.10

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 Thai chicken wraps: one 8 inch tortilla wrap filled with ¾ cup of Thai chicken and vegetables.

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.

  • 20 pounds frozen, fully-cooked, chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 1 cup vegetable oil (USDA food item)
  • ½ cup fresh ready-to-use garlic, minced
  • 4 ounces as purchased (AP) fresh whole ginger
  • 5 pounds fresh whole green beans
  • 1 quart water
  • 5 pounds fresh cucumbers,
  • 2 pounds AP fresh green onions
  • 2 pound AP fresh whole green cabbage
  • 2 pound AP fresh whole carrots
  • 4 bunches AP fresh cilantro
  • 5 bunches AP fresh basil
  • 1 bunch AP fresh mint
  • 3 pounds AP fresh limes
  • 2 cups sesame seeds
  • 2 cups chili sauce
  • 100–1.5 ounce, 8 inch, whole grain-rich tortillas (USDA food item)
  • 1 quart water

Directions

To Prepare Thai Chicken Mixture
  1. Thaw fajita chicken strips in refrigerator at 41°F or lower. Critical Control Point (CCP): Thaw chicken strips in refrigerator at 41°F or lower.
  2. Preheat convection oven to 375°F.
  3. Pour chicken evenly into two–18 inch by 26 inch by 6 inch pans. Heat chicken for 30 minutes until internal temperature reaches 165°F. CCP: Heat chicken until internal temperature reaches 165°F or higher.
  4. Place oil in large sauté pan or tilt skillet. Set aside garlic.
  5. Rinse ginger under cool running water, peel and grate ginger to measure ½ cup.
  6. Heat oil in pan or skillet; sauté garlic and ginger until lightly brown. Add water to pan.
  7. Rinse green beans, cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint under cool running water.
  8. Trim green beans, cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint.
  9. Chop green beans to measure 1 gallon,1 quart, and 2 cups.
  10. Add green beans to pan with water, garlic, and ginger. Let simmer for 20 minutes. Drain.
  11. Add beans to heated chicken and stir for one minute.
  12. Thinly slice cucumbers to measure 3 quarts.
  13. Chop green onions to measure 2 quarts.
  14. Shred cabbage to measure 3 quarts and 2 cups.
  15. Shred carrots to measure 2 quarts.
  16. Chop cilantro to measure 2 cups.
  17. Chop basil to measure 2 cups.
  18. Chop mint to measure 2 cups.
  19. Toss together cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint in large bowl.
  20. Cut in half and squeeze limes to measure 2 cups juice.
  21. Combine chicken and bean mixture with vegetables. Add lime juice, sesame seeds, and chili sauce. Mix well.
To Assemble Wrap
  1. Warm tortillas 20 minutes before start of assembly.
  2. Set up production line for assembly of wraps.
  3. Lay tortillas on flat surface to assemble.
  4. Place ¾ cup (one number 8 scoop and one number 16 scoop) of Thai chicken mixture in center of each tortilla.
  5. Wrap tortilla burrito style. Place in refrigerator and serve within 2 hours after removing from refrigerator. CCP: Hold in refrigerator at 41°F or lower.
  6. Serve 1 wrap (¾ cup Thai chicken mixture in one–8 inch tortilla) for each serving.

Nutritional Analysis

  • Calories, in K calories: 172.40
  • Carbohydrates, in grams: 8.03
  • Protein, in grams: 15.34
  • Saturated fat, in grams: 2.21
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.68
  • Sodium, in milligrams: 315.10

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 50 or yield 100 Thai chicken wraps (¾ cup Thai chicken mixture in one–8 inch tortilla)

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
  • 1.75 ounce equivalents whole grain-rich
  • ½ cup vegetables (½ cup other 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 fajita strips
  • Vegetable oil
  • 1.5 ounce, 8 inch, whole grain-rich tortillas

Recipe Roots (Flavor Profile)

  • California fresh
  • Southeast Asia

Preparation Time

  • Preparation: 40 minutes for 50 servings or 1 hour for 100 servings
  • Cook: 30 minutes for both 50 servings or 100 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken strips in refrigerator at 41°F or lower.
  • CCP: Heat chicken until internal temperature reaches 165°F or higher.
  • CCP: Hold wraps in refrigerator at 41°F or lower

Kid Rating

Three-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

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