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Bok Choy Wrappers USDA Recipe for Schools

This dish offers a sweet mixture of brown rice, juicy pineapple, tasty chicken, and bok choy, tossed with sweet and sour sauce and wrapped in a fresh, crisp romaine lettuce leaf.
NSLP/SBP CREDITING INFORMATION
Two wraps provide 1 oz equivalent meat, ¾ cup dark green vegetable, ⅛ cup fruit, and 1½ oz equivalent grains.
One wrap provides ½ oz equivalent meat, ³⁄8 cup dark green vegetable, and ¾ oz equivalent grains.
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Sandwich/Wrap
Program Meal Component: Grains, Meats, Vegetables, Fruits
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Fall, Winter
50 Servings
Calories: 376.1

Ingredients

50 Servings

    Weight

    • - - Water
    • 5 lb Brown rice, long-grain, regular, dry
    • 3 lb 6 oz *Fresh bok choy, sliced ¼"
    • 6 lb 10 oz Canned pineapple tidbits, in 100% juice
    • 6 lb 2 oz Frozen, cooked chicken strips, thawed
    • - - Sweet and sour sauce
    • - - Low-sodium soy sauce
    • 5 lb *Fresh romaine lettuce, outer leaves, rinsed, dry

    Measure

    • 1 gal 2 qt Water
    • 3 qt ½ cup Brown rice, long-grain, regular, dry
    • 1 gal *Fresh bok choy, sliced ¼"
    • 3 qt (1 No. 10 can) Canned pineapple tidbits, in 100% juice
    • 1 gal 2 qt Frozen, cooked chicken strips, thawed
    • 1 qt 2 cups Sweet and sour sauce
    • 2 Tbsp Low-sodium soy sauce
    • 100 leaves *Fresh romaine lettuce, outer leaves, rinsed, dry

    100 Servings

      Weight

      • - - Water
      • 10 lb Brown rice, long-grain, regular, dry
      • 6 lb 12 oz *Fresh bok choy, sliced ¼"
      • 13 lb 4 oz Canned pineapple tidbits, in 100% juice
      • 12 lb 4 oz Frozen, cooked chicken strips, thawed
      • - - Sweet and sour sauce
      • - - Low-sodium soy sauce
      • 10 lb *Fresh romaine lettuce, outer leaves, rinsed, dry

      Measure

      • 3 gal Water
      • 1 gal 2¼ qt Brown rice, long-grain, regular, dry
      • 2 gal *Fresh bok choy, sliced ¼"
      • 1 gal 2 qt (2 No. 10 cans) Canned pineapple tidbits, in 100% juice
      • 3 gal Frozen, cooked chicken strips, thawed
      • 3 qt Sweet and sour sauce
      • ¼ cup Low-sodium soy sauce
      • 200 leaves *Fresh romaine lettuce, outer leaves, rinsed, dry

      -

      50 Servings

        Weight

        • - - Water
        • 5 lb Brown rice, long-grain, regular, dry
        • 3 lb 6 oz *Fresh bok choy, sliced ¼"
        • 6 lb 10 oz Canned pineapple tidbits, in 100% juice
        • 6 lb 2 oz Frozen, cooked chicken strips, thawed
        • - - Sweet and sour sauce
        • - - Low-sodium soy sauce
        • 5 lb *Fresh romaine lettuce, outer leaves, rinsed, dry

        Measure

        • 1 gal 2 qt Water
        • 3 qt ½ cup Brown rice, long-grain, regular, dry
        • 1 gal *Fresh bok choy, sliced ¼"
        • 3 qt (1 No. 10 can) Canned pineapple tidbits, in 100% juice
        • 1 gal 2 qt Frozen, cooked chicken strips, thawed
        • 1 qt 2 cups Sweet and sour sauce
        • 2 Tbsp Low-sodium soy sauce
        • 100 leaves *Fresh romaine lettuce, outer leaves, rinsed, dry

        100 Servings

          Weight

          • - - Water
          • 10 lb Brown rice, long-grain, regular, dry
          • 6 lb 12 oz *Fresh bok choy, sliced ¼"
          • 13 lb 4 oz Canned pineapple tidbits, in 100% juice
          • 12 lb 4 oz Frozen, cooked chicken strips, thawed
          • - - Sweet and sour sauce
          • - - Low-sodium soy sauce
          • 10 lb *Fresh romaine lettuce, outer leaves, rinsed, dry

          Measure

          • 3 gal Water
          • 1 gal 2¼ qt Brown rice, long-grain, regular, dry
          • 2 gal *Fresh bok choy, sliced ¼"
          • 1 gal 2 qt (2 No. 10 cans) Canned pineapple tidbits, in 100% juice
          • 3 gal Frozen, cooked chicken strips, thawed
          • 3 qt Sweet and sour sauce
          • ¼ cup Low-sodium soy sauce
          • 200 leaves *Fresh romaine lettuce, outer leaves, rinsed, dry

          Instructions

          • Boil water.
          • Place 2 lb 8 oz brown rice in each steam table pan (12” x 20” x 2½”).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Pour water (3 qt per steam table pan) over brown rice. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 40 minutes
            Convection oven: 325 °F for 40 minutes
          • Remove from oven and let stand covered for 5 minutes.
          • Combine brown rice, bok choy, pineapple, chicken, sweet and sour sauce, and soy sauce. Pour into steam table pans (12” x 20” x 2½”).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Bake:
            Conventional oven: 350 °F for 30 minutes
            Convection oven: 350 °F for 20 minutes
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Top each romaine lettuce leaf with a 6 fl oz spoodle (¾ cup) of filling. Optional: garnish with diced red peppers. Fold sides of lettuce in toward center; roll up like burrito. Place seam side down. Serve immediately.
          • Serve 2 wraps.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
          Students can assemble their own lettuce wraps. Portion 1½ cups filling alongside 2 romaine lettuce leaves.
          May also serve over a bed of romaine lettuce.
          Extra lettuce leaves can be used for making salads.

          Nutrition

          Serving: 2wraps | Calories: 376.1 | Total Carbohydrate: 56.18g | Protein: 12.83g | Total Fat: 11.15g | Saturated Fat: 2.32g | Cholesterol: 22.64mg | Sodium: 376.84mg | Dietary Fiber: 5.22g | Vitamin A: 4449.94IU | Vitamin C: 27.55mg | Calcium: 71mg | Iron: 2.2mg