Bok Choy Wrappers USDA Recipe for Child Care Centers

Dark Green and Orange Vegetables
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.
Two wraps provide 1 oz equivalent meat, ¾ cup vegetable, ⅛ cup fruit, and 1½ oz equivalent grains.
One wrap provides ½ oz equivalent meat, ³⁄8 cup vegetable, and ¾ oz equivalent grains.
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  • Boil water.
  • Place 2 lb 8 oz brown rice in each steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 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 25 servings, use 1 pan.
    For 50 servings, use 2 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.


Nutrition Facts
Bok Choy Wrappers USDA Recipe for Child Care Centers
Amount Per Serving 2 wraps
Calories 376.1 Calories from Fat 100
% Daily Value*
Total Fat 11.15g17%
Saturated Fat 2.32g15%
Cholesterol 22.64mg8%
Sodium 376.84mg16%
Total Carbohydrate 56.18g19%
Dietary Fiber 5.22g22%
Protein 12.83g26%
Vitamin A 4449.94IU89%
Vitamin C 27.55mg33%
Calcium 71mg7%
Iron 2.2mg12%
*Marketing Guide
25 Servings:
Bok choy: 2¾ lb
Romaine lettuce: 4 lb
50 Servings:
Bok choy: 4½ lb
Romaine lettuce: 8 lb


*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.
Yield / Volume
25 Servings:
About 13 lb (filling) about 2 lb 8 oz (Romaine lettuce)
About 1 gallon 3 quarts (filling) about 1½ quarts (Romaine lettuce) 50 wrap
50 Servings:
About 27 lb (filling) about 5 lb (Romaine lettuce)
About 3 gallons 1½ quarts (filling) about 3 quarts (Romaine lettuce) 100 wrap