Roasted Fish Crispy Slaw Wrap USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
A combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, all contained in a whole-wheat tortilla, with fresh avocado.
CACFP CREDITING INFORMATION
1 wrap (two halves) provides: 2¾ oz equivalent meat, 1⅜ cup vegetable, and 1½ oz equivalent grains.
½ wrap (one half) provides: 1¼ oz equivalent meat, ⅝ cup vegetable, and ¾ oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 1 lb 9 oz *Fresh red cabbage, shredded
    • 1 lb 9 oz *Fresh white cabbage, shredded
    • 1 lb 9 oz *Fresh carrots, shredded
    • 12 oz *Fresh bok choy, julienne sliced
    • - - Fresh cilantro, chopped
    • - - Light Balsamic vinaigrette dressing
    • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
    • - - Extra virgin olive oil
    • - - Salt-free chili-lime seasoning blend
    • 13 oz Fresh romaine lettuce, julienne sliced
    • - - Whole-grain tortillas, 8” (1.7 oz each)
    • 7½ oz *Fresh avocados, sliced ¼”
    • 5 oz *Fresh limes, cut into quarters

    Measure

    • 2 qt ½ cup *Fresh red cabbage, shredded
    • 1 qt 2½ cups *Fresh white cabbage, shredded
    • 1 qt 1 cup *Fresh carrots, shredded
    • 2½ cups *Fresh bok choy, julienne sliced
    • ½ cup Fresh cilantro, chopped
    • 2⅓ cups Light Balsamic vinaigrette dressing
    • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
    • ¼ cup Extra virgin olive oil
    • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
    • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
    • 25 - Whole-grain tortillas, 8” (1.7 oz each)
    • 25 slices *Fresh avocados, sliced ¼”
    • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

    50 Servings

      Weight

      • 3 lb 2 oz *Fresh red cabbage, shredded
      • 3 lb 2 oz *Fresh white cabbage, shredded
      • 3 lb 2 oz *Fresh carrots, shredded
      • 1 lb 8 oz *Fresh bok choy, julienne sliced
      • - - Fresh cilantro, chopped
      • - - Light Balsamic vinaigrette dressing
      • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
      • - - Extra virgin olive oil
      • 2 oz Salt-free chili-lime seasoning blend
      • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
      • - - Whole-grain tortillas, 8” (1.7 oz each)
      • 15 oz *Fresh avocados, sliced ¼”
      • 10 oz *Fresh limes, cut into quarters

      Measure

      • 1 gal 1 cup *Fresh red cabbage, shredded
      • 3 qt 1 cup *Fresh white cabbage, shredded
      • 2 qt 2 cups *Fresh carrots, shredded
      • 1 qt 1 cup *Fresh bok choy, julienne sliced
      • 1 cup Fresh cilantro, chopped
      • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
      • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
      • ½ cup Extra virgin olive oil
      • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
      • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
      • 50 - Whole-grain tortillas, 8” (1.7 oz each)
      • 50 slices *Fresh avocados, sliced ¼”
      • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

      Quantity
       

      25 Servings

        Weight

        • 1 lb 9 oz *Fresh red cabbage, shredded
        • 1 lb 9 oz *Fresh white cabbage, shredded
        • 1 lb 9 oz *Fresh carrots, shredded
        • 12 oz *Fresh bok choy, julienne sliced
        • - - Fresh cilantro, chopped
        • - - Light Balsamic vinaigrette dressing
        • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
        • - - Extra virgin olive oil
        • - - Salt-free chili-lime seasoning blend
        • 13 oz Fresh romaine lettuce, julienne sliced
        • - - Whole-grain tortillas, 8” (1.7 oz each)
        • 7½ oz *Fresh avocados, sliced ¼”
        • 5 oz *Fresh limes, cut into quarters

        Measure

        • 2 qt ½ cup *Fresh red cabbage, shredded
        • 1 qt 2½ cups *Fresh white cabbage, shredded
        • 1 qt 1 cup *Fresh carrots, shredded
        • 2½ cups *Fresh bok choy, julienne sliced
        • ½ cup Fresh cilantro, chopped
        • 2⅓ cups Light Balsamic vinaigrette dressing
        • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
        • ¼ cup Extra virgin olive oil
        • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
        • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
        • 25 - Whole-grain tortillas, 8” (1.7 oz each)
        • 25 slices *Fresh avocados, sliced ¼”
        • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

        50 Servings

          Weight

          • 3 lb 2 oz *Fresh red cabbage, shredded
          • 3 lb 2 oz *Fresh white cabbage, shredded
          • 3 lb 2 oz *Fresh carrots, shredded
          • 1 lb 8 oz *Fresh bok choy, julienne sliced
          • - - Fresh cilantro, chopped
          • - - Light Balsamic vinaigrette dressing
          • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
          • - - Extra virgin olive oil
          • 2 oz Salt-free chili-lime seasoning blend
          • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
          • - - Whole-grain tortillas, 8” (1.7 oz each)
          • 15 oz *Fresh avocados, sliced ¼”
          • 10 oz *Fresh limes, cut into quarters

          Measure

          • 1 gal 1 cup *Fresh red cabbage, shredded
          • 3 qt 1 cup *Fresh white cabbage, shredded
          • 2 qt 2 cups *Fresh carrots, shredded
          • 1 qt 1 cup *Fresh bok choy, julienne sliced
          • 1 cup Fresh cilantro, chopped
          • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
          • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
          • ½ cup Extra virgin olive oil
          • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
          • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
          • 50 - Whole-grain tortillas, 8” (1.7 oz each)
          • 50 slices *Fresh avocados, sliced ¼”
          • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

          Ingredients
           

          25 Servings

            Weight

            • 1 lb 9 oz *Fresh red cabbage, shredded
            • 1 lb 9 oz *Fresh white cabbage, shredded
            • 1 lb 9 oz *Fresh carrots, shredded
            • 12 oz *Fresh bok choy, julienne sliced
            • - - Fresh cilantro, chopped
            • - - Light Balsamic vinaigrette dressing
            • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
            • - - Extra virgin olive oil
            • - - Salt-free chili-lime seasoning blend
            • 13 oz Fresh romaine lettuce, julienne sliced
            • - - Whole-grain tortillas, 8” (1.7 oz each)
            • 7½ oz *Fresh avocados, sliced ¼”
            • 5 oz *Fresh limes, cut into quarters

            Measure

            • 2 qt ½ cup *Fresh red cabbage, shredded
            • 1 qt 2½ cups *Fresh white cabbage, shredded
            • 1 qt 1 cup *Fresh carrots, shredded
            • 2½ cups *Fresh bok choy, julienne sliced
            • ½ cup Fresh cilantro, chopped
            • 2⅓ cups Light Balsamic vinaigrette dressing
            • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
            • ¼ cup Extra virgin olive oil
            • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
            • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
            • 25 - Whole-grain tortillas, 8” (1.7 oz each)
            • 25 slices *Fresh avocados, sliced ¼”
            • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

            50 Servings

              Weight

              • 3 lb 2 oz *Fresh red cabbage, shredded
              • 3 lb 2 oz *Fresh white cabbage, shredded
              • 3 lb 2 oz *Fresh carrots, shredded
              • 1 lb 8 oz *Fresh bok choy, julienne sliced
              • - - Fresh cilantro, chopped
              • - - Light Balsamic vinaigrette dressing
              • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
              • - - Extra virgin olive oil
              • 2 oz Salt-free chili-lime seasoning blend
              • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
              • - - Whole-grain tortillas, 8” (1.7 oz each)
              • 15 oz *Fresh avocados, sliced ¼”
              • 10 oz *Fresh limes, cut into quarters

              Measure

              • 1 gal 1 cup *Fresh red cabbage, shredded
              • 3 qt 1 cup *Fresh white cabbage, shredded
              • 2 qt 2 cups *Fresh carrots, shredded
              • 1 qt 1 cup *Fresh bok choy, julienne sliced
              • 1 cup Fresh cilantro, chopped
              • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
              • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
              • ½ cup Extra virgin olive oil
              • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
              • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
              • 50 - Whole-grain tortillas, 8” (1.7 oz each)
              • 50 slices *Fresh avocados, sliced ¼”
              • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

              Quantity
               

              25 Servings

                Weight

                • 1 lb 9 oz *Fresh red cabbage, shredded
                • 1 lb 9 oz *Fresh white cabbage, shredded
                • 1 lb 9 oz *Fresh carrots, shredded
                • 12 oz *Fresh bok choy, julienne sliced
                • - - Fresh cilantro, chopped
                • - - Light Balsamic vinaigrette dressing
                • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                • - - Extra virgin olive oil
                • - - Salt-free chili-lime seasoning blend
                • 13 oz Fresh romaine lettuce, julienne sliced
                • - - Whole-grain tortillas, 8” (1.7 oz each)
                • 7½ oz *Fresh avocados, sliced ¼”
                • 5 oz *Fresh limes, cut into quarters

                Measure

                • 2 qt ½ cup *Fresh red cabbage, shredded
                • 1 qt 2½ cups *Fresh white cabbage, shredded
                • 1 qt 1 cup *Fresh carrots, shredded
                • 2½ cups *Fresh bok choy, julienne sliced
                • ½ cup Fresh cilantro, chopped
                • 2⅓ cups Light Balsamic vinaigrette dressing
                • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                • ¼ cup Extra virgin olive oil
                • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                • 25 slices *Fresh avocados, sliced ¼”
                • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                50 Servings

                  Weight

                  • 3 lb 2 oz *Fresh red cabbage, shredded
                  • 3 lb 2 oz *Fresh white cabbage, shredded
                  • 3 lb 2 oz *Fresh carrots, shredded
                  • 1 lb 8 oz *Fresh bok choy, julienne sliced
                  • - - Fresh cilantro, chopped
                  • - - Light Balsamic vinaigrette dressing
                  • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                  • - - Extra virgin olive oil
                  • 2 oz Salt-free chili-lime seasoning blend
                  • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                  • - - Whole-grain tortillas, 8” (1.7 oz each)
                  • 15 oz *Fresh avocados, sliced ¼”
                  • 10 oz *Fresh limes, cut into quarters

                  Measure

                  • 1 gal 1 cup *Fresh red cabbage, shredded
                  • 3 qt 1 cup *Fresh white cabbage, shredded
                  • 2 qt 2 cups *Fresh carrots, shredded
                  • 1 qt 1 cup *Fresh bok choy, julienne sliced
                  • 1 cup Fresh cilantro, chopped
                  • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                  • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                  • ½ cup Extra virgin olive oil
                  • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                  • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                  • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                  • 50 slices *Fresh avocados, sliced ¼”
                  • 50 quarters (about 14 limes) *Fresh limes, cut into quarters
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb 9 oz *Fresh red cabbage, shredded
                    • 1 lb 9 oz *Fresh white cabbage, shredded
                    • 1 lb 9 oz *Fresh carrots, shredded
                    • 12 oz *Fresh bok choy, julienne sliced
                    • - - Fresh cilantro, chopped
                    • - - Light Balsamic vinaigrette dressing
                    • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                    • - - Extra virgin olive oil
                    • - - Salt-free chili-lime seasoning blend
                    • 13 oz Fresh romaine lettuce, julienne sliced
                    • - - Whole-grain tortillas, 8” (1.7 oz each)
                    • 7½ oz *Fresh avocados, sliced ¼”
                    • 5 oz *Fresh limes, cut into quarters

                    Measure

                    • 2 qt ½ cup *Fresh red cabbage, shredded
                    • 1 qt 2½ cups *Fresh white cabbage, shredded
                    • 1 qt 1 cup *Fresh carrots, shredded
                    • 2½ cups *Fresh bok choy, julienne sliced
                    • ½ cup Fresh cilantro, chopped
                    • 2⅓ cups Light Balsamic vinaigrette dressing
                    • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                    • ¼ cup Extra virgin olive oil
                    • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                    • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                    • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                    • 25 slices *Fresh avocados, sliced ¼”
                    • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                    50 Servings

                      Weight

                      • 3 lb 2 oz *Fresh red cabbage, shredded
                      • 3 lb 2 oz *Fresh white cabbage, shredded
                      • 3 lb 2 oz *Fresh carrots, shredded
                      • 1 lb 8 oz *Fresh bok choy, julienne sliced
                      • - - Fresh cilantro, chopped
                      • - - Light Balsamic vinaigrette dressing
                      • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                      • - - Extra virgin olive oil
                      • 2 oz Salt-free chili-lime seasoning blend
                      • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                      • - - Whole-grain tortillas, 8” (1.7 oz each)
                      • 15 oz *Fresh avocados, sliced ¼”
                      • 10 oz *Fresh limes, cut into quarters

                      Measure

                      • 1 gal 1 cup *Fresh red cabbage, shredded
                      • 3 qt 1 cup *Fresh white cabbage, shredded
                      • 2 qt 2 cups *Fresh carrots, shredded
                      • 1 qt 1 cup *Fresh bok choy, julienne sliced
                      • 1 cup Fresh cilantro, chopped
                      • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                      • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                      • ½ cup Extra virgin olive oil
                      • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                      • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                      • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                      • 50 slices *Fresh avocados, sliced ¼”
                      • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb 9 oz *Fresh red cabbage, shredded
                        • 1 lb 9 oz *Fresh white cabbage, shredded
                        • 1 lb 9 oz *Fresh carrots, shredded
                        • 12 oz *Fresh bok choy, julienne sliced
                        • - - Fresh cilantro, chopped
                        • - - Light Balsamic vinaigrette dressing
                        • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                        • - - Extra virgin olive oil
                        • - - Salt-free chili-lime seasoning blend
                        • 13 oz Fresh romaine lettuce, julienne sliced
                        • - - Whole-grain tortillas, 8” (1.7 oz each)
                        • 7½ oz *Fresh avocados, sliced ¼”
                        • 5 oz *Fresh limes, cut into quarters

                        Measure

                        • 2 qt ½ cup *Fresh red cabbage, shredded
                        • 1 qt 2½ cups *Fresh white cabbage, shredded
                        • 1 qt 1 cup *Fresh carrots, shredded
                        • 2½ cups *Fresh bok choy, julienne sliced
                        • ½ cup Fresh cilantro, chopped
                        • 2⅓ cups Light Balsamic vinaigrette dressing
                        • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                        • ¼ cup Extra virgin olive oil
                        • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                        • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                        • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                        • 25 slices *Fresh avocados, sliced ¼”
                        • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                        50 Servings

                          Weight

                          • 3 lb 2 oz *Fresh red cabbage, shredded
                          • 3 lb 2 oz *Fresh white cabbage, shredded
                          • 3 lb 2 oz *Fresh carrots, shredded
                          • 1 lb 8 oz *Fresh bok choy, julienne sliced
                          • - - Fresh cilantro, chopped
                          • - - Light Balsamic vinaigrette dressing
                          • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                          • - - Extra virgin olive oil
                          • 2 oz Salt-free chili-lime seasoning blend
                          • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                          • - - Whole-grain tortillas, 8” (1.7 oz each)
                          • 15 oz *Fresh avocados, sliced ¼”
                          • 10 oz *Fresh limes, cut into quarters

                          Measure

                          • 1 gal 1 cup *Fresh red cabbage, shredded
                          • 3 qt 1 cup *Fresh white cabbage, shredded
                          • 2 qt 2 cups *Fresh carrots, shredded
                          • 1 qt 1 cup *Fresh bok choy, julienne sliced
                          • 1 cup Fresh cilantro, chopped
                          • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                          • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                          • ½ cup Extra virgin olive oil
                          • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                          • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                          • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                          • 50 slices *Fresh avocados, sliced ¼”
                          • 50 quarters (about 14 limes) *Fresh limes, cut into quarters
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb 9 oz *Fresh red cabbage, shredded
                            • 1 lb 9 oz *Fresh white cabbage, shredded
                            • 1 lb 9 oz *Fresh carrots, shredded
                            • 12 oz *Fresh bok choy, julienne sliced
                            • - - Fresh cilantro, chopped
                            • - - Light Balsamic vinaigrette dressing
                            • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                            • - - Extra virgin olive oil
                            • - - Salt-free chili-lime seasoning blend
                            • 13 oz Fresh romaine lettuce, julienne sliced
                            • - - Whole-grain tortillas, 8” (1.7 oz each)
                            • 7½ oz *Fresh avocados, sliced ¼”
                            • 5 oz *Fresh limes, cut into quarters

                            Measure

                            • 2 qt ½ cup *Fresh red cabbage, shredded
                            • 1 qt 2½ cups *Fresh white cabbage, shredded
                            • 1 qt 1 cup *Fresh carrots, shredded
                            • 2½ cups *Fresh bok choy, julienne sliced
                            • ½ cup Fresh cilantro, chopped
                            • 2⅓ cups Light Balsamic vinaigrette dressing
                            • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                            • ¼ cup Extra virgin olive oil
                            • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                            • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                            • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                            • 25 slices *Fresh avocados, sliced ¼”
                            • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                            50 Servings

                              Weight

                              • 3 lb 2 oz *Fresh red cabbage, shredded
                              • 3 lb 2 oz *Fresh white cabbage, shredded
                              • 3 lb 2 oz *Fresh carrots, shredded
                              • 1 lb 8 oz *Fresh bok choy, julienne sliced
                              • - - Fresh cilantro, chopped
                              • - - Light Balsamic vinaigrette dressing
                              • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                              • - - Extra virgin olive oil
                              • 2 oz Salt-free chili-lime seasoning blend
                              • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                              • - - Whole-grain tortillas, 8” (1.7 oz each)
                              • 15 oz *Fresh avocados, sliced ¼”
                              • 10 oz *Fresh limes, cut into quarters

                              Measure

                              • 1 gal 1 cup *Fresh red cabbage, shredded
                              • 3 qt 1 cup *Fresh white cabbage, shredded
                              • 2 qt 2 cups *Fresh carrots, shredded
                              • 1 qt 1 cup *Fresh bok choy, julienne sliced
                              • 1 cup Fresh cilantro, chopped
                              • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                              • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                              • ½ cup Extra virgin olive oil
                              • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                              • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                              • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                              • 50 slices *Fresh avocados, sliced ¼”
                              • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb 9 oz *Fresh red cabbage, shredded
                                • 1 lb 9 oz *Fresh white cabbage, shredded
                                • 1 lb 9 oz *Fresh carrots, shredded
                                • 12 oz *Fresh bok choy, julienne sliced
                                • - - Fresh cilantro, chopped
                                • - - Light Balsamic vinaigrette dressing
                                • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                                • - - Extra virgin olive oil
                                • - - Salt-free chili-lime seasoning blend
                                • 13 oz Fresh romaine lettuce, julienne sliced
                                • - - Whole-grain tortillas, 8” (1.7 oz each)
                                • 7½ oz *Fresh avocados, sliced ¼”
                                • 5 oz *Fresh limes, cut into quarters

                                Measure

                                • 2 qt ½ cup *Fresh red cabbage, shredded
                                • 1 qt 2½ cups *Fresh white cabbage, shredded
                                • 1 qt 1 cup *Fresh carrots, shredded
                                • 2½ cups *Fresh bok choy, julienne sliced
                                • ½ cup Fresh cilantro, chopped
                                • 2⅓ cups Light Balsamic vinaigrette dressing
                                • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                • ¼ cup Extra virgin olive oil
                                • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                                • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                                • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                                • 25 slices *Fresh avocados, sliced ¼”
                                • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                                50 Servings

                                  Weight

                                  • 3 lb 2 oz *Fresh red cabbage, shredded
                                  • 3 lb 2 oz *Fresh white cabbage, shredded
                                  • 3 lb 2 oz *Fresh carrots, shredded
                                  • 1 lb 8 oz *Fresh bok choy, julienne sliced
                                  • - - Fresh cilantro, chopped
                                  • - - Light Balsamic vinaigrette dressing
                                  • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                                  • - - Extra virgin olive oil
                                  • 2 oz Salt-free chili-lime seasoning blend
                                  • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                                  • - - Whole-grain tortillas, 8” (1.7 oz each)
                                  • 15 oz *Fresh avocados, sliced ¼”
                                  • 10 oz *Fresh limes, cut into quarters

                                  Measure

                                  • 1 gal 1 cup *Fresh red cabbage, shredded
                                  • 3 qt 1 cup *Fresh white cabbage, shredded
                                  • 2 qt 2 cups *Fresh carrots, shredded
                                  • 1 qt 1 cup *Fresh bok choy, julienne sliced
                                  • 1 cup Fresh cilantro, chopped
                                  • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                                  • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                  • ½ cup Extra virgin olive oil
                                  • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                                  • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                                  • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                                  • 50 slices *Fresh avocados, sliced ¼”
                                  • 50 quarters (about 14 limes) *Fresh limes, cut into quarters
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb 9 oz *Fresh red cabbage, shredded
                                    • 1 lb 9 oz *Fresh white cabbage, shredded
                                    • 1 lb 9 oz *Fresh carrots, shredded
                                    • 12 oz *Fresh bok choy, julienne sliced
                                    • - - Fresh cilantro, chopped
                                    • - - Light Balsamic vinaigrette dressing
                                    • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                                    • - - Extra virgin olive oil
                                    • - - Salt-free chili-lime seasoning blend
                                    • 13 oz Fresh romaine lettuce, julienne sliced
                                    • - - Whole-grain tortillas, 8” (1.7 oz each)
                                    • 7½ oz *Fresh avocados, sliced ¼”
                                    • 5 oz *Fresh limes, cut into quarters

                                    Measure

                                    • 2 qt ½ cup *Fresh red cabbage, shredded
                                    • 1 qt 2½ cups *Fresh white cabbage, shredded
                                    • 1 qt 1 cup *Fresh carrots, shredded
                                    • 2½ cups *Fresh bok choy, julienne sliced
                                    • ½ cup Fresh cilantro, chopped
                                    • 2⅓ cups Light Balsamic vinaigrette dressing
                                    • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                    • ¼ cup Extra virgin olive oil
                                    • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                                    • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                                    • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                                    • 25 slices *Fresh avocados, sliced ¼”
                                    • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                                    50 Servings

                                      Weight

                                      • 3 lb 2 oz *Fresh red cabbage, shredded
                                      • 3 lb 2 oz *Fresh white cabbage, shredded
                                      • 3 lb 2 oz *Fresh carrots, shredded
                                      • 1 lb 8 oz *Fresh bok choy, julienne sliced
                                      • - - Fresh cilantro, chopped
                                      • - - Light Balsamic vinaigrette dressing
                                      • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                                      • - - Extra virgin olive oil
                                      • 2 oz Salt-free chili-lime seasoning blend
                                      • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                                      • - - Whole-grain tortillas, 8” (1.7 oz each)
                                      • 15 oz *Fresh avocados, sliced ¼”
                                      • 10 oz *Fresh limes, cut into quarters

                                      Measure

                                      • 1 gal 1 cup *Fresh red cabbage, shredded
                                      • 3 qt 1 cup *Fresh white cabbage, shredded
                                      • 2 qt 2 cups *Fresh carrots, shredded
                                      • 1 qt 1 cup *Fresh bok choy, julienne sliced
                                      • 1 cup Fresh cilantro, chopped
                                      • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                                      • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                      • ½ cup Extra virgin olive oil
                                      • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                                      • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                                      • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                                      • 50 slices *Fresh avocados, sliced ¼”
                                      • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb 9 oz *Fresh red cabbage, shredded
                                        • 1 lb 9 oz *Fresh white cabbage, shredded
                                        • 1 lb 9 oz *Fresh carrots, shredded
                                        • 12 oz *Fresh bok choy, julienne sliced
                                        • - - Fresh cilantro, chopped
                                        • - - Light Balsamic vinaigrette dressing
                                        • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
                                        • - - Extra virgin olive oil
                                        • - - Salt-free chili-lime seasoning blend
                                        • 13 oz Fresh romaine lettuce, julienne sliced
                                        • - - Whole-grain tortillas, 8” (1.7 oz each)
                                        • 7½ oz *Fresh avocados, sliced ¼”
                                        • 5 oz *Fresh limes, cut into quarters

                                        Measure

                                        • 2 qt ½ cup *Fresh red cabbage, shredded
                                        • 1 qt 2½ cups *Fresh white cabbage, shredded
                                        • 1 qt 1 cup *Fresh carrots, shredded
                                        • 2½ cups *Fresh bok choy, julienne sliced
                                        • ½ cup Fresh cilantro, chopped
                                        • 2⅓ cups Light Balsamic vinaigrette dressing
                                        • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                        • ¼ cup Extra virgin olive oil
                                        • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
                                        • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
                                        • 25 - Whole-grain tortillas, 8” (1.7 oz each)
                                        • 25 slices *Fresh avocados, sliced ¼”
                                        • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

                                        50 Servings

                                          Weight

                                          • 3 lb 2 oz *Fresh red cabbage, shredded
                                          • 3 lb 2 oz *Fresh white cabbage, shredded
                                          • 3 lb 2 oz *Fresh carrots, shredded
                                          • 1 lb 8 oz *Fresh bok choy, julienne sliced
                                          • - - Fresh cilantro, chopped
                                          • - - Light Balsamic vinaigrette dressing
                                          • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
                                          • - - Extra virgin olive oil
                                          • 2 oz Salt-free chili-lime seasoning blend
                                          • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
                                          • - - Whole-grain tortillas, 8” (1.7 oz each)
                                          • 15 oz *Fresh avocados, sliced ¼”
                                          • 10 oz *Fresh limes, cut into quarters

                                          Measure

                                          • 1 gal 1 cup *Fresh red cabbage, shredded
                                          • 3 qt 1 cup *Fresh white cabbage, shredded
                                          • 2 qt 2 cups *Fresh carrots, shredded
                                          • 1 qt 1 cup *Fresh bok choy, julienne sliced
                                          • 1 cup Fresh cilantro, chopped
                                          • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
                                          • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                          • ½ cup Extra virgin olive oil
                                          • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
                                          • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
                                          • 50 - Whole-grain tortillas, 8” (1.7 oz each)
                                          • 50 slices *Fresh avocados, sliced ¼”
                                          • 50 quarters (about 14 limes) *Fresh limes, cut into quarters
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw.
                                          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
                                            Cover and refrigerate until ready to serve.
                                          • Place Tilapia portions on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Brush oil on Tilapia and sprinkle with salt-free seasoning.
                                          • Roast:
                                            Conventional oven: 375 °F for 12 minutes
                                            Convection oven: 375 °F for 9 minutes
                                            When done, fish will flake easily with a fork.
                                            Critical Control Point: Heat to 145 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold at 135 °F or higher.
                                          • Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 8 fl oz spoodle (1 cup) slaw and one slice of avocado. Squeeze lime on top of filling. Roll in the form of a burrito and seal.
                                          • Cut diagonally in half and serve.
                                          • Portion 1 wrap (two halves).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Roasted Fish Crispy Slaw Wrap USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 wrap
                                          Calories 341.64 Calories from Fat 91
                                          % Daily Value*
                                          Total Fat 10.1g16%
                                          Saturated Fat 1.5g9%
                                          Cholesterol 50.42mg17%
                                          Sodium 540.54mg24%
                                          Total Carbohydrate 36.67g12%
                                          Dietary Fiber 5.74g24%
                                          Protein 28.83g58%
                                          Vitamin A 6406.03IU128%
                                          Vitamin C 46.84mg57%
                                          Calcium 69.44mg7%
                                          Iron 2.55mg14%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Red Cabbage: 1 lb 14 oz
                                          White Cabbage: 1 lb 12 oz
                                          Carrots: 1 lb 14 oz
                                          Bok choy: 1 lb
                                          Romaine Lettuce: 1 lb 4 oz
                                          Avocadoes: 12 oz
                                          Limes: 7 limes
                                          50 Servings:
                                          Red Cabbage: 3 lb 12 oz
                                          White Cabbage: 3 lb 8 oz
                                          Carrots: 3 lb 12 oz
                                          Bok choy: 2 lb
                                          Romaine Lettuce: 2 lb 8 oz
                                          Avocadoes: 1 lb 8 oz
                                          Limes: 14 limes

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          25 Servings:
                                          About 16 lb
                                          About 2 gallons/25 wraps
                                          50 Servings:
                                          About 31 lb 8 oz
                                          About 4 gallons/50 wraps