Bok Choy Wrappers USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
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.
CACFP CREDITING INFORMATION
2 wraps provide 1 oz equivalent meat, ¾ cup vegetable, ⅛ cup fruit, and 1½ oz equivalent grains.
1 wrap provides ½ oz equivalent meat, ⅜ cup vegetable, and ¾ oz equivalent grains.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves

Quantity
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves

Ingredients
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves

Quantity
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves
*See Marketing Guide

Ingredients
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves

Quantity
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves
*See Marketing Guide

Ingredients
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves

Quantity
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves
*See Marketing Guide

Ingredients
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves

Quantity
 

  • 1½ cups Brown rice, long-grain, regular, dry
  • 1¾ cups Fresh bok choy, sliced ¼"
  • 1¾ cups Canned pineapple tidbits, in 100% juice
  • 3 cups Cooked chicken strips (12 oz)
  • ¾ cup Sweet and sour sauce
  • 1 tsp Low-sodium soy sauce
  • 12 leaves Fresh romaine lettuce, outer leaves
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • Combine brown rice and 3½ cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. A rice cooker may be used with the same quantity of brown rice and water.
  • In a medium bowl, combine brown rice, bok choy, pineapple, chicken, sweet and sour sauce, and soy sauce.
  • Transfer mixture to an 8” x 8” nonstick baking pan coated with nonstick cooking spray. Bake at 350 °F for 30 minutes. Cook to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature).
  • Place two lettuce leaves on a plate. Top each with ¾ cup filling. Optional: garnish with diced red peppers. Fold sides of lettuce in toward center; roll up like burrito. Place seam side down.
    Serve warm.

Nutrition INFORMATION

Bok Choy Wrappers USDA Recipe for Family Child Care Homes
Amount Per Serving
 
2 wraps
Calories
376
Total Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
23
mg
8
%
Sodium
 
377
mg
16
%
Total Carbohydrate
 
56
g
19
%
Dietary Fiber
 
5
g
21
%
Protein
 
13
g
26
%
Vitamin A
 
4450
IU
89
%
Vitamin C
 
28
mg
34
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide

Notes

Serving size may be too large for younger children and they may not be able to easily assemble the wrap. Filling may also be served over a bed of romaine lettuce.
Yield / Volume