Bok Choy Wrappers USDA Recipe for Family Child Care

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 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins

Ingredients
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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
 

  • cups Brown rice, long-grain, regular, dry
  • cups Fresh bok choy, sliced ¼"
  • 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

Nutrition Facts
Bok Choy Wrappers USDA Recipe for Family Child Care
Amount Per Serving (2 wraps)
Calories 376 Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 377mg16%
Total Carbohydrates 56g19%
Dietary Fiber 5g21%
Protein 13g26%
Vitamin A 4450IU89%
Vitamin C 28mg34%
Calcium 71mg7%
Iron 2mg11%
*
*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