Roasted Fish Crispy Slaw Wrap USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Dark Green and Orange Vegetables: 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.
NSLP/SBP CREDITING INFORMATION
1 wrap (two halves) provides: 2¾ oz equivalent meat, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, ⅞ cup other vegetable, and 1½ oz equivalent grains.
½ wrap (one half) provides: 1¼ oz equivalent meat, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅜ cup other vegetable, and ¾ oz equivalent grains.
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Ingredients
 

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 avocadoes, sliced ¼”
    • 10 oz Fresh limes, cut into quarters

    Measure

    • 1 gal 1 cup Fresh red cabbage, shredded
    • 1 gal 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 avocadoes, sliced ¼”
    • 50 quarters (about 14 limes) Fresh limes, cut into quarters

    100 Servings

      Weight

      • 6 lb 4 oz Fresh red cabbage, shredded
      • 6 lb 4 oz Fresh white cabbage, shredded
      • 6 lb 4 oz Fresh carrots, shredded
      • 3 lb Fresh bok choy, julienne sliced
      • 3 oz Fresh cilantro, chopped
      • - - Light Balsamic vinaigrette dressing
      • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
      • - - Extra virgin olive oil
      • 4 oz Salt-free chili-lime seasoning blend
      • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
      • - - Whole-grain tortillas, 8” (1.7 oz each)
      • 1 lb 14 oz Fresh avocadoes, sliced ¼”
      • 1 lb 4 oz Fresh limes, cut into quarters

      Measure

      • 2 gal 2 cups Fresh red cabbage, shredded
      • 1 gal 2½ qt Fresh white cabbage, shredded
      • 1 gal 1 qt Fresh carrots, shredded
      • 2 qt 2 cups Fresh bok choy, julienne sliced
      • 2 cups Fresh cilantro, chopped
      • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
      • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
      • 1 cup Extra virgin olive oil
      • 1¼ cups Salt-free chili-lime seasoning blend
      • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
      • 100 Whole-grain tortillas, 8” (1.7 oz each)
      • 100 slices Fresh avocadoes, sliced ¼”
      • 100 quarters (about 28 limes) Fresh limes, cut into quarters

      Quantity
       

      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 avocadoes, sliced ¼”
        • 10 oz Fresh limes, cut into quarters

        Measure

        • 1 gal 1 cup Fresh red cabbage, shredded
        • 1 gal 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 avocadoes, sliced ¼”
        • 50 quarters (about 14 limes) Fresh limes, cut into quarters

        100 Servings

          Weight

          • 6 lb 4 oz Fresh red cabbage, shredded
          • 6 lb 4 oz Fresh white cabbage, shredded
          • 6 lb 4 oz Fresh carrots, shredded
          • 3 lb Fresh bok choy, julienne sliced
          • 3 oz Fresh cilantro, chopped
          • - - Light Balsamic vinaigrette dressing
          • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
          • - - Extra virgin olive oil
          • 4 oz Salt-free chili-lime seasoning blend
          • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
          • - - Whole-grain tortillas, 8” (1.7 oz each)
          • 1 lb 14 oz Fresh avocadoes, sliced ¼”
          • 1 lb 4 oz Fresh limes, cut into quarters

          Measure

          • 2 gal 2 cups Fresh red cabbage, shredded
          • 1 gal 2½ qt Fresh white cabbage, shredded
          • 1 gal 1 qt Fresh carrots, shredded
          • 2 qt 2 cups Fresh bok choy, julienne sliced
          • 2 cups Fresh cilantro, chopped
          • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
          • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
          • 1 cup Extra virgin olive oil
          • 1¼ cups Salt-free chili-lime seasoning blend
          • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
          • 100 Whole-grain tortillas, 8” (1.7 oz each)
          • 100 slices Fresh avocadoes, sliced ¼”
          • 100 quarters (about 28 limes) Fresh limes, cut into quarters

          Ingredients
           

          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 avocadoes, sliced ¼”
            • 10 oz Fresh limes, cut into quarters

            Measure

            • 1 gal 1 cup Fresh red cabbage, shredded
            • 1 gal 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 avocadoes, sliced ¼”
            • 50 quarters (about 14 limes) Fresh limes, cut into quarters

            100 Servings

              Weight

              • 6 lb 4 oz Fresh red cabbage, shredded
              • 6 lb 4 oz Fresh white cabbage, shredded
              • 6 lb 4 oz Fresh carrots, shredded
              • 3 lb Fresh bok choy, julienne sliced
              • 3 oz Fresh cilantro, chopped
              • - - Light Balsamic vinaigrette dressing
              • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
              • - - Extra virgin olive oil
              • 4 oz Salt-free chili-lime seasoning blend
              • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
              • - - Whole-grain tortillas, 8” (1.7 oz each)
              • 1 lb 14 oz Fresh avocadoes, sliced ¼”
              • 1 lb 4 oz Fresh limes, cut into quarters

              Measure

              • 2 gal 2 cups Fresh red cabbage, shredded
              • 1 gal 2½ qt Fresh white cabbage, shredded
              • 1 gal 1 qt Fresh carrots, shredded
              • 2 qt 2 cups Fresh bok choy, julienne sliced
              • 2 cups Fresh cilantro, chopped
              • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
              • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
              • 1 cup Extra virgin olive oil
              • 1¼ cups Salt-free chili-lime seasoning blend
              • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
              • 100 Whole-grain tortillas, 8” (1.7 oz each)
              • 100 slices Fresh avocadoes, sliced ¼”
              • 100 quarters (about 28 limes) Fresh limes, cut into quarters

              Quantity
               

              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 avocadoes, sliced ¼”
                • 10 oz Fresh limes, cut into quarters

                Measure

                • 1 gal 1 cup Fresh red cabbage, shredded
                • 1 gal 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 avocadoes, sliced ¼”
                • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                100 Servings

                  Weight

                  • 6 lb 4 oz Fresh red cabbage, shredded
                  • 6 lb 4 oz Fresh white cabbage, shredded
                  • 6 lb 4 oz Fresh carrots, shredded
                  • 3 lb Fresh bok choy, julienne sliced
                  • 3 oz Fresh cilantro, chopped
                  • - - Light Balsamic vinaigrette dressing
                  • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                  • - - Extra virgin olive oil
                  • 4 oz Salt-free chili-lime seasoning blend
                  • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                  • - - Whole-grain tortillas, 8” (1.7 oz each)
                  • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                  • 1 lb 4 oz Fresh limes, cut into quarters

                  Measure

                  • 2 gal 2 cups Fresh red cabbage, shredded
                  • 1 gal 2½ qt Fresh white cabbage, shredded
                  • 1 gal 1 qt Fresh carrots, shredded
                  • 2 qt 2 cups Fresh bok choy, julienne sliced
                  • 2 cups Fresh cilantro, chopped
                  • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                  • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                  • 1 cup Extra virgin olive oil
                  • 1¼ cups Salt-free chili-lime seasoning blend
                  • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                  • 100 Whole-grain tortillas, 8” (1.7 oz each)
                  • 100 slices Fresh avocadoes, sliced ¼”
                  • 100 quarters (about 28 limes) Fresh limes, cut into quarters
                  *See Marketing Guide

                  Ingredients
                   

                  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 avocadoes, sliced ¼”
                    • 10 oz Fresh limes, cut into quarters

                    Measure

                    • 1 gal 1 cup Fresh red cabbage, shredded
                    • 1 gal 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 avocadoes, sliced ¼”
                    • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                    100 Servings

                      Weight

                      • 6 lb 4 oz Fresh red cabbage, shredded
                      • 6 lb 4 oz Fresh white cabbage, shredded
                      • 6 lb 4 oz Fresh carrots, shredded
                      • 3 lb Fresh bok choy, julienne sliced
                      • 3 oz Fresh cilantro, chopped
                      • - - Light Balsamic vinaigrette dressing
                      • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                      • - - Extra virgin olive oil
                      • 4 oz Salt-free chili-lime seasoning blend
                      • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                      • - - Whole-grain tortillas, 8” (1.7 oz each)
                      • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                      • 1 lb 4 oz Fresh limes, cut into quarters

                      Measure

                      • 2 gal 2 cups Fresh red cabbage, shredded
                      • 1 gal 2½ qt Fresh white cabbage, shredded
                      • 1 gal 1 qt Fresh carrots, shredded
                      • 2 qt 2 cups Fresh bok choy, julienne sliced
                      • 2 cups Fresh cilantro, chopped
                      • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                      • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                      • 1 cup Extra virgin olive oil
                      • 1¼ cups Salt-free chili-lime seasoning blend
                      • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                      • 100 Whole-grain tortillas, 8” (1.7 oz each)
                      • 100 slices Fresh avocadoes, sliced ¼”
                      • 100 quarters (about 28 limes) Fresh limes, cut into quarters

                      Quantity
                       

                      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 avocadoes, sliced ¼”
                        • 10 oz Fresh limes, cut into quarters

                        Measure

                        • 1 gal 1 cup Fresh red cabbage, shredded
                        • 1 gal 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 avocadoes, sliced ¼”
                        • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                        100 Servings

                          Weight

                          • 6 lb 4 oz Fresh red cabbage, shredded
                          • 6 lb 4 oz Fresh white cabbage, shredded
                          • 6 lb 4 oz Fresh carrots, shredded
                          • 3 lb Fresh bok choy, julienne sliced
                          • 3 oz Fresh cilantro, chopped
                          • - - Light Balsamic vinaigrette dressing
                          • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                          • - - Extra virgin olive oil
                          • 4 oz Salt-free chili-lime seasoning blend
                          • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                          • - - Whole-grain tortillas, 8” (1.7 oz each)
                          • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                          • 1 lb 4 oz Fresh limes, cut into quarters

                          Measure

                          • 2 gal 2 cups Fresh red cabbage, shredded
                          • 1 gal 2½ qt Fresh white cabbage, shredded
                          • 1 gal 1 qt Fresh carrots, shredded
                          • 2 qt 2 cups Fresh bok choy, julienne sliced
                          • 2 cups Fresh cilantro, chopped
                          • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                          • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                          • 1 cup Extra virgin olive oil
                          • 1¼ cups Salt-free chili-lime seasoning blend
                          • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                          • 100 Whole-grain tortillas, 8” (1.7 oz each)
                          • 100 slices Fresh avocadoes, sliced ¼”
                          • 100 quarters (about 28 limes) Fresh limes, cut into quarters
                          *See Marketing Guide

                          Ingredients
                           

                          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 avocadoes, sliced ¼”
                            • 10 oz Fresh limes, cut into quarters

                            Measure

                            • 1 gal 1 cup Fresh red cabbage, shredded
                            • 1 gal 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 avocadoes, sliced ¼”
                            • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                            100 Servings

                              Weight

                              • 6 lb 4 oz Fresh red cabbage, shredded
                              • 6 lb 4 oz Fresh white cabbage, shredded
                              • 6 lb 4 oz Fresh carrots, shredded
                              • 3 lb Fresh bok choy, julienne sliced
                              • 3 oz Fresh cilantro, chopped
                              • - - Light Balsamic vinaigrette dressing
                              • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                              • - - Extra virgin olive oil
                              • 4 oz Salt-free chili-lime seasoning blend
                              • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                              • - - Whole-grain tortillas, 8” (1.7 oz each)
                              • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                              • 1 lb 4 oz Fresh limes, cut into quarters

                              Measure

                              • 2 gal 2 cups Fresh red cabbage, shredded
                              • 1 gal 2½ qt Fresh white cabbage, shredded
                              • 1 gal 1 qt Fresh carrots, shredded
                              • 2 qt 2 cups Fresh bok choy, julienne sliced
                              • 2 cups Fresh cilantro, chopped
                              • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                              • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                              • 1 cup Extra virgin olive oil
                              • 1¼ cups Salt-free chili-lime seasoning blend
                              • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                              • 100 Whole-grain tortillas, 8” (1.7 oz each)
                              • 100 slices Fresh avocadoes, sliced ¼”
                              • 100 quarters (about 28 limes) Fresh limes, cut into quarters

                              Quantity
                               

                              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 avocadoes, sliced ¼”
                                • 10 oz Fresh limes, cut into quarters

                                Measure

                                • 1 gal 1 cup Fresh red cabbage, shredded
                                • 1 gal 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 avocadoes, sliced ¼”
                                • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                                100 Servings

                                  Weight

                                  • 6 lb 4 oz Fresh red cabbage, shredded
                                  • 6 lb 4 oz Fresh white cabbage, shredded
                                  • 6 lb 4 oz Fresh carrots, shredded
                                  • 3 lb Fresh bok choy, julienne sliced
                                  • 3 oz Fresh cilantro, chopped
                                  • - - Light Balsamic vinaigrette dressing
                                  • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                                  • - - Extra virgin olive oil
                                  • 4 oz Salt-free chili-lime seasoning blend
                                  • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                                  • - - Whole-grain tortillas, 8” (1.7 oz each)
                                  • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                                  • 1 lb 4 oz Fresh limes, cut into quarters

                                  Measure

                                  • 2 gal 2 cups Fresh red cabbage, shredded
                                  • 1 gal 2½ qt Fresh white cabbage, shredded
                                  • 1 gal 1 qt Fresh carrots, shredded
                                  • 2 qt 2 cups Fresh bok choy, julienne sliced
                                  • 2 cups Fresh cilantro, chopped
                                  • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                                  • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                  • 1 cup Extra virgin olive oil
                                  • 1¼ cups Salt-free chili-lime seasoning blend
                                  • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                                  • 100 Whole-grain tortillas, 8” (1.7 oz each)
                                  • 100 slices Fresh avocadoes, sliced ¼”
                                  • 100 quarters (about 28 limes) Fresh limes, cut into quarters
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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 avocadoes, sliced ¼”
                                    • 10 oz Fresh limes, cut into quarters

                                    Measure

                                    • 1 gal 1 cup Fresh red cabbage, shredded
                                    • 1 gal 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 avocadoes, sliced ¼”
                                    • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                                    100 Servings

                                      Weight

                                      • 6 lb 4 oz Fresh red cabbage, shredded
                                      • 6 lb 4 oz Fresh white cabbage, shredded
                                      • 6 lb 4 oz Fresh carrots, shredded
                                      • 3 lb Fresh bok choy, julienne sliced
                                      • 3 oz Fresh cilantro, chopped
                                      • - - Light Balsamic vinaigrette dressing
                                      • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                                      • - - Extra virgin olive oil
                                      • 4 oz Salt-free chili-lime seasoning blend
                                      • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                                      • - - Whole-grain tortillas, 8” (1.7 oz each)
                                      • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                                      • 1 lb 4 oz Fresh limes, cut into quarters

                                      Measure

                                      • 2 gal 2 cups Fresh red cabbage, shredded
                                      • 1 gal 2½ qt Fresh white cabbage, shredded
                                      • 1 gal 1 qt Fresh carrots, shredded
                                      • 2 qt 2 cups Fresh bok choy, julienne sliced
                                      • 2 cups Fresh cilantro, chopped
                                      • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                                      • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                      • 1 cup Extra virgin olive oil
                                      • 1¼ cups Salt-free chili-lime seasoning blend
                                      • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                                      • 100 Whole-grain tortillas, 8” (1.7 oz each)
                                      • 100 slices Fresh avocadoes, sliced ¼”
                                      • 100 quarters (about 28 limes) Fresh limes, cut into quarters

                                      Quantity
                                       

                                      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 avocadoes, sliced ¼”
                                        • 10 oz Fresh limes, cut into quarters

                                        Measure

                                        • 1 gal 1 cup Fresh red cabbage, shredded
                                        • 1 gal 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 avocadoes, sliced ¼”
                                        • 50 quarters (about 14 limes) Fresh limes, cut into quarters

                                        100 Servings

                                          Weight

                                          • 6 lb 4 oz Fresh red cabbage, shredded
                                          • 6 lb 4 oz Fresh white cabbage, shredded
                                          • 6 lb 4 oz Fresh carrots, shredded
                                          • 3 lb Fresh bok choy, julienne sliced
                                          • 3 oz Fresh cilantro, chopped
                                          • - - Light Balsamic vinaigrette dressing
                                          • 25 lb Frozen Tilapia filets, thawed (4 oz portions)
                                          • - - Extra virgin olive oil
                                          • 4 oz Salt-free chili-lime seasoning blend
                                          • 3 lb 4 oz Fresh romaine lettuce, julienne sliced
                                          • - - Whole-grain tortillas, 8” (1.7 oz each)
                                          • 1 lb 14 oz Fresh avocadoes, sliced ¼”
                                          • 1 lb 4 oz Fresh limes, cut into quarters

                                          Measure

                                          • 2 gal 2 cups Fresh red cabbage, shredded
                                          • 1 gal 2½ qt Fresh white cabbage, shredded
                                          • 1 gal 1 qt Fresh carrots, shredded
                                          • 2 qt 2 cups Fresh bok choy, julienne sliced
                                          • 2 cups Fresh cilantro, chopped
                                          • 2 qt ⅓ cups Light Balsamic vinaigrette dressing
                                          • 100 pieces Frozen Tilapia filets, thawed (4 oz portions)
                                          • 1 cup Extra virgin olive oil
                                          • 1¼ cups Salt-free chili-lime seasoning blend
                                          • 1 gal 2¼ qt Fresh romaine lettuce, julienne sliced
                                          • 100 Whole-grain tortillas, 8” (1.7 oz each)
                                          • 100 slices Fresh avocadoes, sliced ¼”
                                          • 100 quarters (about 28 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 41 °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 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Brush oil on Tilapia and sprinkle with salt-free seasoning.
                                          • Roast:
                                            Conventional oven: 375 °F for 12 minutes
                                            Convection oven: 350 °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 1⁄4 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 Schools
                                          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
                                          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
                                          Avocados: 1 lb 8 oz
                                          Limes: 14
                                          100 Servings:
                                          Red cabbage: 7 lb 8 oz
                                          White cabbage: 7 lb
                                          Carrots: 7 lb 8 oz
                                          Bok choy: 4 lb
                                          Romaine lettuce: 5 lb
                                          Avocados: 3 lb
                                          Limes: 28

                                          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 31 lb 8 oz
                                          About 4 gal/50 wraps
                                          50 Servings:
                                          About 63 lb
                                          About 8 gal/100 wraps