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.
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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  • 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 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


*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