Chicken Kale Caesar Wrap State (Virginia) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Diced chicken, fresh kale, and romaine tossed with creamy Caesar dressing and wrapped in a whole grain tortilla.
NSLP/SBP CREDITING INFORMATION
1 wrap provides 2 oz equivalent meats/meat alternates, 2 oz equivalent grains, ½ cup dark green vegetable.
 
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.45 from 9 votes

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Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour

Instructions
 

  • Remove stems from kale. Then wash and drain kale and romaine.
  • Combine kale, romaine, and dressing in a large bowl. Mix dressing into greens.
  • Place desired number of wraps on clean, sanitized prep table or sheet pans lined with parchment paper.
  • Using a No. 4 scoop, portion 1 cup of salad mixture onto the center of each tortilla.
  • Using a No. 12 scoop, portion 2 oz of diced chicken on top of salad mixture in the center of each wrap.
  • Roll in the form of a burrito and seal. Cut diagonally in half.
  • Arrange open clamshells on prep table(s) and place one wrap in each shell. Close the clamshells.
    Critical Control Point: Hold for cold service at 41 ºF or lower.

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Nutrition INFORMATION

Nutrition Facts
Chicken Kale Caesar Wrap State (Virginia) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 wrap (1 tortilla + 1 cup chicken/kale/romaine mix)
Calories 298 Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g13%
Cholesterol 42mg14%
Sodium 399mg17%
Total Carbohydrate 33g11%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 17g34%
Calcium 114mg11%
Iron 3mg17%
*
*Marketing Guide
50 Servings:
Kale, fresh, without stem: 2 lb 1 oz
Lettuce, fresh, romaine, untrimmed:
5 lb 2 oz
100 Servings:
Kale, fresh, without stem: 4 lb 2 oz
Lettuce, fresh, romaine, untrimmed:
10 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #1: No cook.
Yield / Volume
50 Servings:
About 11 lb 9 oz chicken Caesar filling
About 3 gal 2 cup salad mixture and 1 gal 2 qt 1 cup diced chicken
100 Servings:
About 23 lb 2 oz chicken Caesar filling
About 6 gal 1 qt salad mixture and 3 gal
2 cups diced chicken