Crunchy Hawaiian Chicken Wrap USDA Recipe for Schools

3.63 from 8 votes

Crunchy Hawaiian Chicken Wrap USDA Recipe for Schools

This appealing main dish combines seasoned chicken, sweet pineapple, and crunchy shredded vegetables, topped with a delicious poppy seed dressing all wrapped in a warm, whole-wheat tortilla.

NSLP/SBP CREDITING INFORMATION

1 wrap (two halves) provides 2 oz equivalent meat, ½ cup vegetable, and 1¾ oz equivalent grains.

½ wrap (one half) provides 1 oz equivalent meat, ¼ cup vegetable, and ¾ oz equivalent grains.

Course: Main Course

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sandwich/Wrap

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable, Other Vegetables

Meal Service Temperature: Cold

Cooking Method: No Cook

Season: Fall, Spring

50 Servings

Calories: 307.83

Ingredients

50 Servings

Weight

1 lb Light mayonnaise
- - White vinegar
1 lb Sugar
- - Poppy seeds
- - Onion powder
- - Garlic powder
- - Chili powder
3 lb *Fresh broccoli, shredded
2 lb *Fresh carrots, shredded
12½ oz *Fresh baby spinach, chopped
1 lb 5 oz Canned crushed pineapple, in 100% juice, drained
6 lb 8 oz Frozen, cooked diced chicken, thawed, ½” pieces
- - Whole-wheat tortillas, 10" (1.8 oz each)

Measure

3 cup Light mayonnaise
1½ cup White vinegar
2 cup Sugar
2 Tbsp 2 tsp Poppy seeds
¼ cup Onion powder
¼ cup Garlic powder
¼ cup Chili powder
1 gal Fresh broccoli, shredded
2½ qt Fresh carrots, shredded
1 qt 1 cup Fresh baby spinach, chopped
2½ cups (⅛ No. 10 can) Canned crushed pineapple, in 100% juice, drained
1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
50 each Whole-wheat tortillas, 10” (1.8 oz each)

100 Servings

Weight

2 lb Light mayonnaise
- - White vinegar
2 lb Sugar
- - Poppy seeds
- - Onion powder
- - Garlic powder
- - Chili powder
6 lb *Fresh broccoli, shredded
4 lb *Fresh carrots, shredded
1 lb 9 oz *Fresh baby spinach, chopped
2 lb 10 oz Canned crushed pineapple, in 100% juice, drained
13 lb Frozen, cooked diced chicken, thawed, ½" pieces
- - Whole-wheat tortillas, 10" (1.8 oz each)

Measure

1 qt Light mayonnaise
3 cups White vinegar
1 qt Sugar
¼ cup 1⅓ Tbsp Poppy seeds
½ cup Onion powder
½ cup Garlic powder
½ cup Chili powder
2 gal *Fresh broccoli, shredded
1 gal 2 qt *Fresh carrots, shredded
2 qt 2 cups *Fresh baby spinach, chopped
1 qt 1 cup (¼ No. 10 can) Canned crushed pineapple, in 100% juice, drained
2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 each Whole-wheat tortillas, 10" (1.8 oz each)

-

50 Servings

Weight

1 lb Light mayonnaise
- - White vinegar
1 lb Sugar
- - Poppy seeds
- - Onion powder
- - Garlic powder
- - Chili powder
3 lb *Fresh broccoli, shredded
2 lb *Fresh carrots, shredded
12½ oz *Fresh baby spinach, chopped
1 lb 5 oz Canned crushed pineapple, in 100% juice, drained
6 lb 8 oz Frozen, cooked diced chicken, thawed, ½” pieces
- - Whole-wheat tortillas, 10" (1.8 oz each)

Measure

3 cup Light mayonnaise
1½ cup White vinegar
2 cup Sugar
2 Tbsp 2 tsp Poppy seeds
¼ cup Onion powder
¼ cup Garlic powder
¼ cup Chili powder
1 gal Fresh broccoli, shredded
2½ qt Fresh carrots, shredded
1 qt 1 cup Fresh baby spinach, chopped
2½ cups (⅛ No. 10 can) Canned crushed pineapple, in 100% juice, drained
1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
50 each Whole-wheat tortillas, 10” (1.8 oz each)

100 Servings

Weight

2 lb Light mayonnaise
- - White vinegar
2 lb Sugar
- - Poppy seeds
- - Onion powder
- - Garlic powder
- - Chili powder
6 lb *Fresh broccoli, shredded
4 lb *Fresh carrots, shredded
1 lb 9 oz *Fresh baby spinach, chopped
2 lb 10 oz Canned crushed pineapple, in 100% juice, drained
13 lb Frozen, cooked diced chicken, thawed, ½" pieces
- - Whole-wheat tortillas, 10" (1.8 oz each)

Measure

1 qt Light mayonnaise
3 cups White vinegar
1 qt Sugar
¼ cup 1⅓ Tbsp Poppy seeds
½ cup Onion powder
½ cup Garlic powder
½ cup Chili powder
2 gal *Fresh broccoli, shredded
1 gal 2 qt *Fresh carrots, shredded
2 qt 2 cups *Fresh baby spinach, chopped
1 qt 1 cup (¼ No. 10 can) Canned crushed pineapple, in 100% juice, drained
2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 each Whole-wheat tortillas, 10" (1.8 oz each)

Instructions

To make dressing, combine mayonnaise, vinegar, sugar, poppy seeds, onion powder, garlic powder, and chili powder. Mix well. Refrigerate at 40 °F.
Combine broccoli, carrots, spinach, and pineapple. Mix in dressing and chicken.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Portion filling with No. 6 scoop (⅔ cup) onto center of each tortilla.
Roll in the form of a burrito and seal. Cut diagonally in half.
Critical Control Point: Hold for cold service at 40 °F or lower.
Serve 1 wrap (two halves).

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

May prepare filling 1 day ahead for flavors to blend.

Suggestion: Keep wraps and filling separate and assemble at time of serving to prevent tortillas from getting soggy. Or serve slaw/chicken mixture and tortilla separately and allow kids to build their own.

Nutrition