Crunchy Hawaiian Chicken Wrap USDA Recipe for Schools

3.44 from 16 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

Multicultural Region: Asia and Pacific Islands

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