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Curried Chicken Wraps USDA Recipe for Child Care Centers

You can use curry powder in a variety of recipes. Here, it adds a wonderful flavor to the familiar wrap.
CACFP CREDITING INFORMATION
½ cup fruit
1 oz eq meat
1½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time1 hour
Total Time1 hour
Course: Snack
Keyword: CACFP, Ages 6-18, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 6-18
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Snack
Conventional Meal Category: Sandwich/Wrap, Whole Grain-Rich
Program Meal Component: Meats, Whole Grain-Rich, Fruits
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
Multicultural Region: Asia and Pacific Islands
25 Servings
Calories: 231

Ingredients

25 Servings

    Weight

    • 1 lb Greek yogurt, non-fat, plain
    • - - Curry powder
    • 1 lb 9 oz Chicken, boneless, skinless, cooked, ½" chopped
    • 1 lb 14 oz Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
    • 1 lb 1 oz Raisins, golden
    • 37½ oz (at least 1050 g) Tortillas, whole-wheat (at least 42 g or 1½ oz each)

    Measure

    • 2 cups Greek yogurt, non-fat, plain
    • 2 tsp Curry powder
    • 1 qt + 2¼ cups Chicken, boneless, skinless, cooked, ½" chopped
    • 1 qt + 3⅓ cups Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
    • 3 cups + 2 Tbsp Raisins, golden
    • 25 (8" across) - Tortillas, whole-wheat

    50 Servings

      Weight

      • 2 lb Greek yogurt, non-fat, plain
      • - - Curry powder
      • 3 lb 2 oz Chicken, boneless, skinless, cooked, ½" chopped
      • 3 lb 12 oz Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
      • 2 lb 2 oz Raisins, golden
      • 75 oz (at least 2100 g) Tortillas, whole-wheat (at least 42 g or 1½ oz each)

      Measure

      • 1 qt Greek yogurt, non-fat, plain
      • 1 Tbsp + 1 tsp Curry powder
      • 3 qt ½ cup Chicken, boneless, skinless, cooked, ½" chopped
      • 3 qt + 2¾ cups Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
      • 1 qt + 2¼ cups Raisins, golden
      • 50 (8" across) - Tortillas, whole-wheat

      -

      25 Servings

        Weight

        • 1 lb Greek yogurt, non-fat, plain
        • - - Curry powder
        • 1 lb 9 oz Chicken, boneless, skinless, cooked, ½" chopped
        • 1 lb 14 oz Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
        • 1 lb 1 oz Raisins, golden
        • 37½ oz (at least 1050 g) Tortillas, whole-wheat (at least 42 g or 1½ oz each)

        Measure

        • 2 cups Greek yogurt, non-fat, plain
        • 2 tsp Curry powder
        • 1 qt + 2¼ cups Chicken, boneless, skinless, cooked, ½" chopped
        • 1 qt + 3⅓ cups Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
        • 3 cups + 2 Tbsp Raisins, golden
        • 25 (8" across) - Tortillas, whole-wheat

        50 Servings

          Weight

          • 2 lb Greek yogurt, non-fat, plain
          • - - Curry powder
          • 3 lb 2 oz Chicken, boneless, skinless, cooked, ½" chopped
          • 3 lb 12 oz Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
          • 2 lb 2 oz Raisins, golden
          • 75 oz (at least 2100 g) Tortillas, whole-wheat (at least 42 g or 1½ oz each)

          Measure

          • 1 qt Greek yogurt, non-fat, plain
          • 1 Tbsp + 1 tsp Curry powder
          • 3 qt ½ cup Chicken, boneless, skinless, cooked, ½" chopped
          • 3 qt + 2¾ cups Apple, fresh, unpeeled, cored, ¼" diced* (gently wash apples under running water before cutting)
          • 1 qt + 2¼ cups Raisins, golden
          • 50 (8" across) - Tortillas, whole-wheat

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • In a large bowl, combine yogurt and curry powder. Stir until well-blended.
          • Using a rubber spatula, fold in chicken, apples, and raisins (see notes).
          • Place ½ cup (#8 scoop) chicken salad in the center of each tortilla. Roll tortilla like a burrito.
          • Place seam-side down on a cutting board and cut in half.
          • Serve 2 halves. Serve immediately, or keep cold at 40 °F or lower.

          Notes

          • Contains milk (yogurt) and wheat (tortillas). Tortillas can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
          • Sesame can appear as an ingredient in foods where it might not be expected (tortillas) and may be included in ingredient statements as “spice” or “flavoring.”
          • Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
          • If preparing in advance, store chicken salad in an airtight container at 40 °F or below until ready to assemble wraps.
          • The symbol indicates the recipe is whole grain-rich.
          • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.

          Nutrition

          Serving: 2halves Curried Chicken Wrap | Calories: 231 | Total Carbohydrate: 39g | Protein: 13g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 308mg | Dietary Fiber: 5g | Total Sugars: 17g | Calcium: 49mg | Iron: 1mg