Crunchy Hawaiian Chicken Wrap USDA Recipe for Child Care Centers

4.34 from 3 votes

Crunchy Hawaiian Chicken Wrap USDA Recipe for Child Care Centers

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.

CACFP 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: Child Care Centers, CACFP

Age Group: Ages 6-18

Serving Size: 25-50

Program Type: CACFP

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

25 Servings

Calories: 307.83

Ingredients

25 Servings

Weight

8 oz Light mayonnaise
- - White vinegar
8 oz Sugar
- - Poppy seeds
- - Onion powder
- - Garlic powder
- - Chili powder
1 lb 8 oz *Fresh broccoli, shredded
1 lb *Fresh carrots, shredded
6¼ oz *Fresh baby spinach, chopped
10½ oz Canned crushed pineapple, in 100% juice, drained
3 lb 4 oz Frozen, cooked diced chicken, thawed, ½” pieces
- - Whole-wheat tortillas, 10" (1.8 oz each)

Measure

1 cup Light mayonnaise
¾ cup White vinegar
1 cup Sugar
1 Tbsp 1 tsp Poppy seeds
2 Tbsp Onion powder
2 Tbsp Garlic powder
2 Tbsp Chili powder
2 qt Fresh broccoli, shredded
1 qt 1 cup Fresh carrots, shredded
2½ cups Fresh baby spinach, chopped
1¼ cups (⅛ No. 10 can) Canned crushed pineapple, in 100% juice, drained
2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
25 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

2 cups Light mayonnaise
1½ cups White vinegar
2 cups 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
2 qt 1 cup *Fresh baby spinach, chopped
2½ cups (¼ 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)

-

25 Servings

Weight

8 oz Light mayonnaise
- - White vinegar
8 oz Sugar
- - Poppy seeds
- - Onion powder
- - Garlic powder
- - Chili powder
1 lb 8 oz *Fresh broccoli, shredded
1 lb *Fresh carrots, shredded
6¼ oz *Fresh baby spinach, chopped
10½ oz Canned crushed pineapple, in 100% juice, drained
3 lb 4 oz Frozen, cooked diced chicken, thawed, ½” pieces
- - Whole-wheat tortillas, 10" (1.8 oz each)

Measure

1 cup Light mayonnaise
¾ cup White vinegar
1 cup Sugar
1 Tbsp 1 tsp Poppy seeds
2 Tbsp Onion powder
2 Tbsp Garlic powder
2 Tbsp Chili powder
2 qt Fresh broccoli, shredded
1 qt 1 cup Fresh carrots, shredded
2½ cups Fresh baby spinach, chopped
1¼ cups (⅛ No. 10 can) Canned crushed pineapple, in 100% juice, drained
2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
25 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

2 cups Light mayonnaise
1½ cups White vinegar
2 cups 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
2 qt 1 cup *Fresh baby spinach, chopped
2½ cups (¼ 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)

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