Italian Chicken Salad Wrap (Child Nutrition – 50 Servings)

USDA Child Nutrition Program Component/Subgroup Yield 2 ounce meat/meat alternate 2 ounce equivalent grains* ½ cup total creditable vegetable ¼ cup red/orange vegetable ¼ cup dark green vegetable

Servings

Makes 50 tortillas

Ingredients

ITALIAN CHICKEN SALAD
3 cups mayonnaise, reduced calorie
2 tablespoons Chef Prudhomme's Magic Pepper Sauce®
1 tablespoon lemon juice, raw
½ cup Chef Paul Prudhomme's Herbal Pizza & Pasta Magic®
10 pounds yield inc. chicken, diced, cooked, IQF, meat only

TOMATO TOPPING
6¾ pounds tomatoes, red, ripe, raw, year round average
2 tablespoons vinegar, distilled
2 tablespoons Chef Paul Prudhomme's Herbal Pizza & Pasta Magic®
1½ teaspoons garlic powder

SPINACH TOPPING
4 pounds spinach, raw
2 tablespoons lemon juice, raw
50 whole grain tortillas 10

How To Prepare

ITALIAN CHICKEN SALAD
Prepare sauce for Italian Chicken Salad by mixing mayonnaise, Chef Prudhomme's Magic Pepper Sauce®, lemon juice and Chef Prudhomme's Herbal Pizza & Pasta Magic®. Fold diced chicken into sauce until well-blended.

TOMATO TOPPING
Wash, core and dice tomatoes. Combine diced tomatoes, vinegar, Chef Paul Prudhomme's Herbal Pizza & Pasta Magic® and garlic powder.

SPINACH TOPPING
Wash and dry spinach. Toss with lemon juice.


Assemble wrap with (#8 scoop) ½ cup ITALIAN CHICKEN SALAD, ¼ cup TOMATO TOPPING and ½ cup SPINACH TOPPING.

CCP: Hold for cold service at 41° F or lower.

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

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