Products used in this recipe
Chicken and Veggie Crunch Wrap
Yield: 40 Servings (wraps)
Yield: 40 Servings (wraps)
This wrap packs protein and crunch into every bite. It's loaded with teriyaki chicken, carrots, edamame and avocado—all wrapped up for a tasty, portable lunch.
Preparation Instructions:
Step 1
Thaw chicken, edamame, and avocado pulp overnight in the refrigerator.
Step 2
Mix chicken with teriyaki sauce until evenly coated.
Step 3
Place edamame in a 2-inch perforated pan. Steam for 3-5 minutes. Do not overcook!
Step 4
To assemble wraps, spread 2 Tbsp. avocado pulp on each tortilla, leaving a 1-inch border around the edges.
Step 5
Stack a #12 disher of teriyaki chicken, #16 disher of edamame, and #16 disher of shredded carrots, slightly above the center of the tortilla.
Step 6
Fold the bottom of the tortilla up over the fillings, pull back, tuck in the ends, then roll tightly. Cut in half.
Meal Components
2 oz. m/ma, 2 oz eq WGR grain, 1/4 cup beans, 1/4 cup red/orange vegetable, 1/8 cup other vegetable
