Southwest Chicken Wraps l Land O'Lakes Foodservice
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Recipe

Southwest Chicken Wraps

Mexican flavors in a protein and fiber-filled tortilla wrap.

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Ingredients

Yield: 100 servings
Portion: 1 wrap
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain, 1/4 cup vegetable (other)
HACCP Process II: Cook and Serve Same Day

  • 24 pounds | Brown rice, cooked
  • 1 gallon plus 1 quart | Mucho Queso™ Jalapeno Cheese Sauce
  • 9 pounds plus 8 ounces | Cooked fajita chicken, shredded
  • 6 pounds plus 8 ounces | Black beans, canned, rinsed, drained
  • 2 1/2 quarts | Frozen whole kernel corn, thawed
  • 1 pound plus 8 ounces | Red or green bell pepper, diced
  • 1 cup plus 2 teaspoons | Green chiles, canned
  • 3/4 pound | Onion, finely chopped
  • 100 each | Whole grain flour tortilla, warmed, 8-inch
  • | OPTIONAL DIPS:
  • 1 1/2 quarts | Light Sour Cream
  • 1 gallon plus 3 quarts | Salsa

Preparation

  1. Stir together all ingredients except tortillas in large bowl.

  2. Place about 3/4 cup filling on one end of softened tortilla. Fold two opposite edges of tortilla toward center over filling. Start at filled end and roll toward other side, wrapping tightly.

  3. Spray sheet pan with non-stick cooking spray. Place tortillas, seam-side down, in pan.

  4. Bake in conventional oven at 400°F for 20 minutes or until tortilla is crisp and golden brown and chicken mixture is heated through.

    CCP:  Heat to 165°F for at least 15 seconds.
    CCP:  Maintain hot food at 135°F or above.


    OPTIONAL: Serve each wrap with 1 tablespoon LAND O LAKES® Light Sour Cream and 1 tablespoon salsa, if desired.

Nutrition Information

Serving Size: 1 wrap

Calories 430 calories
Fat 12 grams
Sat. Fat 5 grams
Trans Fat 0.5 grams
Cholesterol 55 milligrams
Sodium 870 milligrams
Carbohydrates 56 grams
Dietary Fiber 5 grams
Sugars 2 grams
Protein 25 grams
Vitamin A 611 IU
Vitamin C 12.46 milligrams
Calcium 181 milligrams
Iron 2.74 milligrams