Southwest Chicken Wraps

Yield: 100 servings | Serving Size: 1 wrap
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain, 1/4 cup vegetable (other) | HACCP Process III.

Ingredients

  • 24 pounds | Brown rice, cooked
  • 5 quarts | Land O Lakes® Mucho Queso® Jalapeño Cheese Sauce Pouch
  • 9 1/2 pounds | Cooked fajita chicken, shredded
  • 6 1/2 pounds | Canned black beans, rinsed, drained
  • 2 1/2 quarts | Frozen whole kernel corn, thawed
  • | thawed
  • 1 1/2 pounds | Red or green bell pepper, diced
  • 1 cup plus 2 teaspoons | Canned green chiles
  • 3/4 pound | Onion, finely chopped
  • 100 (8-inch) tortilla | Whole grain flour tortilla, warmed
  • Optional (1 1/2 quarts) | Light sour cream
  • | Cream
  • Optional (1 gallon plus 3 quarts) | Salsa

Preparation

STEP 1

Stir together all ingredients except tortillas in large bowl.

STEP 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.

STEP 3

Spray sheet pan with nonstick cooking spray. Place tortillas, seam-side down, in pan.

STEP 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. Serve each wrap with 1 tablespoon sour cream and 1 tablespoon salsa, if desired.

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


Nutritional Information

  • Serving Size 1 wrap
  • Calories430 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

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