Cheesy Pesto Chicken Wrap
created by: American Dairy Association Mideast
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 45 minutes
Meal Pattern Contribution: 2 oz eq WGR grain, 3.5 oz eq m/ma, 1/4 cup red/orange vegetable, 1/4 cup dark green vegetable
Ingredients
Tender pulled chicken, melty mozzarella, crisp romaine and juicy diced tomatoes wrapped in a whole-grain tortilla, finished with a ranch-and-basil-pesto dressing. Each handheld delivers 17 grams of protein, 2 oz eq of whole grains and 3.5 oz eq m/ma, plus a half cup of vegetables.
Directions
- Thaw tortillas and pulled chicken overnight.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - In a large bowl or container, whisk ranch dressing and basil pesto until thoroughly combined.
- Spread 1 Tbsp of dressing on each tortilla, leaving a 1/2" border around the edge.
- Place 1 oz shredded mozzarella slightly above the center of each tortilla. Top with 1 oz chicken, 1/2 c lettuce, and 1/4 c tomatoes.
- Fold bottom of tortilla over fillings, pull back, fold in sides, and then roll up tightly like a burrito.
CCP: Hold and serve at 41° F or below.
CCP: No bare hand contact with ready to eat food. - For a pretty presentation, wrap in checkered paper and cut in half diagonally. Serve one wrap per student.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
Wrap can be made one day before service and held covered overnight.
ALLERGENS: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site
Nutrients Per Serving
Calories: 323
Total Fat: 15 g
Saturated Fat: 6 g
Cholesterol: 45 mg
Sodium: 677 mg
Total Carbohydrates: 32 g
Dietary Fiber: 4 g
Total Sugars: 3 g
Added Sugars: 0 g
Protein: 17 g
