“Turnip” The Heat for National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2015, we are featuring recipes from our Meals Plus Customer Cookbook. This cookbook will feature 50+ delicious school meal recipes submitted by Meals Plus Customers and school lunch recipes using USDA Foods. And best of all – every Meals Plus Customer receives one free copy! Additional copies will be available for sale. Our second featured recipe is a Buffalo Chicken Wrap and was submitted by Anson County School District (NC).

Buffalo Chicken Wrap

Ingredients:
25 lb. IQF diced chicken
2 qt. hot sauce (Texas Pete)
1 qt. barbecue sauce
100 – 10” tortilla wraps

Directions:
1. Thaw frozen chicken 1-2 days prior to use. Thaw on bottom shelf of refrigerator.
2. Place chicken in 4” pan. Stir in the two sauces. Cover and steam for 10-12 minutes or until internal temperature reaches 165°F.
3. Hold at 135°F until service.
4. Place tortilla wraps in hot holding cabinet to warm for 20 minutes, just prior to serving.
5. Assemble the wrap on the serving line. Use #12 scoop (1/3 c.) to serve 2 oz. chicken. Place inside of wrap.
6. Can portion meat into container in advance and hot hold for service. Serve meat and wrap for students to assemble. CCP: No bare hand contact of any exposed cooked or ready to eat food.

Nutrients per serving:
Calories – 404
Chol. (mg) – 105.2
Sodium (mg) – 804.6
Fiber (gm) – 3.5
Iron (mg) – 6.89
Calc. (mg) – 157
Vit. A (IU) – 0
Vit. C (mg) – 9.3
Protein (gm) – 40.5
Carb. (gm) – 39.75
Tot. Fat (gm) – 9.5
Sat. Fat (gm) – 6.2
Sugars (gm) – 0
Trans. Fat (gm) – 0.000*

Stay tuned to our blog this week for more school lunch recipes. And be sure to check out the the School Nutrition Association’s NSLW 2015 Toolkit for free handouts, ideas to celebrate NSLW and a photo contest!