Recipe: Wrap, Chicken Fresco
Business OpsMarch 29, 2019
Recipe: Wrap, Chicken Fresco (HAC)
Yield: 1 Portion
| Ingredients: | Qty/UOM: |
|---|---|
| Tortilla, Whole Grain 10in, (Mission USF#9411180) | 1 ea. |
| Spinach, Flat Leaf | 1 oz. |
| Tomato, 5x6 Sliced ¼ in, cut into quarters (2 slices) | 2 oz. |
| Chicken Meat Strips (Low Sodium), (USF#3680942) | 4 oz. |
| Onion, Red, slice thin rings | .25 oz. |
| Pico de Gallo- see recipe | 2 oz. |
Instructions:
- Assembled wrap in following order; tortilla, spinach, tomato, chicken, onion, and Pico de Gallo. **(chicken can be hot)
- Roll up burrito style and wrap in deli paper.
- Cut in half at 45’
- Put in Grab “N” Go container or #500 boat with deli paper.
Nutritionals:
| Calories | 354.77 |
| Protein (gm) | 29.40 |
| Calories from Fat | 71.85 |
| Total Fat (gm) | 7.31 |
| Saturated Fat (gm) | 2.85 |
| Trans Fat (gm) | 0.0 |
| Cholesterol (mg) | 1.33 |
| Sodium (mg) | 684.15 |
| Carbohydrate (gm) | 41.47 |
| Dietary Fiber (gm) | 5.0 |
| Sugars (gm) | 4.99 |
| *Nutritionals values are subject to change. | |
