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.


  1. Assembled wrap in following order; tortilla, spinach, tomato, chicken, onion, and Pico de Gallo. **(chicken can be hot)
  2. Roll up burrito style and wrap in deli paper.
  3. Cut in half at 45’
  4. Put in Grab “N” Go container or #500 boat with deli paper.


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.

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