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Chicken Teriyaki Wrap-Up
Serving Size: 1 (10-inch) tortilla
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Frozen, diced, cooked fowl meat, thawed* |
8 lb. |
- |
16 lb. |
- |
| Frozen stir-fry or Oriental vegetables |
8 lb. |
- |
16 lb. |
- |
| Teriyaki sauce, thin-style |
32 oz. |
1 qt. |
64 oz. |
2 qt. |
| Brown sugar, lightly packed |
5 oz. |
1/2 cup |
10 oz. |
1 cup |
| Powdered ginger |
- |
1 1/2 Tbsp. |
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3 Tbsp. |
| Flour tortillas |
5 lb. 5 oz. |
48 (10 in.) |
10 lb. 10 oz. |
96 (10 in.) |
DIRECTIONS
- In large spray-coated or oiled pan or tilting skillet, combine chicken, vegetables, teriyaki sauce, brown sugar, and ginger.
- Cook, stirring frequently, 12 to 15 minutes or until vegetables are crisp-tender and mixture is heated thoroughly. Keep warm.
- For each serving, portion 3/4 cup chicken/vegetable mixture into bottom half of flour tortilla. Wrap up envelope-style and serve immediately.
*Individually frozen, cooked, diced chicken meat available through the USDA commodity program or your distributor.
Contribution to School Lunch Program: Each serving provides 2.6 oz. meat/meat alternate, 3/8 cup vegetable, and 1-3/4 servings of grains/breads.
Nutritional Analysis (per serving): Calories-397, Protein-30g, Carbohydrate-39g, Total Fat-13g, Saturated Fat-3g, Cholesterol-63mg, Vitamin A-1,277 IU, Vitamin C-12mg, Iron-3.2mg, Calcium-61mg, Sodium-1,240mg, Dietary Fiber-3g.
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