Chef Morse developed this recipe for the Douglas County Schools in Denver to meet school nutrition guidelines. Pairing blueberries with chicken tenders is a kid-friendly way to get a nutritious serving of fruit into school lunch.
Ingredients
Chili Italian Dressing
6 cups canola or vegetable oil
1 cup sweet chili sauce
1 cup apple cider vinegar
6 tbsp. dried Italian herb seasoning
2 tbsp. sugar
1 tbsp. kosher salt
2 tsp. granulated garlic
2 tsp. granulated onion
Wraps
5 lb. slaw mix, shredded (with red cabbage and carrots)
50 whole wheat tortillas (8-in. size)
14 lbs. chicken tenders, heated as directed
3 lbs. red bell peppers, cut into strips
4 3/4 lbs. blueberries, oven warmed
Steps
- Prepare dressing: Combine oil, chili sauce, vinegar, herb seasoning, sugar, salt, garlic and onion in large bowl; whisk to mix. Using an immersion blender, mix for 2 to 3 minutes at medium speed until all ingredients are incorporated. Store for service at 40 F. Shake well prior to service.
- Place slaw mix into large stainless-steel mixing bowl. Add 50 fluid ounces of dressing; mix well.
- To assemble wraps, on each tortilla, spoon 6 ounces (3/4 cup) slaw mix, 2 ounces chicken tenders and several red pepper strips; top with warmed blueberries.
- Roll tortilla around filling, tucking in edges; wrap in sandwich wrap.
- For service, cut each wrap in half on an angle.
Yield: 50 wraps