Buffalo Chicken Wrap, Indiana University

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4 wraps

Indiana University Dietetic Technician Susan Herr says dining services has improved the nutritional content of food offerings on campus by putting a healthy twist on popular but traditionally less healthy menu choices. She says such efforts were behind changes to the original Buffalo Chicken Wrap recipe. Those changes included adding multi-grain wraps and more fresh vegetables. “A lot of students like the fast food unhealthy stuff like pizza and fried chicken,” Herr says. “So what we do is try to make those things—like the Buffalo Chicken Wrap—healthy by creating it from a different recipe to make it lower in calories, higher in fiber and to have more healthy fat.”

Ingredients

1 lb. grilled chicken breast
2 oz. Frank’s Red Hot Buffalo Wings Sauce
4 multi-grain wraps
3 oz. chopped romaine lettuce
6 oz. chopped Roma tomatoes
4 oz. blue cheese crumbles

Steps

1. Preheat oven to 325°F.
2. Cut grilled chicken into ½-inch strips.
3. Combine chicken and sauce in bowl.
4. Distribute ¾ ounce of chopped lettuce evenly on wrap.
5. Distribute 1 ½ ounce tomatoes evenly over lettuce.
6. Distribute 3 ½ ounces of chicken over tomatoes.
7. Distribute 1 ounce of blue cheese over chicken.
8. Fold wrap and serve.
 

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources