Cranzy Chicken Taco

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
48 servings

Earlier this year the Cranberry Marketing Committee USA held its first school foodservice recipe contest. Cranberries were recently added to the list of USDA Foods. The winning recipe is this Cranzy Chicken Taco, which is a great way to offer a fun, kid-friendly menu item while boosting the nutritional requirements with beans and leafy green vegetables. Ingrid Rockwell, of Deerfield Elementary School in Wisconsin, received $1,000 to purchase equipment for her school in addition to $1,000 for herself.

Ingredients

Chicken
1 ½ qt. whole-berry cranberry sauce
1/3 cup honey
4 ½ lb. cooked, diced chicken
¾ cup grated Parmesan

Bean Salad
Yield: 6 quarts
3 qt. canned reduced-sodium Northern beans, drained, rinsed
3 qt. dried sweetened cranberries
1 ½ cups 100% apple juice
1 cup chopped scallions or red onions
1 tbsp. minced garlic
1 tsp. ground black pepper

Cranberry Mayo
Yield: Three cups
1 ½ cups reduced-fat mayonnaise
1 ½ cups whole-berry cranberry sauce
¼ cup minced scallions
1 tsp. ground black pepper

6 qt. chopped fresh spinach
48 8-in. whole-grain tortillas 

Steps

  1. In large sauce pan, melt cranberry sauce with honey, about 2 minutes.
  2. Add chicken and cheese and toss to coat well.
  3. Lay out chicken pieces on parchment-covered sheet pans in single layer and bake in 350°F convection oven for 6 to 8 minutes, or until internal temperature reaches 165°F. Hold hot for service.
  4. In bowl, toss together all Bean Salad ingredients. Mix well, cover and refrigerate for at least 2 hours before serving.
  5. In bowl, whisk together mayonnaise, cranberry sauce, scallions and pepper until combined. Place in wide-mouth squeeze bottle and hold at 40°F until ready for service.
  6. To serve: Set up food bar to build your own. Portion ¼ cup chicken, ½ cup bean salad, ½ cup spinach onto tortilla. Drizzle with 1 tbsp. Cranberry Mayo. Wrap to serve.

One taco provides 1 ¾ oz. grains equivalent, 1 ½ ox. Meat equivalent, ½ cup fruit, ¼ cup dark green vegetable and ¼ cup vegetables (beans and peas). 

Nutritionals per serving:
471 calories
1.69 grams saturated fat
0 grams trans fat
8.12 total fat
526.88 mg sodium
40.37 cholesterol
77.88 g carbohydrate
7.74 g dietary fiber
22.92 g protein
3.24% calories from saturated fat

Source: Ingrid Rockwell, Deerfield Elementary School in Wisconsin

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