Fajita Vegetable Wrap

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Latin
Serves: 
1 wrap

This wrap was developed to meet the new school meal pattern regulations. It features spinach, Roma tomatoes, red onion, black olives and sliced grilled chicken breast topped with a chipotle ranch.

Ingredients

1 12-in. flour tortilla (can use spinach or jalapeño cheese tortilla)
1 cup Fajita Roasted Vegetables (recipe follows)
4 oz. shredded romaine
2 oz. baby spinach
2 slices Roma tomatoes
2 thin slices red onion
1 oz. fresh cilantro, leaves only
1 tbsp. balsamic vinaigrette
1 tbsp. black olives
1 4-oz. sliced grilled chicken breast

Fajita Roasted Vegetables
Yield: 4 cups

1 red bell pepper
1 green bell pepper
1 small yellow or red onion
1 cup cilantro leaves
1 tbsp. roasted garlic oil or vegetable oil
1 tsp. fajita seasoning or taco seasoning
1 tsp. cumin powder
1 tsp. minced garlic

Chipotle Ranch Recipe
Yield: 3 qt. + 8 oz.

1 7-oz. can chipotle peppers in adobo sauce
3 qt. Hidden Valley Ranch
1 small lime, juiced
1 tsp. cumin powder
1 tsp. chili powder

Steps

1. To make Fajita Roasted Vegetables: Julienne all vegetables and toss with seasoning and oil. Roast in 350°F oven for 10 to 12 minutes. Cool and add cilantro.

2. To make Chipotle Ranch: Blend chipotle peppers in food processor for 5 minutes. Strain peppers through mesh strainer and add back to food processor. Add remaining ingredients. Blend for 3 minutes. Refrigerate.

3. To assemble wrap: Add all ingredients to wrap and roll up by folding the right and left flaps of wrap in. Grab bottom tortilla flap and fold upward over side flaps. Continue rolling wrap like a burrito. Cut down middle on bias. Serve with side of Chipotle Ranch.  

Recipe by Union Public Schools, Tulsa, Okla.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources