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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources