Fried Zucchini Wrap with Watercress and Caesar Dressing

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6 to 8 wraps

This hearty wrap is full of flavor with fried zucchini topped with a zesty Caesar dressing made with tofu, lemon juice, chickpeas, red wine vinegar and whole-grain Dijon mustard.

Ingredients

4 large zucchini, washed, cut lengthwise 1⁄4-in. thick
1 cup flour, seasoned with salt and pepper
2 cups egg whites
3 cups bread crumbs
1 qt. canola oil
2 bunches watercress
1 cup Vegan Caesar Dressing (recipe follows)
8 12-in. honey wheat flour tortilla wraps

Vegan Caesar Dressing
Yield: 2 cups
10 oz. silken tofu
1⁄2 cup strong vegetable stock
1⁄2 cup fresh lemon juice
1⁄4 cup chickpeas or light miso
3 tbsp. red wine vinegar
1 tbsp. whole-grain Dijon mustard
4 cloves garlic
2 tbsp. chopped parsley
11⁄2 tsp. ground black pepper
Salt to taste

Steps

1. Dredge zucchini in seasoned flour, then egg whites, followed by bread crumbs. Heat canola oil in large heavy-duty pot to 350˚F. Carefully fry dredged zucchini until golden brown, about 1 to 2 minutes. Let zucchini cool on cooling rack before assembling wraps.

2. Wash and clean watercress.

3. To make Vegan Caesar Dressing: Blend all ingredients in blender until smooth. Taste and adjust seasoning, if needed.

4. Once zucchini is cool, assemble wraps by spreading 1 to 2 tbsp. Caesar Dressing on flat wrap. Place fried zucchini and watercress in center. Fold wraps and cut in half on diagonal. 

Recipe by The Ethel Walker School, Simsbury, Conn. (Flik Independent School Dining)

More From FoodService Director

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code