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

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources