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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources