Wrap Sampler

wrap sampler
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
36

Fresh ingredients and a lovely presentation make this wrap sampler a delight. The creamy mozzarella is a good counterpoint for the other, stronger flavors.

Ingredients

9 cups grilled mixed vegetables, chopped
24 radicchio leaves, deveined
24 shrimp, poached
3 cups oil-packed tuna, drained
1 cup oil-cured olives, sliced
1 cup capers, rinsed, drained
1 cup Italian parsley, chopped
12 Bibb lettuce leaves
12 oz. fresh mozzarella, sliced in strips, or 24 bocconcini
24 small anchovies, drained
 

Steps

1. Roughly chop vegetables and season; toss with shrimp. Divide between 12 radicchio leaves.

2. Arrange tuna, olives, capers and parsley on serving plate; serve with 12 leaves of Bibb lettuce.

3. Divide mozzarella between remaining radicchio and top with anchovies. If using bocconcini, wrap anchovies around cheese and place two per leaf. Roll and grill briefly until the cheese begins to melt and the leaf is charred.

4. Arrange one of each wrap on a platter and garnish with a balsamic or pesto vinaigrette. Or, arrange leaves on a platter and mound fillings around plate, allowing diners to roll their own.
 

More From FoodService Director

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...

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

FSD Resources