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

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

Industry News & Opinion

Students at Kalamazoo College last week participated in a vegan desserts class put on by the school’s dining services.

During the class, students learned how to make a vegan banana cake and vegan black bean brownies, according to the Kalamazoo, Mich., college’s website . They took tips from Sarah Ross, a baker who works in the dining services department.

Until now, not many dining services events have involved teaching skills, Tabitha Skornia, dining services marketing coordinator, told the site. However, the department is changing that to keep up with students’ evolving...

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code