Asian Chicken Lettuce Wrap
In “Coming Together for the Collective Good,” Contributing Editor Kelsey Casselbury puts a spin on school nutrition programs in the June/July 2018 issue of SN. With a dollop of creativity, a tablespoon of talent and a cup of perseverance, the Schwan’s Chef Collective Project changed the menu (and the attitude) at Albuquerque (N.M) Public Schools. Here is one of the recipes that made a difference:
Serves 50
Per Serving
260 cal., 4.6 g fat, 580 mg sod.
Meal Pattern
2-oz.-eq. meat/meat alternate, 1/4 cup beans/peas, 1/4 cup red/orange vegetables, 1/8 cup dark green vegetables, 1/4 cup starchy vegetables
6 1/4 lbs. Cooked chicken, diced
12 1/2 cups Teriyaki sauce
12 1/2 cups Water chestnuts, chopped
12 1/2 cups Fresh carrots, shredded
12 1/2 cups Edamame beans, frozen
6 1/4 tsps. Red chili flakes
12 1/2 cups Romaine lettuce leaves
- Preheat the oven to 350°F.
- Mix the diced chicken with the teriyaki sauce, water chestnuts, carrots, edamame and chili flakes.
- Place the mixture into a 2-in. steam table pan and cover it with foil. Bake until the internal temperature reaches 165°F.
- Portion a quarter-cup of lettuce leaves in a bowl and top it with 1 cup of chicken mixture. Fold slightly to create a taco-like creation.
Note: MINH Teriyaki Sauce can be used in this recipe. Full nutritional information is available here.
Recipe and photo: Chef Todd Erickson, Schwan’s Chef Collective, www.schwansfoodservice.com