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

  1. Preheat the oven to 350°F.
  2. Mix the diced chicken with the teriyaki sauce, water chestnuts, carrots, edamame and chili flakes.
  3. Place the mixture into a 2-in. steam table pan and cover it with foil. Bake until the internal temperature reaches 165°F.
  4. 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,

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