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Crunchy Hawaiian Chicken Wrap

Serving: 50

Ingredients

2 cups of light mayonnaise
1.5 cups of white vinegar
2 cups of sugar
2 TB + 2 tsp of poppy seeds
1/4 cup of onion powder
1/4 cup of garlic powder
1/4 cup of chili powder
3 lbs of fresh broccoli, shredded
2 lbs of fresh carrots, shredded
12.5 oz of fresh baby spinach, chopped
2.5 cups of canned crushed pineapple
6 lbs 8 oz of frozen, cooked diced chicken, thawed
50 of whole wheat tortillas, 10"

Steps

Make dressing: combine mayonnaise, vinegar, sugar, poppy seeds, onion powder, garlic powder, and chili powder. Mix well. Refrigerate at 40°F.
Combine broccoli, carrots, spinach, and pineapple. Mix in dressing and chicken.
Portion filling with No. 6 scoop (2/3 cup) onto center of each tortilla. Roll in the form of a burrito and seal. Cut diagonally in half.

Nutritional Information

calories: 307.83
protein: 23.78 g
carbohydrate: 41.5 g
total fat: 6.38 g
saturated fat: 1.63 g
cholesterol: 53.24 mg
vitamin A: 3845 IU
vitamin C: 27.36 mg
iron: 4.4 mg
calcium: 82.96 mg
sodium: 408.49 mg
dietary fiber: 5.45 g

Sourced from: USDA - Recipes for Healthy Kids Cookbook for Schools

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