Celebrate National School Lunch Week with This Buffalo Chicken Wrap Recipe

This week is National School Lunch Week!

For NSLW we are featuring recipes from our LINQ Nutrition Customer Cookbook. This cookbook features 50+ delicious school meal recipes submitted by our customers and school lunch recipes using USDA Foods.

And best of all – every LINQ Nutrition Customer receives one free copy! Additional copies will be available for sale. Our second featured recipe is a Buffalo Chicken Wrap and was submitted by Anson County School District (NC).

The National School Lunch Week Buffalo Chicken Wrap

Ingredients:

• 25 lb. IQF diced chicken
• 2 qt. hot sauce (Texas Pete)
• 1 qt. barbecue sauce
• 100 – 10” tortilla wraps

Directions:

1. Thaw frozen chicken 1-2 days prior to use. Thaw on the bottom shelf of the refrigerator.
2. Place chicken in a 4” pan. Stir in the two sauces. Cover and steam for 10-12 minutes or until internal temperature reaches 165°F.
   
3. Hold at 135°F until service.
   
4. Place tortilla wraps in a hot holding cabinet to warm for 20 minutes, just prior to serving.
   
5. Assemble the wrap on the serving line. Use #12 scoop (1/3 c.) to serve 2 oz. of chicken. Place inside of wrap.
   
6. Can a portion of the meat into a container in advance and hot hold for service. Serve meat and wrap for students to assemble. CCP: No bare hand contact of any exposed, cooked, or ready to eat food.

Nutrients per Serving:

Calories – 404

Chol. (mg) – 105.2

Sodium (mg) – 804.6

Fiber (gm) – 3.5

Iron (mg) – 6.89

Calc. (mg) – 157

Vit. A (IU) – 0

Vit. C (mg) – 9.3

Protein (gm) – 40.5

Carb. (gm) – 39.75

Tot. Fat (gm) – 9.5

Sat. Fat (gm) – 6.2

Sugars (gm) – 0

Trans. Fat (gm) – 0.000*