Blazin’ Buffalo Ranch Wrap
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings. There is a version with chicken-free strips and a version with tempeh below.
Click here to view and download the PDF version of the Blazin’ Buffalo Ranch Wrap with Chicken-Free Strips recipe.
Click here to view and download the PDF version of the Blazin’ Buffalo Ranch Wrap with Tempeh recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
6 pounds 4 ounces Tempeh or Chicken-free strips, 1 ounce= 1 m/ma
50 Tortillas, 10”, whole grain rich
1 ½ cups Hot wing sauce
1 pound 2 ounces Romaine lettuce, chopped
1 pound 8 ounces Carrots, shredded
Servings: 100
Ingredients
12 pounds 8 ounces Tempeh or Chicken-free strips, 1 ounce= 1 m/ma
100 Tortillas, 10”, whole grain rich
3 cups Hot wing sauce
2 pounds 4 ounces Romaine lettuce, chopped
3 pounds Carrots, shredded
Preparation for Blazin’ Buffalo Ranch Wrap with Chicken-Free Strips
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Preheat oven to 350°F.
2. Combine chicken-free strips and wing sauce and bake until product reaches an internal temperature of 150°F for 15 seconds. Hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
3. Combine chopped romaine and shredded carrots in a bowl.
4. Portion ½ cup of salad mixture in each tortilla. Fold tortilla in half. Store in cooler until meal service.
HACCP Critical Control Point: Hold at an internal temperature of 41°F or below.
Serving information for Blazin’ Buffalo Ranch Wrap with Chicken-Free Strips
On serving line, portion 4 pieces of chicken mixture into tortilla.
Each tortilla provides 2 meat/meat alternates, 2 ounce equivalent grains.
Nutrition information for Blazin’ Buffalo Ranch Wrap with Chicken-Free Strips
Calories: 450 Total Fat: 24g Saturated Fat: 4g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 38g Fiber: 9g Total Sugar: 3g Protein: 20g Sodium: 770mg Vitamin A: 108μg Vitamin C: 1mg Calcium: 184mg Iron: 4mg Folate: 78μg
Preparation for Blazin’ Buffalo Ranch Wrap with Tempeh
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Preheat oven to 350°F.
2. Cut tempeh into inch wide strips. If a steamer is available, place tempeh in full steamtable pans and steam for 5-8 minutes. If a steamer is not available, skip to step 3.
3. Combine tempeh strips and wing sauce on a parchment lined sheet pan and bake until product reaches an internal temperature of 150°F for 15 seconds, approximately 15-20 minutes. Hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
4. Combine chopped romaine and shredded carrots in a bowl.
5. Portion ½ cup of salad mixture in each tortilla. Fold tortilla in half. Store in cooler until meal service.
HACCP Critical Control Point: Hold at an internal temperature of 41°F or below.
Serving information for Blazin’ Buffalo Ranch Wrap with Tempeh
On serving line, portion 6 pieces of tempeh into tortilla.
Each tortilla provides 2 meat/meat alternates, 2 ounce equivalent grains.
Nutrition information for Blazin’ Buffalo Ranch Wrap with Tempeh
Calories: 246 Total Fat: 8g Saturated Fat: 1.3g Monounsaturated Fat: 1.7g Polyunsaturated Fat: 2.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 33g Fiber: 3.5g Total Sugar: 2.7g Protein: 15g Sodium: 566mg Vitamin A: 114μg Vitamin C: 2mg Calcium: 69mg Iron: 1.6mg Folate: 16μg
