Crazy Curry 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.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
3 lbs. 2 oz. Chicken-free strips, MorningStar Farms Chik’n Strips or similar product
¾ gallon + ½ cup (1 ¼ – #10 cans) Garbanzo beans, canned, drained, rinsed
1 lb. Broccoli florets, fresh or 2 lbs. 12 oz. Broccoli florets, frozen
1 lb. 8 oz. Carrots, shredded
2 lbs. 12 oz. Sugar snap peas, frozen
¾ cup Water
1/3 cup Curry powder
¼ cup Garlic powder
2 Tbsp. Black pepper, ground
1 Tbsp. Salt
1 ½ quarts Coconut milk
50 each Whole-grain rich tortilla, 2 grain equivalents
Garnish
1 cup green onions
Servings: 50
Ingredients
6 lbs. 4 oz. Chicken-free strips,MorningStar Farms Chik’n Strips or similar product
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans, canned, drained, rinsed
2 lbs. Broccoli florets, fresh or 5 lbs. 8 oz. Broccoli florets, frozen
3 lbs. Carrots, shredded
5 lbs. 8 oz. Sugar snap peas, frozen
1 ½ cups Water
2/3 cup Curry powder
½ cup Garlic powder
¼ cup Black pepper, ground
2 Tbsp. Salt
3 quarts Coconut milk
100 each Whole-grain rich tortilla, 2 grain equivalents
Garnish
1 pint green onions
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Dice the chicken-free strips with a knife or vertical cutter mixer (VCM).
2. Combine broccoli, carrots, sugar snap peas, garbanzo beans, chicken-free strips and water in a steam table pan. Steam for 10 minutes, until vegetables have softened.
3. Combine the coconut milk, curry powder, garlic powder, salt and pepper; mix well and add to the vegetable mixture. Allow mixture to steam for about 3-5 minutes.
4. Transfer to a pan, cover and hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving information
Portion 2/3 cup of curry in one tortilla; garnish with green onions and wrap.
Each wrap provides 2 meat/meat alternates, 2 ounce equivalent grains and 3/8 cup other vegetable.
OR
Portion ⅓ cup of curry in one half of a 10 inch tortilla and wrap. Each wrap provides 1 meat alternate, 1 ounce
equivalent grain and ⅛ cup vegetable.
Nutrition information per 2 meat alternate/2 oz. grain serving
Calories: 359 Total Fat: 11g Saturated Fat: 4g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 48g Fiber: 13g Total Sugar: 5g Protein: 21g Sodium: 620mg Vitamin A: 177μg
Vitamin C: 37mg Calcium: 276mg Iron: 3.5mg Folate: 138μg
