Teriyaki 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: advanced
Servings: 50
Ingredients
3 lbs. 2 oz. Chicken-free strips, 1 oz. meat alternate equivalent*
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
2 lbs. 8 oz. Cabbage, sliced
1 cup Vegetable broth, low sodium or water
1 ½ quarts Prepared Teriyaki Sauce, such as Foothill Farms, La Choy or Schwan’s brands
50 Tortillas, whole grain rich, 2 grain equivalent
Servings: 100
Ingredients
6 lbs. 4 oz. Chicken-free strips, 1 oz. meat alternate equivalent*
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
5 lbs. Cabbage, sliced
1 pint Vegetable broth, low sodium or water
3 quarts Prepared Teriyaki Sauce, such as Foothill Farms, La Choy or Schwan’s brands
100 Tortillas, whole grain rich, 2 grain equivalent
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Chop the chicken-free strips with a knife or vertical cutter mixer (VCM).
2. Combine broccoli, carrots, sugar snap peas, garbanzo beans, chicken-free cubes, vegetable broth/water in a tilt skillet, wok or steamer. Sauté or steam for 5-10 minutes, until vegetables are tender.
3. Add the teriyaki sauce to the vegetables; mix to combine. Continue to sauté or steam for another 5 minutes, until heated through.
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 1 cup of teriyaki mixture on top of each tortilla. Fold in half.
Each bowl provides 2 meat/meat alternates, 2 ounce equivalent grains and ½ cup other vegetable.
OR
Portion ½ cup of teriyaki mixture on top of 1 oz. equivalent tortilla. Fold in half.
Each bowl provides 1 meat/meat alternates, 1 ounce equivalent grains and ¼ cup other vegetable.
Nutrition information per 2 m/ma, 2 oz. grain serving
Calories: 426 Total Fat: 5g Saturated Fat: 1g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 73g Fiber: 12g Total Sugar: 11g Protein: 23g Sodium: 455mg Vitamin A: 255μg Vitamin C: 33mg Calcium: 96mg Iron: 4mg Folate: 102μg
