Blueberry Chicken Salad Wraps

Blueberry Chicken Salad Wraps for K-12 Schools

Amount per serving
Daily Value %*
Calories238-
Total Fat9g14%
Saturated Fat3g15%
Cholesterol35mg12%
Sodium214mg9%
Dietary Fiber3g12%
Protein16g32%
Vitamin A1114IU22%
Vitamin C2mg3%
Calcium50mg5%
Iron3mg17%

Ingredients

  • 1 cup Yogurt, plain Greek
  • 1 cup Mayonnaise, regular
  • 1 cup Celery, diced
  • 1 tsp Salt
  • 4 lbs Chicken, white, cooked, diced
  • 2lbs 2 oz Blueberries, fresh
  • 50 Tortillas, whole grain 10
  • 1 large head Romaine Lettuce leaves

Instructions

For easy school foodservice printing, download this recipe as a PDF.

1. To make filling, in a large bowl combine yogurt, mayonnaise, celery and salt. Mix well and refrigerate until ready to fill wraps.

2. CCP: Keep  below 41⁰ F.

3. Gently fold in diced chicken and blueberries into yogurt mayonnaise mix.

4. Remove tortillas from package; wrap securely in aluminum foil.  Warm in oven at 350⁰ F for 10 minutes.  To maintain heat, keep tortillas wrapped tightly in foil while folding individual tortillas.

5. Lay out 10 tortillas on sheet pan or counter and top each with a piece of leaf lettuce.

6. Use a  No. 12 scoop to portion chicken-blueberry salad on center of each lettuce leaf.  Flatten mixture slightly.

7. Roll each tortilla  by folding first from bottom, then each side and finally the top to form a square shape. Turn the square over and cut diagonally. Repeat process with remaining tortillas, lettuce and salad.

8. To serve, place two tortilla halves in a paper boat or plastic cup, with cut side up.

9. CCP: Keep wraps below 41⁰ F during meal service.

About This Recipe

Subscribe for Updates


Stay ahead of the curve! Subscribe to receive USHBC industry updates and the latest trends, from new product releases to new blueberry offerings on restaurant menus.

Subscribe