Roasted Fish Crispy Slaw Wrap

By Sharon S., Sharon S. and Ed C. from Liberty Middle School, Orlando, FL.


A crunchy taste delight! A pleasing combination of colors and textures, our Roasted Fish Crispy Slaw Wrap overflows with fresh vegetables, spicy fish, and a burst of citrus all contained in a whole grain tortilla, with fresh avocado providing the bow.

Nutrition Facts

Serving size: 5 oz

From Fat34%
From Saturated Fat5.9%
From Sugar7%


Ingredient 6 servings 50 servings
Tilapia, 4 oz portions6 portions50 portions
Whole grain tortillia, 6", 1.65 oz 6 portions50 portions
Mexican seasoning1.5 Tsp8.5 Tbsp
Avocado, fresh sliced1.5 oz12.5 oz
Whole lime, cut into 16 slices6 slices50 slices
Chopped Romaine3 oz25 oz
Olive Oil1.25 oz10 oz
Shredded carrots6 oz50 oz
Shredded white cabbage6 oz50 oz
Shredded red cabbage6 oz50 oz
Julienne bok choy3 oz25 oz
Chopped cilantro3 Tbsp1 cup
Balsamic dressing4.25 oz38 oz


Pre heat oven to 375 degrees

Sprinkle Mexican seasoning and olive oil on fish, place on baking sheet with pan liner

Bake for 12 min until internal temperature reaches 165 degrees

Lay wrap on OCPS FNS logo paper

Put chopped romaine on wrap

Cut tilapia in half place on top of lettuce

Put cabbage slaw on top of fish

Place avocado on top of slaw mixture

Squeeze lime on top of mixture

Roll wrap, cut in half on bias