Roasted Fish Crispy Slaw Wrap
By Sharon S., Sharon S. and Ed C. from Liberty Middle School, Orlando, FL.
Description
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
| Calories | 275 |
| From Fat | 34% |
| From Saturated Fat | 5.9% |
| From Sugar | 7% |
| Sodium | 590mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Tilapia, 4 oz portions | 6 portions | 50 portions |
| Whole grain tortillia, 6", 1.65 oz | 6 portions | 50 portions |
| Mexican seasoning | 1.5 Tsp | 8.5 Tbsp |
| Avocado, fresh sliced | 1.5 oz | 12.5 oz |
| Whole lime, cut into 16 slices | 6 slices | 50 slices |
| Chopped Romaine | 3 oz | 25 oz |
| Olive Oil | 1.25 oz | 10 oz |
| Shredded carrots | 6 oz | 50 oz |
| Shredded white cabbage | 6 oz | 50 oz |
| Shredded red cabbage | 6 oz | 50 oz |
| Julienne bok choy | 3 oz | 25 oz |
| Chopped cilantro | 3 Tbsp | 1 cup |
| Balsamic dressing | 4.25 oz | 38 oz |
Preparation
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
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