Main Roasted Fish Crispy Slaw Wrap

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

1 wrap (two halves) provides:

½ wrap (one half) provides:

2 ½ cups Fresh red cabbage, shredded
2 cups Fresh white cabbage, shredded
1 ½ cups Fresh carrots, peeled, shredded
1 cup Fresh bok choy, julienne cut “shoestring strips” ⅛”
2 Tbsp Fresh cilantro, chopped
¾ cup Low-fat balsamic vinaigrette dressing
1 Tbsp Salt-free chili-lime seasoning blend
1 Tbsp Extra virgin olive oil
6 Tilapia fish filets, raw, 4 oz each
1 ½ cup Fresh romaine lettuce, julienne cut “shoestring strips” ⅛”
6 Whole-wheat tortillas, 8”
6 slices Fresh avocado, peeled, pitted, sliced
6 quarters Fresh limes, quartered

Preheat oven to 375 °F.
In a large mixing bowl combine red and white cabbages, carrots, bok choy, cilantro, and balsamic dressing to make the slaw. Cover and refrigerate for at least 1 hour.
Place fish filets on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Brush fish with olive oil and sprinkle with saltfree seasoning blend. Roast uncovered at 375 °F for 12 minutes or until internal temperature reaches 145 °F or higher and fish flakes with a fork. Use a food thermometer to check the internal temperature.
Remove fish from oven.
To assemble wrap: Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup cabbage slaw and a slice of avocado. Squeeze lime on top of mixture. Roll in the form of a burrito. Cut diagonally. Serve immediately.

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).