Roasted Fish Crispy Slaw Wrap

6 servings  

CACFP Home Childcare Crediting Information

1 wrap (two halves) provides:

  • 2 ¾ oz equivalent meat, 1 ⅜ cup vegetable, and 1 ½ oz equivalent grains.

½ wrap (one half) provides:

  • 1 ¼ oz equivalent meat, ⅝ cup vegetable, and ¾ oz equivalent grains.
Category: Leafy Greens | CACFP Cabbage | CACFP

Ingredients

Roasted Fish Crispy Slaw Wrap

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

Roasted Fish Crispy Slaw Wrap Directions

  1. Preheat oven to 375 °F.
  2. 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.
  3. 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.
  4. Remove fish from oven.
  5. 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.

Recipe notes

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

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