Blazin’ Buffalo Wrap

Blazin' Buffalo Wrap.jpg

Grains, Meat/Meat Alternative, Vegetable, Main, Plant-Forward, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: 7/8 cup (½ cup red/orange vegetable, 1/8 cup other vegetable, 1/8 cup beans and peas),

Grain: 2oz.

Meat/Meat Alternative: 4oz.

Ingredients

25 pounds Tempeh

2 ¼ cups Original Red-Hot Sauce

2 no. 10 cans Beans, cannellini, white kidney, canned, drained

2 teaspoons Salt, kosher

2 cups Original Red Hot Sauce

2 ½ pounds Lettuce, iceberg, shredded

12 ½ pounds Matchstick carrots, fresh

100 tortillas(9-inch) Tortilla, flour, whole grain

3 pounds, 2 ounces Peppers, jalapeno, sliced, canned, drained

Method

  1. Preheat oven to 350°F.

  2. Slice tempeh across short side of tempeh block into 1/2-ounce pieces. Place on a vegetable oil sprayed baking sheet and spray tempeh slices.

  3. Bake until crisp and golden

  4. Toss hot tempeh strips and hot sauce.

  5. Return to oven and bake until CCP-Minimum internal temperature should be 140°F. or above. Hold in warmer until meal service

  6. Combine drained beans with salt and hot sauce. Puree until smooth consistency is achieved. Adjust with water as needed. CCP-Hold refrigerated at internal temperature of 40°F. for service.

  7. Combine chopped lettuce and shredded carrots in a bowl. Toss to combine.

  8. To assemble wrap, Layer the following on each 9-inch tortilla-spread #12 scoop bean puree in center of tortilla-1/2 cup of salad mixture-1/2 oz jalapeno slices-8 slices (4oz) Buffalo Tempeh Slices

  9. Fold tortilla in half. Store in cooler until meal service.

Source: Jeremy West, Greeley-Evans Weld County School District 6