fish wrap with grapes

Roasted Fish Crispy Slaw Wrap

A combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, conveniently contained in a whole-wheat tortilla, with fresh avocado.

Serves: 100

  • 6lbs 4oz fresh, shredded red cabbage item #26145
  • 6lbs 4oz fresh, shredded white cabbage
  • 6lbs 4oz fresh, shredded carrots item #26168
  • 3lbs fresh, julienne sliced bok choy
  • 3oz fresh, chopped cilantro
  • 2qt 1 1/3 cups light balsamic vinaigrette dressing
  • 25lbs (100 pieces) frozen tilapia filets, thawed item #74118
  • 1 cup extra virgin olive oil
  • 4oz salt-free chili-lime seasoning blend
  • 3lbs 4oz fresh, julienne sliced romaine lettuce
  • 100 whole-grain tortillas 10″ item #8786


    1. Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Critical control point: cool to 41˚F or lower within 4 hours. Cover and refrigerate until ready to serve.
    2. Place tilapia portions on sheet pan (18″x26″x1″) lined with parchment paper and lightly coated with pan release spray. Use 4 pans.
    3. Brush oil on tilapia and sprinkle with salt-free seasoning.
    4. Roast, convection oven 375˚F for 9 minutes.
    5. Place 1/4 cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 8 fl-oz slaw and one slice of avocado. Squeeze lime on top of filling, roll into form of burrito and serve.

Serving: 1 wrap provides, 2 3/4oz equivalent mean, 1/4 cup dark green vegetable, 1/4 cup red/orange vegetable, 7/8 cup other vegetable and 1 1/2oz equivalent grains. 

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