BBQ Chicken Wrap:
- BBQ sauce (about 1 fl oz)
- Ranch Dressing (about .5 fl oz)
- Hand pulled leftover grilled chicken breast (2-3 oz wt)
- Leftover roasted potatoes (1 cup)
- Red and Green pepper slices (2-3)
- Romaine lettuce leaf (1-2)
- Salt and pepper to taste
- 12" flour tortilla
Assembly Instructions:
Break and pull the chicken breast into shreds or bite size pieces and mix in a bowl with the BBQ sauce.
Lay the tortilla out on a plate and lay the lettuce down first in the middle.
Place the pepper slices on top of the lettuce and then season with a touch of salt and pepper.
Spoon some roasted potatoes onto the vegetables and dress with the ranch dressing.
Spoon the BBQ chicken on top of the potatoes and roll up the wrap like a burrito, tucking the sides in first.
Cut in half or eat it whole.
Smoked Turkey Pasta Salad Wrap:
- Leftover rotelli pasta (1 cup)
- Vinaigrette salad dressing (2 fl oz)
- Frozen peas (2 tbsp)
- Smoked turkey (2 slices cut into ¼" squares)
- Red Pepper, 1/4" dice (1 tbsp)
- Red onion, 1/4" dice (1/2 tbsp)
- Roma Tomato, 1/4" dice (1 tbsp)
- Parmesan Cheese, (2 tbsp)
- Romaine lettuce leaf (1-2)
- Squeeze of lemon juice
- Salt and pepper to taste
- 12" whole wheat tortilla
Assembly Instructions:
In a mixing bowl, toss all the ingredients accept the tortilla and season with the salt and pepper and lemon juice to taste.
Lay the tortilla out on a plate and lay the lettuce down first in the middle.
Spoon the pasta salad over the lettuce and roll up the wrap like a burrito, tucking the sides in first.
Cut in half or eat it whole.
Avocado Veggie Wrap:
- Ranch dressing (1 fl oz)
- Low fat sour cream (1 fl oz)
- Pico de Gallo salsa (1/4 cup)
- Hummus (1/4 cup)
- Avocado, mashed so it is spreadable (1/4 of a whole avocado)
- Romaine (2 leaves)
- Black Beans (1/2 cup)
- Frozen corn (1/4 cup)
- Green pepper, ¼" dice (1 tbsp)
- Green onion, sliced thin (1 tbsp)
- Cilantro, chopped (2 tbsp)
- Juice of half a lime
- Salt and pepper
- 12" whole wheat tortilla
Assembly Instructions:
In a mixing bowl, mix the black beans, corn, green pepper, green onion, cilantro and lime juice.
Season with salt and pepper to taste.
Mix the pico de gallo with the ranch dressing.
Lay the tortilla out on a plate and spread the hummus onto one half of the center of the tortilla.
Spread the avocado on the other half of the center of the tortilla.
Place the lettuce over the spreads and spoon the black bean mixture on top of the lettuce.
Drizzle some sour cream onto top and finally the Ranch mixture to finish.
Roll up the wrap like a burrito, tucking the sides in first.
Cut in half or eat it whole.
With childhood obesity on the rise, parents packing lunches that are high in fat, sugar and sodium and school lunches that are void of fresh ingredients and contain overly processed foods, Revolution Foods is changing the way our children eat. They have partnered with Whole foods and other natural food providers to serve students (primarily in low-income, underserved communities) fresh, natural and organic meals. Every meal is home-made, kid-friendly and made daily with care. Revolution foods hires professional chefs to create healthy, fresh and tasty school lunches that are currently being served in urban school districts throughout San Francisco, San Diego and most recently Los Angeles.
Studies show that students who eat a nutritious meal for breakfast and lunch perform better in school and are less likely to disrupt the classroom! Armed with that knowledge, social entrepreneurs and founders Kristin Richmond and Kirsten Tobey, are working together to create a scalable model to transform school meals nation-wide. They also partner with the schools to provide nutrition education to the students and parents so that they understand why they are eating fresh foods and why it's so important. Never has this been done on such a large scale, that's affordable and maintains such a high level of quality. Through commitment and a passion for social change, Revolution Foods is making a mark in every student's life and creating a revolution in the lunch-room cafeteria.
About Amy Klein:
Amy Klein, Executive Chef, served as the Director of Operations for Teach for America before launching her career in the culinary arts. Amy studied under chef Heidi Krahling at Insalatas, a restaurant in San Anselmo. She successfully ran her own catering business and taught cooking classes at Sur La Table in San Francisco and at Kitchen on Fire in Berkeley. Amy served as a lead chef for Parties That Cook, a culinary entertainment company, for five years. Amy is an active member in the Slow Food community, which promotes "Good, Clean and Fair" food. Amy's passion centers around the "Fair", and she works every day to deliver healthy, nutritional food to all students, to focus community attention on the need for equal access to healthy food, and to organize food providers around these ideals. Amy has a BA from Lewis and Clark College and a culinary degree from Tante Marie's culinary school. Amy grew up in a household where gathering around the table for simple home cooked meals was an important part of the day. Amy's family recalls her re-creating her parents' meals and putting dinner on the table for the entire family from a young age.
