Roasted Fish Crispy Slaw Wrap

1 lb 9 oz  Fresh red cabbage, shredded 

1 lb 9 oz Fresh white cabbage, shredded 

1 lb 9 oz Fresh carrots, shredded

2 ½ cups Fresh bok choy, julienne sliced

2 1/3 cups Balsamic vinaigrette dressing 

6 lb 4 oz Frozen Tilapia filets, thawed, cut into 25-4 oz portions

¼ cup Extra virgin olive oil 

¼ cup Salt-free chili-lime seasoning blend

2 ¼ cups Fresh romaine lettuce, julienne sliced

7 ½ oz Fresh avocados, sliced ¼”, 25 slices all together

7 Fresh limes, cut into quarters

Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Cover and refrigerate until ready to serve. 

 

Place Tilapia portions on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.   

Brush oil on Tilapia and sprinkle with salt-free seasoning. Roast: 375 °F for 12 minutes When done, fish will flake easily with a fork. 

Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup slaw and one slice of avocado. Squeeze lime on top of filling. Roll in the form of a burrito and seal. Cut diagonally in half and serve. 

Makes 25 1 wrap (two halves) servings.  

source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/