Chicken Tender & Blueberry Wrap

Chicken Tender & Blueberry Wrap

Recipe developed by Chef Jason K. Morse, CEC, 5280 Culinary, LLC

For easy school foodservice printing, download this recipe in a PDF.


Wrap Ingredients

  • 5 lb slaw mix, shredded with red cabbage and carrot
  • 14 lb chicken, tenders or nuggets
  • 4 lbs 12 oz blueberries, oven warmed
  • 3 lb pepper, red bell
  • 50 ea tortilla, WG 8”
  • Chili Italian Dressing, recipe below

Dressing Ingredients

  • 6 cups canola or vegetable oil
  • 1 cup sweet chili sauce
  • 1 cup apple cider vinegar
  • 2 Tbsp sugar, white granulated
  • 1 Tbsp salt, Kosher
  • 2 tsp garlic, granulated
  • 2 tsp onion, granulated
  • 6 Tbsp Italian herbs



  1. Assemble each wrap as follows: 1 ea 8” tortilla, 6 oz spoodle of slaw mix, equal to ¾ c, 2 oz wt chicken chunks, add red bell pepper julienne strips, top with oven warmed blueberries
  2. Roll the tortilla and tuck the edges in, final roll and wrap in sandwich wrap. Cool to 40°F or colder.
  3. For service: remove from cooler, cut in half on an angle and serve 2 halves.

Dressing Instructions

  1. Place all ingredients into a large mixing bowl and mix well.
  2. Using an immersion blender, mix for about 2–3 minutes at
  3. medium speed, until all ingredients are incorporated.
  4. Cover, label and date.
  5. Store for service at 40°F or cooler.
  6. Shake well prior to service.

Slaw Instructions

  1. Place the slaw mix into a large stainless steel mixing bowl, including carrots and red cabbage. Mix well.
  2. Add 50 fl oz of the dressing (recipe above) to the bowl with the slaw mix.
  3. Mix the slaw mix with the dressing and hold at 40°F or colder until needed for service.
  4. Store for service at 40°F or cooler.
  5. Shake well prior to service.
  6. Optional: For extra flavor add fresh chopped cilantro or green onions, as acceptable by your students.