Connecticut Students Say, “Si, Si” to Fiesta Wrap on the Menu
It’s only natural that when the team from Charter Oak International Academy came up with their entry in the Recipes for Healthy Kids competition it would have true international flavor. The West Hartford, CT school is a magnet school with a global focus, including Spanish language instruction. Their “Fiesta Wrap” stars quinoa and black beans accompanied by vegetables, lime juice, spices and reduced fat cheddar cheese with optional toppings such as fresh tomatoes, corn salsa or fiesta sauce.
|Intent on their work, Charter Oak student chefs carefully assemble their competition entry Fiesta Wrap.|
At the May 20 judging event, proud parents and other school supporters cheered on the team and sampled the tasty dish. The student chefs got right into the spirit, swapping their grand entrance sombreros for chefs’ hats when they got down to the serious business of preparing the Fiesta Wraps.
The Charter Oak International team combined the talents of Chef Hunter Morton, West Hartford Public School Nutrition Services director Trish Molloy, community member from the “Growing Great Schools” effort Alicia Brown and five Charter Oak students – Cole C., Sasha W., Remie H., Noa B. and Niranda M. Their recipe is in the running for participation in the national cook-off to be held in Grapevine, Texas in July.
The Recipe competition is part of the First Lady’s Let’s Move! initiative and encouraged schools to bring together teams of adults and students to create tasty and nutritious items that could become part of a National School Lunch Program menu. Chef Hunter Morton is also the West Hartford lead chef in another facet of the First Lady’s initiative, the Chefs Move to Schools program, which matches local chefs with interested schools.
Combining culinary talent and international flair, this recipe proves that nutritious food can really taste good!
1 1/2 cup of drained, rinsed Black beans
1/4 (1 Cup) of Quinoa
1/3 cup + 1 1/4 tsp. of Carrots, raw
Cheese, cheddar white, reduced fat, shredded (1 7/8 ozs)
3 tbsp + 2 1/2 tsp (chopped) of Peppers, sweet, red, raw
3 tbsp + 2 1/2 tsp (chopped) of Onions, fresh, red, raw
3/4 tsp of Chili powder
1 1/8 tsp of Cumin
1 1/8 tsp of Lime juice, raw
6 6" diameter of Tortillas, RTB, FLR
2 7/8 tsp of Oil, vegetable
Find out more on how to prepare this recipe, please click here.
Congratulations to the Charter Oak International Academy and best of luck!
|Charter Oak International Academy student chefs making a bold entrance to begin the Recipes for Healthy Kids competition in West Hartford, CT.|
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