Ingredients

1 Each 6" Whole Grain Rich Round Flatbread
.5 C Mixed Berries
2 tbsp. Nut Or Seed Butter
1 tbsp. Fruit Jam

Chef Notes

Each Taco provides 2 oz. eq. whole grain, 2 oz. M/MA and ½ c. fruit servings for USDA Child Nutrition Food Based Menus

Directions

1
 Keep product frozen at 0°F to -10°F until ready to use
2
 Remove bagged flatbreads and place at room temperature to thaw for up to 5 days
3
 On day of service place the flatbreads on a lined sheet pan and cover with foil, then warm at 350°F 4-5 min.
4
 Leave pan covered and place in a warming cabinet to hold at 140°F until ready to make tacos.
5
 Remove bags of frozen commodity berries and thaw slightly
6
 Gently toss the berries together being careful not to break them apart. Drain off excess juice
7
 Spread 2 Tbsp. of the nut or seed butter evenly over each warmed flatbread. Choose creamy peanut butter or use “Wow™ Soy Butter” or Sunflower seed “Sunbutter™” for those students with nut allergies
8
 Spread 1 Tbsp. fruit jam over the nut or seed butter
9
 Scoop ½ c. of the thawed mixed berries over the jam
10
 Fold the flatbread in half forming the taco
11
 Serve one taco with a ½ cup of vegetables and 8 oz. milk for a USDA reimbursable lunch
1