Peachy Basil Stuffed Breakfast Wrap

Yield 50 Servings
Skill Level Intermediate

This is a school meal recipe.


  1. In a bowl, combine sugar with 1/2 cup of the ground cinnamon and set aside.
  2. Pour apple juice on sheet pan. Coat both sides of the tortillas with the juice.
  3. Sprinkle cinnamon/sugar mixture on both sides of tortilla and allow to rest on sheet pan.
  4. Add cream cheese, mango, Jalapeno peppers, basil, and salt to a food processor. Blend together for 1 minute and scrape the side of the bowl.
  5. Toast remaining cinnamon and cumin for 3 minutes in the oven. Add to the blender along with honey. Process for another minute and scrape bowl.
  6. Refrigerate at 41°F or less until firm.
  7. To each tortilla shell, add 1 oz. mozzarella cheese, a #12 scoop cream cheese mixture, and 3 oz. peaches.
  8. Roll each tortilla as follows:
    • Fold the sides to the center as to touch the filling.
    • Fold the bottom towards the top halfway to cover the filling.
    • Roll the rest of the way.
  9. Place the rolled tortillas in a shallow baking pan with the seams down. Spray the tops of tortilla with pan release spray.
  10. Bake at 350°F for 12-14 minutes until the filling reaches 140°F (CCP).

Click here for printable bulk recipe PDF

PDF includes meal pattern contribution and additional nutritional information


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