Crunchy Chicken Salad Wrap
10 portions · 20 min prep*
View recipeSchool Recipes & Menu Ideas
Practical ideas for your tuckshop menu. Choose a recipe, check the ingredients, then explore products and plan your quantities.
6 recipes · Each makes 10 portions
Warm Chicken & Rice Bowl
10 portions · 20 min prep*
View recipe
Chicken Schnitzel Slider
10 portions · 15 min prep*
View recipe
Chicken Kebab Pita Pockets
10 portions · 20 min prep*
View recipe
Mediterranean Kebab Rice Bowl
10 portions · 20 min prep*
View recipe
Chicken Kebab Rainbow Wrap
10 portions · 20 min prep*
View recipe* Preparation times are estimates and exclude cooking. Follow current product pack instructions. Photos show serving suggestions.
Product sizes, allergens & school menu guidance
Quantities below specify the product size used. Product weights are before cooking unless stated. Cooking changes weight; portions are planning suggestions, not age-specific recommendations.
Follow current product cooking, storage and handling instructions and your kitchen’s food safety procedures. Check every ingredient label and prevent cross-contact. A recipe is not an allergen-free or Smart Choices classification.
For school menu use, confirm the complete recipe and portion size against your school’s requirements. These recipes are proposed menu ideas and have not been kitchen-tested.
Triple C Poultry · School Recipes & Menu Ideas
Crunchy Chicken Salad Wrap
Crisp panko chicken with fresh salad and yoghurt dressing.
Illustrative serving suggestion.
Cooking time: Follow the current chicken product pack.
Product used
View packs & details Panko Crumbed Chicken Breast Schnitzels – 120g (70 per carton)
120 g · 70 per carton
1 schnitzel per wrap; 120g product weight before cooking.
Ingredients
- 10 × 120g panko chicken breast schnitzels (1.2kg)
- 10 wholemeal wraps, approximately 25cm
- 250g lettuce, washed and shredded
- 250g carrot, washed and grated
- 300g cucumber, washed and cut into thin strips
- 200g plain yoghurt
- 20mL lemon juice
Method
- Cook the schnitzels using the current pack instructions, including its frozen or thawed preparation requirements. Prepare clean equipment for the cooked chicken.
- Mix the yoghurt and lemon juice. Prepare the lettuce, carrot and cucumber while the chicken cooks.
- Slice each cooked schnitzel into strips. Lay out the wraps and spread each with one-tenth of the dressing.
- Divide the vegetables evenly between the wraps and add one sliced schnitzel to each. Fold in the sides, roll firmly and serve promptly.
Tuckshop tip: Keep salad, dressing and chicken separate until assembly to help prevent soggy wraps.
Allergen check: Check wheat/gluten in the schnitzel crumb and wraps, and milk in yoghurt. Check the schnitzel label for egg, soy and other declared allergens.
Check every current product and ingredient label; the examples above are not an exhaustive allergen declaration. Follow pack instructions and your kitchen’s food safety procedures. Proposed recipe; kitchen trial recommended.
Scale this recipe
Multiply each ingredient by the number of portions required divided by 10. For 25 portions, multiply by 2.5. For sliders, round whole schnitzels up as needed, cook them fully, then divide into half-schnitzel portions. Adjust batch cooking to your equipment.
Enter this recipe’s quantities and current ingredient costs in the calculator; they are not automatically transferred.
Triple C Poultry · School Recipes & Menu Ideas
Warm Chicken & Rice Bowl
Sliced chicken, brown rice and colourful steamed vegetables.
Illustrative serving suggestion.
Cooking time: Follow the current chicken product pack and rice pack.
Product used
View packs & details Panko Crumbed Chicken Breast Schnitzels – 120g (70 per carton)
120 g · 70 per carton
1 schnitzel and one-tenth of the cooked rice and vegetables per bowl.
Ingredients
- 10 × 120g panko chicken breast schnitzels (1.2kg)
- 500g dry brown rice
- 500g broccoli florets, washed
- 300g carrots, washed and diced
- 200g frozen peas
- 30mL olive oil
- 40mL lemon juice
Method
- Cook the brown rice according to its pack instructions. Time the rice and chicken so both are ready for service together.
- Cook the schnitzels according to their current pack instructions, then slice with clean equipment.
- Steam the carrots and broccoli until tender; add the peas for the final part of cooking and cook through.
- Mix the olive oil and lemon juice. Divide the cooked rice, vegetables and dressing evenly among 10 bowls, add one sliced schnitzel per bowl and serve promptly.
Tuckshop tip: The 500g rice quantity is dry weight. Divide the cooked batch into 10 portions; do not assume its cooked weight.
Allergen check: Check wheat/gluten in the schnitzel crumb, plus egg, soy and any other allergens declared on the product label.
Check every current product and ingredient label; the examples above are not an exhaustive allergen declaration. Follow pack instructions and your kitchen’s food safety procedures. Proposed recipe; kitchen trial recommended.
Scale this recipe
Multiply each ingredient by the number of portions required divided by 10. For 25 portions, multiply by 2.5. For sliders, round whole schnitzels up as needed, cook them fully, then divide into half-schnitzel portions. Adjust batch cooking to your equipment.
Enter this recipe’s quantities and current ingredient costs in the calculator; they are not automatically transferred.
Triple C Poultry · School Recipes & Menu Ideas
Chicken Schnitzel Slider
A smaller chicken roll with lettuce, tomato and yoghurt.
Illustrative serving suggestion.
Cooking time: Follow the current chicken product pack.
Product used
View packs & details Panko Crumbed Chicken Breast Schnitzels – 120g (70 per carton)
120 g · 70 per carton
Makes 10 small sliders, each with half a schnitzel; not a complete meal.
Ingredients
- 5 × 120g panko chicken breast schnitzels (600g)
- 10 mini wholemeal rolls, approximately 40–50g each
- 100g lettuce, washed and shredded
- 250g tomatoes, washed and sliced
- 100g plain yoghurt
Method
- Cook the 5 schnitzels according to the current pack instructions.
- Using a clean board and knife, cut each cooked schnitzel into two portions. Match the pieces to the mini rolls.
- Split the rolls and spread each with 10g yoghurt. Divide the lettuce and tomato evenly between them.
- Add one half-schnitzel to each roll, close and serve promptly.
Tuckshop tip: Half of a 120g schnitzel represents about 60g of product before cooking; cooked weight will be lower.
Allergen check: Check wheat/gluten in the crumb and rolls, milk in yoghurt, and sesame if present on rolls. Check the schnitzel label for egg, soy and other allergens.
Check every current product and ingredient label; the examples above are not an exhaustive allergen declaration. Follow pack instructions and your kitchen’s food safety procedures. Proposed recipe; kitchen trial recommended.
Scale this recipe
Multiply each ingredient by the number of portions required divided by 10. For 25 portions, multiply by 2.5. For sliders, round whole schnitzels up as needed, cook them fully, then divide into half-schnitzel portions. Adjust batch cooking to your equipment.
Enter this recipe’s quantities and current ingredient costs in the calculator; they are not automatically transferred.
Triple C Poultry · School Recipes & Menu Ideas
Chicken Kebab Pita Pockets
Oregano chicken, crunchy salad and yoghurt in wholemeal pita.
Illustrative serving suggestion.
Cooking time: Follow the current chicken product pack.
Product used
View packs & details Large Oregano Chicken Kebabs - 125g
125 g · Packs of 12 or 48
1 kebab per filled pita; approximately 125g product weight before cooking.
Ingredients
- 10 × approximately 125g large oregano chicken kebabs (about 1.25kg)
- 10 wholemeal pita breads, approximately 15cm
- 200g lettuce, washed and shredded
- 300g tomatoes, washed and diced
- 300g cucumber, washed and diced
- 200g plain yoghurt
- 20mL lemon juice
Method
- Cook the kebabs thoroughly according to their current pack instructions.
- Prepare the salad and mix the yoghurt with the lemon juice. Warm or soften the pita breads as directed on their pack.
- Using clean utensils, remove all skewers from the cooked chicken and check that no fragments remain. Cut larger pieces to suit the pita.
- Open each pita and divide the salad and yoghurt dressing evenly. Add the cooked chicken from one kebab to each pita and serve promptly.
Tuckshop tip: Remove every skewer before filling and serving; do not serve the pita with a skewer inside.
Allergen check: Check wheat/gluten in pita and milk in yoghurt. Check the oregano kebab seasoning label for all declared allergens.
Check every current product and ingredient label; the examples above are not an exhaustive allergen declaration. Follow pack instructions and your kitchen’s food safety procedures. Proposed recipe; kitchen trial recommended.
Scale this recipe
Multiply each ingredient by the number of portions required divided by 10. For 25 portions, multiply by 2.5. For sliders, round whole schnitzels up as needed, cook them fully, then divide into half-schnitzel portions. Adjust batch cooking to your equipment.
Enter this recipe’s quantities and current ingredient costs in the calculator; they are not automatically transferred.
Triple C Poultry · School Recipes & Menu Ideas
Mediterranean Kebab Rice Bowl
Mediterranean chicken with brown rice and a fresh chopped salad.
Illustrative serving suggestion.
Cooking time: Follow the current chicken product pack and rice pack.
Product used
View packs & details Large Mediterranean Chicken Kebabs - 125g
125 g · Packs of 12 or 48
1 kebab and one-tenth of the cooked rice and salad per bowl.
Ingredients
- 10 × approximately 125g large Mediterranean chicken kebabs (about 1.25kg)
- 500g dry brown rice
- 400g cucumber, washed and diced
- 400g tomatoes, washed and diced
- 200g capsicum, washed, deseeded and diced
- 40mL olive oil
- 60mL lemon juice
Method
- Cook the rice according to its pack instructions and time it to finish close to service.
- Cook the kebabs thoroughly according to their current pack instructions.
- Prepare the cucumber, tomato and capsicum. Combine the olive oil and lemon juice.
- Remove all skewers from the cooked chicken using clean utensils and check for fragments.
- Divide the cooked rice between 10 bowls. Add one kebab's cooked chicken and one-tenth of the salad and dressing to each. Assemble close to service and serve promptly.
Tuckshop tip: Keep the salad separate until serving. The rice ingredient quantity is dry weight.
Allergen check: Check the Mediterranean kebab marinade and all packaged ingredients for declared allergens. No allergen-free claim is made for this recipe.
Check every current product and ingredient label; the examples above are not an exhaustive allergen declaration. Follow pack instructions and your kitchen’s food safety procedures. Proposed recipe; kitchen trial recommended.
Scale this recipe
Multiply each ingredient by the number of portions required divided by 10. For 25 portions, multiply by 2.5. For sliders, round whole schnitzels up as needed, cook them fully, then divide into half-schnitzel portions. Adjust batch cooking to your equipment.
Enter this recipe’s quantities and current ingredient costs in the calculator; they are not automatically transferred.
Triple C Poultry · School Recipes & Menu Ideas
Chicken Kebab Rainbow Wrap
Oregano chicken with crisp cabbage, carrot and capsicum.
Illustrative serving suggestion.
Cooking time: Follow the current chicken product pack.
Product used
View packs & details Large Oregano Chicken Kebabs - 125g
125 g · Packs of 12 or 48
1 kebab per wrap; approximately 125g product weight before cooking.
Ingredients
- 10 × approximately 125g large oregano chicken kebabs (about 1.25kg)
- 10 wholemeal wraps, approximately 25cm
- 200g red cabbage, washed and finely shredded
- 250g carrots, washed and grated
- 150g lettuce, washed and shredded
- 200g capsicum, washed, deseeded and thinly sliced
- 200g plain yoghurt
- 20mL lemon juice
Method
- Cook the kebabs thoroughly according to the current pack instructions.
- Prepare the cabbage, carrot, lettuce and capsicum. Mix the yoghurt and lemon juice.
- Remove every skewer from the cooked chicken using clean utensils and check for fragments. Cut larger chicken pieces as needed.
- Spread one-tenth of the dressing over each wrap. Divide the vegetables evenly and add the cooked chicken from one kebab per wrap.
- Fold in the sides, roll firmly and serve promptly.
Tuckshop tip: Shred the cabbage finely so the wraps are easy to roll and bite.
Allergen check: Check wheat/gluten in wraps, milk in yoghurt, and the kebab seasoning for all declared allergens.
Check every current product and ingredient label; the examples above are not an exhaustive allergen declaration. Follow pack instructions and your kitchen’s food safety procedures. Proposed recipe; kitchen trial recommended.
Scale this recipe
Multiply each ingredient by the number of portions required divided by 10. For 25 portions, multiply by 2.5. For sliders, round whole schnitzels up as needed, cook them fully, then divide into half-schnitzel portions. Adjust batch cooking to your equipment.
Enter this recipe’s quantities and current ingredient costs in the calculator; they are not automatically transferred.
From menu idea to school order
Compare products and packs in the school catalogue, then use the calculator to plan your serves and ingredient costs.