We currently do offer a wide variety of gluten-free entree options. Not all options are currently posted on the menu but rotate throughout the school year based on seasonality.
Black Bean and Veggie Enchiladas: A delectable veggie mix includes corn, black beans, zucchini and red bell pepper that's mixed with a Mexican spice blend wrapped in a corn tortilla and smothered in a mild enchilada sauce.
Bean and Cheese Enchiladas: Meatless and GF, this is a new take on your New Mexican favorites. We hand roll corn tortillas with two types of real California cheese and smashed pinto beans and slather mild enchilada sauce all over. Top it all with a little more cheese
Broccoli Cheddar Potato Skins: Crunchy broccoli florets and tangy cheddar cheese are nested in a trio of fresh potato skins
Buffalo Chicken Potato Skins: This entrée combines Frank’s RedHot Sauce with antibiotic-free chicken and our house blend of ricotta and cheddar cheese, stuffed into fresh potato skins
California Roll: Nori, fresh avocado, and faux crab are nestled in seasoned white rice. Enjoy edamame and tamari dipping sauce on the side
Caribbean Salad: Romaine lettuce topped with black beans, ABF chicken breast, red bell pepper, a touch of onion, and orange segments blend together perfectly with our enticing mango dressing. Real mango mixed with a little cumin and paprika for smokiness make this dressing the perfect complement to this salad
Cheese and Cracker Plate: Now gluten-free! Mild Cheddar cheese is neatly arranged with Crunchmaster gluten-free brown rice crackers and fresh fruit
Chicken Bacon Ranch Potato Skins: We take antibiotic-free chicken, crisp bacon, cheddar cheese, and our homemade ranch dressing, and stuff the mixture into ‘tater skins
Chicken Cobb Salad: Start with crispy romaine lettuce and toss in antibiotics-free chicken, red onion, fresh grape tomatoes, nitrite-free bacon, and chunks of hard-boiled eggs. Cover it with cheddar cheese and our in-house ranch dressing.
Coleman Naturals Gluten-Free Chicken Strips w/Brown Rice Pilaf: Our Coleman Natural gluten-free chicken strips are so delicious, you won't even miss the gluten! Our tenders are perfectly paired atop a savory brown rice pilaf with yellow corn simmered in chicken broth with mild onion and garlic flavors.
Cucumber Roll: For this maki roll, we use seedless strips of cucumber combined with nori and tucked into seasoned white rice. Top this Asian-style entrée with sides of edamame and tamari dipping sauce.
Egg Salad and Cracker Plate: This creamy home-made egg salad with mayo, mustard, salt & pepper is perfectly paired with crunchy crackers and carrots on the side.
Gluten-Free Angus Cheeseburger: We take an all-natural antibiotic-free Angus hamburger patty and a thick slice of Cheddar cheese then pile it onto a delicious ancient grains gluten-free bun from Smart Flour Foods
Gluten-Free Angus Hamburger: We salute the good ol' red, white & blue with an all-natural antibiotic-free Angus beef hamburger patty on an ancient grains gluten-free bun from Smart Flour Foods
Gluten-Free Bacon, Egg & Cheese Burrito: Warm, soft, cheesy, breakfast burrito with scrambled eggs and bacon strips wrapped in a gluten-free tortilla.
Gluten-Free BBQ Chicken Wrap: Diced antibiotic-free chicken breast wrapped in a gluten-free tortilla with fresh romaine lettuce, shredded cheddar cheese, sliced tomatoes, and Kinder's BBQ sauce and cream cheese spread.
Gluten-Free Bean & Cheese Burrito: Smashed pinto beans and delicious shredded cheddar cheese all hand-rolled in a gluten-free tortilla.
Gluten-Free Chicken Caesar Wrap: We toss our fresh crisp romaine lettuce with tangy homemade Caesar salad dressing, chunks of fresh-roasted antibiotic-free chicken breast all rolled up in a gluten-free tortilla.
Gluten-Free Egg & Cheese Breakfast Burrito (NEW): Fluffy scrambled eggs and shredded cheese wrapped into a warm gluten-free tortilla.
Gluten-Free Hot Dog: We take Fork In The Road sustainably-raised, nitrite-free, all-natural beef hot dogs and serve them in a gluten-free bun
Gluten-Free Rice & Bean Burrito: A cheese-free version of its more popular sibling, the name says it all (literally). Black beans and Mexican brown rice hand-rolled in a gluten-free tortilla
Gluten-Free Rice & Bean Burrito with Cheese: Mexican rice, black beans, and cheddar cheese wrapped up nice and tight in a gluten-free tortilla. This simple combination is elevated by the seasoned brown rice cooked in flavorful vegetable broth and seasoned with chili powder, garlic and onion powder, Mexican oregano, and paprika
Greek Salad: Feta cheese, cucumber, and our in-house, creamy white balsamic dressing are nestled in a bed of fresh romaine lettuce.
Hand-Rolled Beef Enchiladas: All-natural, antibiotic-free beef simmered in our authentic enchilada sauce. Corn tortillas are hand-rolled and topped with shredded cheddar cheese. Served with a side of smashed refried beans
Hummus and Cracker Plate: Find Crunchmaster gluten-free brown rice crackers served aside creamy Sabra hummus. Carrots and celery are the perfect complements to this protein-rich vegetarian favorite.
Potato Skins: These are not-your-diner's potato skins! We stuff delicious potato boats with our housemade tri-blend of cheeses and top with chopped crisp bacon.
Salami, Cheese, and Cracker Plate: Slices of thick cheddar cheese, natural & uncured Italian salami, and gluten-free brown crackers
Shepherd’s Pie: A kid-favorite version of this traditional British casserole that layers all-natural antibiotic-free ground beef, mashed potatoes, sweet corn, and cheddar cheese (and it just so happens to naturally be gluten-free!)
Smokehouse BBQ Chicken: Antibiotic-free hand-chopped chicken is smothered in Kinder's award-winning mild BBQ sauce - this is an easy to eat dish with no bones! Served with smashed potatoes and corn
Southwest BBQ Chicken Salad: We top our crisp romaine lettuce with all-natural antibiotic-free sliced chicken breast, sweet corn, tomatoes and cheddar cheese. We make our BBQ ranch dressing in house with Kinder's mild BBQ sauce and serve it on the side
Taco Salad: We top our crisp romaine lettuce with seasoned ground turkey, a sprinkle of shredded cheddar cheese and all the usual taco salad favorites.
Tikka Masala: We've simmered up a batch of tender antibiotic-free chicken in a rich tomato sauce with mild Indian spices. Served on a bed of golden whole-grain rice, alongside sweet green peas
Tuna Salad and Cracker Plate: Our tuna salad is made in-house with creamy mayo, chopped pickled dill and black pepper. For an added protein punch, we've added a perfectly hard-boiled egg on the side. Enjoy it all with crunchy crackers.
Twice-Baked Potato Skins: Cheddar cheese and crisp bacon are swirled into scratch-made mashed potatoes and nestled into fresh potato skins
Vegetarian Cobb Salad: This is a yummy salad full of cheese, hard-boiled eggs, and crunchy veggies to add maximum flavor to your healthy bowl of crisp romaine lettuce.
Yogurt Parfait w/Berries and Pumpkin Quinoa Granola: We source creamy vanilla yogurt and make a parfait with layers of strawberries, blueberries, red raspberries, and blackberries. Served on the side, this treat can then be topped with locally-made Ladera Pumpkin Quinoa granola!
Choicelunch takes every precaution to prevent cross-contamination between allergens and ensure the accuracy of the information presented. We go to great lengths to source our ingredients with our most sensitive customers in mind, and often make decisions based on the allergen composition of an ingredient. However, we cannot guarantee with absolute certainty that every entree will be completely free of trace amounts of allergens, as product substitutions that impact the allergen makeup of an ingredient, though rare, may occur.
Choicelunch does not recommend that customers with severe or life-threatening allergies participate in the program. We caution against this only because, ultimately, the health and well-being of your child is our first priority. This is not intended to diagnose, treat, cure, or prevent any disease.