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Vegetarian Wrap (Briggs)
1 1/4 oz eq. meat/meat alternate, 1 1/4 oz. eq. whole grains, 3/8 cup other vegetable
Number of Portions: 50 Size of Portion: 2 halves
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Tortilla, Soft Flour, Merchants, #59 | 50 tortilla(s) |
Romaine Lettuce, Chopped, Fresh, #642 | 1 quart(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 1 pound(s) + 12 ounce(s) |
Carrots, Fresh, Raw, Shredded, #601 | 1 pound(s) + 4 ounce(s) |
Onions, Red, Whole, Fresh, #639 | 1 pound(s) + 12 ounce(s) |
Cucumber with Peel, Whole, Fresh, #635 | 3 pound(s) + 2 ounce(s) |
Cheese, American, Grated/Shredded, #60 | 6 pound(s) + 8 ounce(s) |
Dressing, Lite Ranch, PC, 1.5 ounce #191 | 50 packet(s), 1.5 ounce |
DIRECTIONS
1. | Thinly slice or chop romaine lettuce. |
2. | Grate or julienne remaining raw ingredients (bell peppers through cucumber). A food processor may be used to cut the vegetables. |
3. | SANDWICH ASSEMBLY:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion 1 wrap (2 halves) with a PC of ranch dressing per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 1/4 oz. eq. whole grains, and 3/8 cup of other vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.
Sandwiches may be wrapped in deli paper prior to cutting.