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Chicken Fajita on Flat Bread
3 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 25 Size of Portion: 2 halves
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 25 SERVINGS) |
|---|---|
Chicken Strips, Fajita, Frozen | 6 pound(s) + 8 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 2 pound(s) + 8 ounce(s) |
Bread, Flat, WGR, #118 | 25 flat bread(s) |
Salsa, Mild, Bulk, #269 | 1/4 gallon(s) |
DIRECTIONS
1. | Heat chicken according to package directions. CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
2. | Portion 1 ounce of cheese and 1 ounce salsa separately in portion cups. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Separate flat bread on a clean work surface area. |
4. | Determine 2 ounce serving size of chicken strips. |
5. | Place 2 ounces of chicken, 1 ounce of cheese and 1 ounce of salsa on each flat bread. |
6. | To Roll Sandwich:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
7. | Portion one wrap (2 halves) for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains, 1/8 cup red/orange vegetable. |
Production Notes
Use commodity products when available.
Serving Notes
Alternate serving idea: students may select preportioned cheese and salsa.