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Chicken Fajita Wrap (Merchants)
3 oz. eq. meat/meat alternate, 1 3/4 oz. eq. whole grans, 1/8 cup red/orange vegetable
Number of Portions: 25 Size of Portion: 1 wrap
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) |
Salsa, Mild, Bulk, #269 | 1/4 gallon(s) |
Tortilla, Soft Flour, Merchants, #59 | 25 tortilla(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. | Warm tortillas according to package and/or case directions. |
4. | Determine 2 ounce serving size of chicken strips. Place 2 ounces of chicken strips in each tortilla and serve. Students may select preportioned cheese and salsa. |
5. | Portion one wrap with cheese and salsa per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 3/4 oz. eq. whole grains, and 1/8 cup red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftover fajita chicken should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
If commodity fajita chicken is used, the amount of chicken and the nutrient analysis must be recalculated.