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Source: MRS 2014
MRS: 772 — Sandwiches (700s)

Ham and Cheese Wrap (Briggs)

Meal Component Contribution:
3 oz. eq. meat/meat alternate,1 1/4 oz. eq. whole grains, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: 2 halves
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #25
8 pound(s)
Cheese, Cream, (Lite Neufchatel), #90
2 ounce(s)
Tortilla, Soft Flour, Briggs, #59
50 tortilla(s)
Cheese, American Process, Sliced, #39
3 pound(s) + 2 ounce(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #633
2 pound(s) + 4 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #631
1 pound(s) + 8 ounce(s)
DIRECTIONS

1.

Thinly slice ham and weigh 2 1/2 ounces portion.

2.

Spread tortillas with a very thin layer of softened cream cheese.

3.

TRIMMINGS:
If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
Rinse tomatoes under cool running water, drain, core, and then dice.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

4.

SANDWICH ASSEMBLY:

  • Layer 2 1/2 ounces of ham, 1 ounce (two 1/2 ounce slices) of cheese, 1/4 cup shredded lettuce, and 1 tablespoon diced tomatoes in each tortilla.
  • Fold 2 sides of wrap 1 inch over filling.
  • Roll tightly as for jelly roll, starting to roll from side and over filling.
  • Wrap each wrap in deli-paper. Cut in half diagonally.

5.

Portion 2 halves per portion. Each portion provides 3 oz. eq. meat/meat alternate, 1 1/4 oz. eq. whole grains, and 1/8 cup 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.

Nutrients Per Serving
Calories
312
Carbohydrates
22.34 g
Dietary Fiber
2.45 g
Protein
20.00 g
Sodium
1436.59 mg
Total Fat
14.84 g
Sat. Fat
8.10 g
Trans Fat
0.00 g
Updated: 5/27/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
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© Mississippi Recipes For Success developed by the Mississippi Department of Education, Office of Child Nutrition

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