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Tuna Ranch on Flat Bread
2 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 2 halves
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Dark Green)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Dressing, Ranch, Dry Mix, #201 | 1/4 packet(s) |
Milk, Fluid, Buttermilk, Cultured, Lowfat | 1 1/4 cup(s) + 1/2 tablespoon(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 3/4 cup(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 3 pound(s) + 8 ounce(s) |
Romaine Lettuce, Chopped, Fresh, #642 | 2 pound(s) |
Tuna, Chunk Light, #280 | 1 1/2 pouch(es) |
Cheese, Parmesan, Grated, #85 | 2 cup(s) |
Bread, Flat, WGR, #118 | 50 flat bread(s) |
Cheese, Cream, (Lite Neufchatel), #90 | 2 ounce(s) |
DIRECTIONS
1. | Prepare ranch dressing according to package directions. |
2. | Wash, core and dice tomatoes, then drain juice. |
3. | Thinly slice prewashed romaine. If romaine is not prewashed, rinse and drain thoroughly. |
4. | Drain liquid from tuna. |
5. | Separate flat bread on a clean work surface area. |
6. | Spread each flat bread with a thin layer of softened cream cheese. |
7. | To Roll Sandwich:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
8. | Portion one wrap (2 halves) for each serving. Each serving provides 2 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains, 1/8 cup dark green vegetable, and 1/8 cup red/orange 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.