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Turkey and Cheese Wrap (Briggs)
3 oz. eq. meat/meat alternate,1 1/4 oz. eq. whole grains, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 25 Size of Portion: 1 wrap
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 25 SERVINGS) |
|---|---|
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 2 pound(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 1 1/2 pound(s) |
Turkey Breast, Smoked, #21 | 3 pound(s) + 4 ounce(s) |
Cheese, American Process, Sliced, #39 | 1 pound(s) + 4 ounce(s) |
Tortilla, Soft Flour, Briggs, #59 | 25 tortilla(s) |
DIRECTIONS
1. | 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. |
2. | Thinly slice turkey. Weigh 2 ounces to determine portion size for each wrap. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | SANDWICH ASSEMBLY:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
4. | Portion 1 wrap (2 halves). Each portion provides 3 oz. eq. of meat/meat alternate,1 1/4 oz. eq. of whole grains, 1/8 cup of red/orange vegetable and 1/8 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.