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Chicken Fajita Wrap-Briggs
2½ oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 wrap
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, Frozen, #1028 | 15 pounds + 10 ounces |
Cheese, Mozzarella, Shredded, #1307 | 6 pound + 4 ounces |
Salsa, Bulk, #2823 | 3 quarts + 1 cup |
Tortilla, Soft Flour, 8", #1222 | 100 tortillas |
DIRECTIONS
1. | Thaw the chicken in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Heat the chicken according to package or case directions. Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Weigh 3 ounces of the chicken strips to determine the portion size Cover and hold the chicken strips for wrap assembly. CCP: Cover and hold for service at 135 degrees F or higher. |
4. | Portion 1 ounce of cheese and 1 ounce of the salsa, separately, in individual portion cups. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
5. | Warm the tortillas according to package or case directions. |
6. | Place 2¼ ounces of chicken strips in each tortilla and serve. Students may select the preportioned cheese and salsa. Portion one wrap with cheese and salsa per serving. Each portion provides 2½ oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, and 1/8 cup red/orange vegetable. CCP: Hold and maintain the product at a minimum temperature of 13 5 |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.
If commodity fajita chicken is used in this recipe, use the USDA FNS Food Buying Guide for School Meal Programs to determine the the amount of chicken to use.
Nutrients Per Serving
Illustrated Presentation of Chicken Fajita Wrap-Briggs
| 1. | _300_200_int_c1.jpg) 1 serving of Chicken Fajita Wrap |