Source: MRS 2015
MRS: 703 — Sandwiches (700s)

Tuna Ranch on Flat Bread

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2ΒΌ oz. eq. whole grains, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable
Number of Portions: 50  Size of Portion: 1 wrap
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Dressing, Ranch, Dry Mix, #2244
1/8 packet(s)
Milk, Fluid, Buttermilk, Cultured, Lowfat
1/2 cup(s) + 1/2 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1/2 cup(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
3 pound(s) + 8 ounce(s), 2-3/5" diameter
Salad Mix, Roamine Blend, #4013
2 pound(s)
Tuna, Chunk Light, #2518
1 1/2 pouch(es)
Cheese, Parmesan, Grated, #1304
2 cup(s)
Bread, Flat, WGR, #1208
50 flat bread(s)
Cheese, Cream, (Lite Neufchatel), #1302
2 ounce(s)
DIRECTIONS

1.

Prepare ranch dressing according to package directions.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready to assemble sandwiches.

2.

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 thinly slice (8 slices per tomato).

CCP:  Hold under refrigeration (41 degrees F or lower) until ready to assemble sandwiches.

3.

Drain liquid from tuna.
Mix together drained tuna, lettuce, tomatoes, cheese, and ranch dressing.

4.

SANDWICH ASSEMBLY:

  • Separate flat bread on a clean work surface area.
  • Spread each flat bread with a thin layer of softened cream cheese.
  • Using a #8 scoop, place 4 ounces of tuna mixture 1 inch from the short edge of the flat bread.
  • Fold one short edge of bread so that it covers 1/3 of the filling.
  • Continue to roll the bread tightly over the filling until you reach the other short side of the flat bread.
  • Each sandwich may be wrapped in deli-paper.
  • Cut in half diagonally.

Cover and refrigerate until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. 

5.

Portion one wrap (2 halves) for each serving. Each serving provides 2 oz. eq. meat/meat alternate, 2¼ 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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
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.

Nutrients Per Serving
Calories
198
Carbohydrates
25.39 g
Dietary Fiber
6.76 g
Protein
17.72 g
Sodium
589.69 mg
Total Fat
5.20 g
Sat. Fat
1.03 g
Trans Fat
0.00 g