Source: MRS 2015
MRS: 794 — Sandwiches (700s)

Tuna Ranch Wrap - Merch

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1¾ 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 package(s)
Milk, Fluid, Buttermilk, Cultured, Lowfat
1/2 cup(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1/2 cup(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
3 pound(s) + 8 ounce(s)
Salad Mix, Roamine Blend, #4013
2 pound(s)
Tuna, Chunk Light, #2518
1 1/2 pouch(es)
Cheese, Parmesan, Grated, #1304
2 cup(s)
Tortilla, Soft Flour, 8", Merchants, #1222
50 tortilla(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 for sandwich assembly. 

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 for sandwich assembly. 

3.

FILLING ASSEMBLY:

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

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

4.

SANDWICH ASSEMBLY:

  • Thaw tortillas according to package directions.
  • Spread each tortilla with a thin layer of softened cream cheese.
  • Using a #8 scoop, place 4 ounces of tuna mixture in center of 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.
  • Each sandwich may be wrapped in deli-paper.
  • Cut in half diagonally.

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

5.

Portion one wrap (2 halves) for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1¾ 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
180
Carbohydrates
21.39 g
Dietary Fiber
2.76 g
Protein
13.72 g
Sodium
374.68 mg
Total Fat
5.70 g
Sat. Fat
2.53 g
Trans Fat
0.00 g


Illustrated Presentation of Tuna Ranch Wrap - Merch
1.

1 serving of a Tuna Ranch Wrap.