Source: MRS 2015
MRS: 798 — Sandwiches (700s)

Turkey and Cheese Wrap - Merch

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1¾ oz. eq. whole grain, 1/8 cup red/orange vegetable, and 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 25 SERVINGS)
Lettuce, Shredded, #4008
1 1/2 pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 1/2 pound(s), (2 3/5" diameter)
Turkey Breast, Smoked, #1073
3 3/4 pound(s)
Cheese, American Process, Sliced, #1308
1 3/4 pound(s)
Tortilla, Soft Flour, 8", Merchants, #1222
25 tortilla(s)
DIRECTIONS

1.

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 sandwich assembly.

2.

TRIMMINGS:

  • 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.

SANDWICH ASSEMBLY:

  • Lay out flour tortillas on a clean work surface area.
  • Layer 2 ounces of turkey, 1 ounce of cheese (two ½ ounce slices), ¼ cup of shredded lettuce and 3 tomato slices on 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.
  • Cut in half diagonally.

Cover with plastic wrap and place under refrigeration until ready for service.

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,1¾ 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 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.

Nutrients Per Serving
Calories
329
Carbohydrates
29.98 g
Dietary Fiber
2.65 g
Protein
21.21 g
Sodium
1381.00 mg
Total Fat
14.34 g
Sat. Fat
7.34 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Turkey and Cheese Wrap - Merch
1.

2 ounces of turkey, 1 ounce of cheese (two ½ ounce slices), ¼ cup of lettuce and tomato slice on each tortilla

2.

Grabbing sides of the wrap

3.

2 sides of wrap folded 1 inch over filling

4.

Roll tightly as for jelly roll, starting to roll from side and over filling

5.

Completely rolled wrap

6.

1 serving of Turkey and Cheese Wrap. Each sandwich could be wrapped in deli paper before slicing.