Source: MRS 2015
MRS: 934 — Vegetarian Entrées (900s)

Vegetarian Wrap on Flat Bread

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2¼ oz. eq. whole grains, 3/8 cup other vegetable
Number of Portions: 50  Size of Portion: 2 halves
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Salad Mix, Roamine Blend, #4013
1 quart(s)
Bread, Flat, WGR, #1208
50 flat bread(s)
Bell Peppers, Green, Whole, Fresh, #4104
1 pound(s) + 12 ounce(s)
Carrots, Raw, Mini, Peeled, #4002
1 pound(s) + 4 ounce(s)
Onions, Red, Whole, Fresh, #4102
1 pound(s) + 12 ounce(s)
Cucumber with Peel, Whole, Fresh, #4101
3 pound(s) + 2 ounce(s)
Cheese, American, Grated/Shredded, #1307
6 pound(s) + 8 ounce(s)
Dressing, Lite Ranch, PC, 1.5 ounce #2205
50 packet(s)
DIRECTIONS

1.

Thinly slice or chop romaine lettuce.

2.

Grate or julienne remaining raw ingredients (bell peppers through cucumber). A food processor may be used to cut the vegetables.
Mix cut vegetables together and place them in a collander to drain for 5-10 minutes.

3.

SANDWICH ASSEMBLY:

  • Separate flat bread on a clean work surface area.
  • Place ¼ cup of romaine on each tortilla.
  • Portion 2 ounces of vegetable mixture with a #10 scoop on top of romaine lettuce.
  • Sprinkle 2 ounces (¼ cup) of cheese on top of vegetables.
  • 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.

4.

Portion 1 wrap (2 halves) with a packet of ranch dressing per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2¼ oz. eq. whole grains and 3/8 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 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
519
Carbohydrates
37.82 g
Dietary Fiber
7.09 g
Protein
20.13 g
Sodium
1418.45 mg
Total Fat
34.34 g
Sat. Fat
14.51 g
Trans Fat
0.00 g