Source: MRS 2018
MRS: 705.1 — Sandwiches (700s)

Chicken Fajita on Flat Bread-USDA

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 2ΒΌ oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 25  Size of Portion: 1 wrap
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 25 SERVINGS)
Chicken Strips, Fajita, Frozen, #1028
3  pound(s) + 12  ounce(s)
Cheese, Mozzarella, Shredded, USDA
1  pound(s) + 12  ounce(s)
Bread, Flat, WGR, #1208
25  flat bread(s)
Salsa, Bulk, #A237-USDA Foods
1  quart(s)
DIRECTIONS

1.

Heat chicken according to package directions. Determine 2 1/4 ounce serving size of chicken strips.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

2.

Weigh 1 ounce of cheese and 1 ounce salsa separately to determine amount for each sandwich.

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

3.

SANDWICH ASSEMBLY:

  • Separate flat bread on a clean work surface area.
  • Place 2 1/4 ounces of chicken, 1 ounce of cheese and 1 ounce of salsa on each 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.
  • Wrap each sandwich 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 one wrap (2 halves) for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 2¼ oz. eq. whole grains, 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.

Serving Notes

Alternate serving idea: students may select preportioned cheese and salsa in individual portion cups.

Nutrients Per Serving
Calories
290
Carbohydrates
27.28 g
Dietary Fiber
7.90 g
Protein
29.56 g
Sodium
824.00 mg
Total Fat
8.50 g
Sat. Fat
3.49 g
Trans Fat
0.00 g