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
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.
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.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
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.
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.
Alternate serving idea: students may select preportioned cheese and salsa in individual portion cups.
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