Source: MRS 2017
MRS: 748.1 — Sandwiches (700s)

Chicken Fajita Wrap - Briggs - USDA

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1ΒΌ 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
Cheese, Mozzarella, Shredded, USDA
1  pound(s) + 9  ounce(s)
Salsa, Bulk, #A237-USDA Foods
1  quart(s)
Tortilla, Soft Flour, 8", Briggs, #1222
25  tortilla(s)
DIRECTIONS

1.

Heat chicken according to package directions.

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

2.

Portion 1 ounce of cheese and 1 ounce salsa separately in portion cups.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

Warm tortillas according to package and/or case directions.

4.

Determine 2 ¼ ounce serving size of chicken strips. Place 2 ¼ ounces of chicken strips in each tortilla and serve. Students may select preportioned cheese and salsa.

5.

Portion one wrap with cheese and salsa per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, and 1/8 cup red/orange vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.  Leftover unassembled fajita chicken should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

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.   

If commodity fajita chicken is used in this recipe, use the USDA FNS Food Buying Guide for School Meal Programs to determine the the amount of chicken to use.

Nutrients Per Serving
Calories
273
Carbohydrates
23.16 g
Dietary Fiber
3.78 g
Protein
24.60 g
Sodium
586.00 mg
Total Fat
8.70 g
Sat. Fat
4.70 g
Trans Fat
0.00 g