Source: MRS 2023
MRS: 4345 — Sandwiches (4000s)

Chicken Fajita Wrap-Briggs

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 100  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)

Chicken Strips, Fajita, Frozen, #1028
15  pounds + 10  ounces
Cheese, Mozzarella, Shredded, #1307
6  pound + 4  ounces
Salsa, Bulk, #2823
3  quarts + 1  cup
Tortilla, Soft Flour, 8", #1222
100  tortillas


Thaw the chicken in the refrigerator.

CCP: Hold under refrigeration (41 degrees F or lower).


Heat the chicken according to package or case directions.

Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.


Weigh 3 ounces of the chicken strips to determine the portion size

Cover and hold the chicken strips for wrap assembly.

CCP: Cover and hold for service at 135 degrees F or higher.


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

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


Warm the tortillas according to package or case directions.


Place 2¼ ounces of chicken strips in each tortilla and serve. Students may select the preportioned cheese and salsa.

Portion one wrap with cheese and salsa per serving. Each portion provides 2½ oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, and 1/8 cup red/orange vegetable.

CCP: Hold and maintain the product at a minimum temperature of 13 5
degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled wraps should be discarded.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if the 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 USDA Foods fajita chicken is used in this recipe, use MRS recipe 4345.1 to determine the amount of chicken to use.

Nutrients Per Serving
24.61 g
Dietary Fiber
3.00 g
25.34 g
910.98 mg
Total Fat
8.00 g
Sat. Fat
4.73 g
Trans Fat
0.00 g

Illustrated Presentation of Chicken Fajita Wrap-Briggs

1 serving of Chicken Fajita Wrap