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Chicken Fajita Wrap-USDA Foods
2½ oz. eq. meat/meat alternate, 1½ 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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, USDA Foods, #100117 | 13 pounds + 5 ounces |
Cheese, Mozzarella, Shredded, #1307 | 6 pound + 4 ounces |
Salsa, Bulk, #2823 | 3 quarts + 1 cup |
Tortilla, Soft Flour, 8", #1222 | 100 tortillas |
DIRECTIONS
1. | If the chicken is frozen, thaw it in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Heat the chicken according to the package or case directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Weigh 2.1 ounces of the chicken strips to determine the portion size. CCP: Cover and hold for service at 135 degrees F or higher. |
4. | Portion one ounce of cheese and one ounce of the salsa, separately, in individual portion cups. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
5. | Warm the tortillas according to the package or case directions. |
6. | Place 2.1 ounces of chicken strips in each tortilla and serve. Students may select the preportioned cheese and salsa. CCP: Hold and maintain the chicken at a minimum temperature of 135 degrees F or higher. |
7. | Portion one wrap with cheese and salsa per serving. Each portion provides 2¼ oz. eq. meat/meat alternate, 1½ oz. eq. whole grains, and 1/8 cup red/orange vegetable. CCP: Hold and maintain the chicken at a minimum temperature of 135 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 sandwiches should be discarded. |
Production Notes
- Thaw the chicken strips in the refrigerator.
- Purchased fajita chicken strips have a different yield and nutritional value than USDA Foods chicken fajita strips. See recipe MRS 4345 for a recipe that uses purchased fajita chicken strips.
- Prepare Chicken Fajitas for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.