MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, USDA Foods, #A563
Cheese, Mozzarella, Shredded, USDA
6 pounds + 4 ounces
Salsa, Bulk, #A237-USDA Foods
3 quarts + 1 cup
Tortilla, Soft Flour, 8", #1222
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.
Determine 2½ ounce serving size of the chicken strips. 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 salsa separately in portion cups.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Warm the tortillas according to the package or case directions.
Place 2½ 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 3 oz. eq. meat/meat alternate, 1½ oz. eq. enriched grains, and 1/8 cup red/orange vegetable.
CCP: Hold and maintain the product at a minimum temperature of 135
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 purchased fajita chicken strips are used in this recipe, use MRS recipe 748 to determine the amount of chicken to use.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.