MEASURE (FOR 25 SERVINGS)
Chicken Strips, Fajita, Frozen, #1028
3 pounds + 12 ounces
Cheese, Mozzarella, Shredded, USDA
1 pound + 9 ounces
Salsa, Bulk, #A237-USDA Foods
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.
CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.
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 package or case directions.
Determine 2 ¼ ounce serving size of chicken strips. Place 2 ¼ 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, 1¼ oz. eq. whole grains, and 1/8 cup red/orange vegetable.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. 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 within an additional 2 hours.
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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.