Ham and Cheese Wrap

Meal Component Contribution:
3 oz. eq. meat/meat alternate,1¼ oz. eq. whole grains, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 1 wrap
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Whole Grains
Vegetables (Other)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053	8 pounds
Cheese, Cream, (Lite Neufchatel), #1302	12 ounces , , softened
Tortilla, Soft Flour, 8", #1222	50 tortillas
Cheese, American Process, Sliced, #1308	3 pounds + 2 ounces
Lettuce, Shredded, #4008	2 pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110	1 pound + 8 ounces

DIRECTIONS

1.	Thaw the ham and cheese in the refrigerator. Thaw the tortillas according to package directions. Soften the cream cheese on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
2.	Thinly slice the ham. Weigh 2½ ounces of sliced ham to determine portion size.
3.	Cover the sliced ham with plastic wrap and refrigerate it until ready for assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
4.	TRIMMINGS: Rinse the tomatoes under cool, running water, then drain them thoroughly. Core the tomatoes then dice them into ½-inch pieces. Cover and refrigerate the tomatoes until ready for sandwich assembly. Have shredded lettuce ready for sandwich assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
5.	WRAP ASSEMBLY: Spread a very thin layer of softened cream cheese onto each tortilla. Layer 2½ ounces of sliced ham, 1 ounce (two ½-ounce slices) of cheese, ¼ cup of shredded lettuce, and 1 tablespoon of diced tomatoes in the center of each tortilla. Fold 2 sides of wrap 1 inch over the filling. Roll tightly as for jelly roll, starting to roll from the side and over the filling. Cut each sandwich in half diagonally. (See MRS 4360 - Turkey and Cheese Wrap for stepwise pictures of making a wrap). Wraps may be wrapped in deli paper, waxed paper, foil sheets, or plastic wrap. Place each wrap in steamtable pans (12" x 20" x 2½") lined with pan liners. Prepare in batches to maintain quality. Serve the wraps immediately, or cover and place under refrigeration until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
6.	Portion 1 wrap (2 halves) per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, and 1/8 cup other vegetable. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Thaw the ham and cheese in the refrigerator.
- Thaw the tortillas according to package directions.
- Soften the cream cheese on the day of assembly.
- Use USDA Foods products when available.

Serving Notes

Have condiment options available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.

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.

Nutrients Per Serving

Calories

310

Carbohydrates

29.00 g

Dietary Fiber

2.38 g

Protein

18.00 g

Sodium

1433.00 mg

Total Fat

16.20 g

Sat. Fat

8.20 g

Trans Fat

0.00 g

Illustrated Presentation of Ham and Cheese Wrap

1.	1 serving of Ham and Cheese Wrap

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