Source: MRS 2018
MRS: 772.1 — Sandwiches (700s)

Ham and Cheese Wrap-USDA

Meal Component Contribution:
3 oz. eq. meat/meat alternate,1ΒΌ 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #100187-USDA Foods
8  pound(s)
Cheese, Cream, (Lite Neufchatel), #1302
2  ounce(s)
Tortilla, Soft Flour, 8", Briggs, #1222
50  tortilla(s)
Cheese, American Process, Sliced, #1308
3  pound(s) + 2  ounce(s)
Lettuce, Shredded, #4008
2  pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1  pound(s) + 8  ounce(s)
DIRECTIONS

1.

Thinly slice ham and weigh 2½ ounces portion.

2.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
  • Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

3.

SANDWICH ASSEMBLY:

  • Spread tortillas with a very thin layer of softened cream cheese.
  • Layer 2½ ounces of ham, 1 ounce (two ½ ounce slices) of cheese, ¼ cup shredded lettuce, and 1 tablespoon diced tomatoes in each tortilla.
  • Fold 2 sides of wrap 1 inch over filling.
  • Roll tightly as for jelly roll, starting to roll from side and over filling.
  • Each sandwich may be wrapped in deli-paper.
  • Cut in half diagonally.

Cover with plastic wrap and place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

4.

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:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers .

Production Notes

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.

Serving Notes

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

Nutrients Per Serving
Calories
277
Carbohydrates
26.42 g
Dietary Fiber
2.38 g
Protein
20.04 g
Sodium
897.00 mg
Total Fat
12.56 g
Sat. Fat
6.80 g
Trans Fat
0.00 g