MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
Cheese, Cream, (Lite Neufchatel), #1302
Tortilla, Soft Flour, 8", Briggs, #1222
Cheese, American Process, Sliced, #1308
3 pound(s) + 2 ounce(s)
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pound(s) + 8 ounce(s)
Thinly slice ham and weigh 2½ ounces portion.
Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).
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.
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 .
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.
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.
1 serving of Ham and Cheese Wrap
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