Tuna Ranch Wrap

Prepare the ranch dressing according to package directions.

TRIMMINGS:

• Rinse the tomatoes under cool, running water, then drain them thoroughly.
• Core the tomatoes, then dice them into ½-inch pieces, then drain the juice.
• If the romaine is not prewashed, rinse under cold running water, then drain thoroughly. If needed, chop the romaine into bitesize pieces.
• Cover and refrigerate until ready for sandwich assembly.

FILLING ASSEMBLY:

• Drain the liquid from the tuna.
• Mix together the drained tuna, lettuce, tomatoes, parmesan cheese, and ranch dressing.
• Cover and refrigerate until ready for sandwich assembly.

SANDWICH ASSEMBLY:

• Thaw tortillas according to package directions.
• Spread each tortilla with a thin layer of softened cream cheese.
• Place a #8 scoop of tuna mixture in the center of each tortilla.
• Fold 2 sides of wrap 1 inch over the filling.
• Roll the tortilla tightly, as for a jelly roll, starting to roll from the side and over the filling.
• Cut the wrap in half diagonally.
• Wraps may be wrapped in deli paper, waxed paper, foil, or plastic wrap.
• Place each sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners.
• Prepare in batches to maintain quality.

Serve immediately, or cover and place under refrigeration until ready for service.

Portion one wrap (2 halves) for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, 1/8 cup red/orange vegetable, and 1/8 cup dark green vegetable.