Source: MRS 2020
MRS: 794 — Sandwiches (700s)

Tuna Ranch Wrap

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1ΒΌ oz. eq. whole grains, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable
Number of Portions: 50  Size of Portion: 1 wrap
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Dark Green) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Dark Green)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Dressing, Ranch, Dry Mix, #2244
1/8 package
Milk, Fluid, Buttermilk, Cultured, Lowfat
1/2 cup
Mayonnaise, Reduced Calorie, Bulk, #2249
1/2 cup
Tomatoes, Whole, Red, Ripe, Raw, #4110
6  pounds + 2  ounces
Romaine, Chopped, Fresh, #4017
6  pounds + 4  ounces
Tuna, Chunk Light, #2518
6  pounds + 8  ounces
Cheese, Parmesan, Grated, #1304
2  cups
Tortilla, Soft Flour, 8", #1222
50  tortillas
Cheese, Cream, (Lite Neufchatel), #1302
2  ounces
DIRECTIONS

1.

Prepare the ranch dressing according to package directions.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for filling assembly.

2.

TRIMMINGS:

  • Rinse the tomatoes under cool, running water, then drain them thoroughly.
  • Core the tomatoes, then dice them into ½-inch pieces.
  • 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.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for filling assembly.

3.

FILLING ASSEMBLY:

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

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

4.

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 pan until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

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

5.

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 dark green vegetable, and 1/8 cup red/orange 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.Refrigerate at 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
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.

Nutrients Per Serving
Calories
233
Carbohydrates
24.05 g
Dietary Fiber
4.12 g
Protein
19.60 g
Sodium
535.25 mg
Total Fat
7.14 g
Sat. Fat
2.82 g
Trans Fat
0.00 g


Illustrated Presentation of Tuna Ranch Wrap
1.

1 serving of Tuna Ranch Wrap.