Source: U.S. Department of Defence
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Chicken Caesar Rollup Sandwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 045 00
CHICKEN CAESAR ROLLUP SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
316 cal
41 g
26 g
6g
52 mg
718 mg
181 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
17 lbs
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
SALAD DRESSING,CAESAR,FAT FREE
6-7/8 lbs
3 qts 1 cup
CHEESE,PARMESAN,GRATED
1-1/8 lbs
1 qts 1 cup
LETTUCE,ROMAINE,FRESH
8 lbs
4 gal 1/4 qts
8-1/2 lbs
12 lbs
1 gal 3-5/8 qts
12-1/4 lbs
TOMATOES,FRESH,CHOPPED
TORTILLAS,WHEAT,10 INCH
12-3/8 lbs
100 each
Method
1 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat. Cut breasts into 1/2 inch cubes.
2 Lightly spray grill with cooking spray.
3 Grill chicken cubes 3 to 5 minutes while tossing intermittently; lightly spray with cooking spray as needed. Grill until lightly
browned. CCP: Internal temperature must reach 165 F. or higher is reached for 15 seconds.
4 Combine chicken, caesar dressing and parmesan cheese; cover. CCP: Refrigerate at 41 F. or lower for use in Step 8.
5 Cut romaine into 1/2-inch strips. Toss romaine and tomatoes together.
6 Wrap tortillas in foil; place in warm oven (150 F.) or in a warmer 15 minutes or until warm and pliable.
7 Place about 3/4 cup romaine mixture on warmed tortilla.
8 Distribute 1/4 cup chicken cubes over romaine mixture.
9 Roll up tortilla; wrap with parchment, wax paper, or foil. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 4, 13 lb frozen, cooked, diced, thawed (RTU) chicken may be used. Omit Steps 1 through 3. Follow Steps 4 through 9.
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https://theodora.com/recipies/sandwiches/chicken_caesar_rollup_sandwich.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 316 cal |
| Carbohydrates: | 41 g |
| Protein: | 26 g |
| Fat: | 6g |
| Cholesterol: | 52 mg |
| Sodium: | 718 mg |
| Calcium: | 181 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 17 lbs | ||
| COOKING SPRAY,NONSTICK | 1-1/2 oz | 3 tbsp | |
| SALAD DRESSING,CAESAR,FAT FREE | 6-7/8 lbs | 3 qts 1 cup | |
| CHEESE,PARMESAN,GRATED | 1-1/8 lbs | 1 qts 1 cup | |
| LETTUCE,ROMAINE,FRESH | 8 lbs | 4 gal 1/4 qts | 8-1/2 lbs |
| TOMATOES,FRESH,CHOPPED | 12 lbs | 1 gal 3-5/8 qts | 12-1/4 lbs |
| TORTILLAS,WHEAT,10 INCH | 12-3/8 lbs | 100 each |
| Method: | |
|
1 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat. Cut breasts into 1/2 inch cubes. 2 Lightly spray grill with cooking spray. 3 Grill chicken cubes 3 to 5 minutes while tossing intermittently; lightly spray with cooking spray as needed. Grill until lightly browned. CCP: Internal temperature must reach 165 F. or higher is reached for 15 seconds. 4 Combine chicken, caesar dressing and parmesan cheese; cover. CCP: Refrigerate at 41 F. or lower for use in Step 8. 5 Cut romaine into 1/2-inch strips. Toss romaine and tomatoes together. 6 Wrap tortillas in foil; place in warm oven (150 F.) or in a warmer 15 minutes or until warm and pliable. 7 Place about 3/4 cup romaine mixture on warmed tortilla. 8 Distribute 1/4 cup chicken cubes over romaine mixture. 9 Roll up tortilla; wrap with parchment, wax paper, or foil. CCP: Hold for service at 41 F. or lower. Notes 1 In Step 4, 13 lb frozen, cooked, diced, thawed (RTU) chicken may be used. Omit Steps 1 through 3. Follow Steps 4 through 9. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence