Source: U.S. Department of Defence
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Garden Vegetable Wrap
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 046 00
GARDEN VEGETABLE WRAP
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
212 cal
44 g
6g
2g
0 mg
403 mg
116 mg
Ingredient
Weight
Measure
Issue
TORTILLAS,WHEAT,10 INCH
12-3/8 lbs
100 each
LETTUCE,LEAF,FRESH,HEAD
5 lbs
7-3/4 lbs
TOMATOES,FRESH,CHOPPED
6 lbs
3 qts 3-1/8 cup
6-1/8 lbs
3-1/8 lbs
3 qts 7/8 cup
3-3/4 lbs
CARROTS,FRESH,GRATED
PEPPERS,GREEN,FRESH,CHOPPED
3-1/8 lbs
2 qts 1-1/2 cup
3-3/4 lbs
3-1/8 lbs
1 gal 1-1/8 qts
3-3/8 lbs
MUSHROOMS,FRESH,WHOLE,SLICED
SQUASH,FRESH,SUMMER,DICED
3-1/8 lbs
3 qts 1/2 cup
3-1/4 lbs
CUCUMBER,FRESH,CHOPPED
3-1/8 lbs
2 qts 3-7/8 cup
3-3/4 lbs
6 oz
1-3/4 cup
6-2/3 oz
ONIONS,GREEN,FRESH,SLICED
SALAD DRESSING,CREAMY GARLIC,FAT FREE
5-5/8 lbs
2 qts 1 cup
Method
1
Wrap tortillas in foil; place in warm oven, about 150 F. or warmer for 15 minutes or until warm and pliable.
2
Cut lettuce into 1/2-inch strips.
3
Toss lettuce, tomatoes, carrots, peppers, mushrooms, squash, cucumbers, green onions and dressing.
4
Place 5 ounces, (about 1 cup), vegetable mixture on warmed tortilla.
5
Roll up tortilla; wrap with parchment, wax paper, or foil. CCP: Hold for service at 41 F. or lower Batch preparation methods
should be used to prevent the lettuce from wilting and the tortillas from getting soggy.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 212 cal |
| Carbohydrates: | 44 g |
| Protein: | 6g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 403 mg |
| Calcium: | 116 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TORTILLAS,WHEAT,10 INCH | 12-3/8 lbs | 100 each | |
| LETTUCE,LEAF,FRESH,HEAD | 5 lbs | 7-3/4 lbs | |
| TOMATOES,FRESH,CHOPPED | 6 lbs | 3 qts 3-1/8 cup | 6-1/8 lbs |
| CARROTS,FRESH,GRATED | 3-1/8 lbs | 3 qts 7/8 cup | 3-3/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1-1/2 cup | 3-3/4 lbs |
| MUSHROOMS,FRESH,WHOLE,SLICED | 3-1/8 lbs | 1 gal 1-1/8 qts | 3-3/8 lbs |
| SQUASH,FRESH,SUMMER,DICED | 3-1/8 lbs | 3 qts 1/2 cup | 3-1/4 lbs |
| CUCUMBER,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 3-7/8 cup | 3-3/4 lbs |
| ONIONS,GREEN,FRESH,SLICED | 6 oz | 1-3/4 cup | 6-2/3 oz |
| SALAD DRESSING,CREAMY GARLIC,FAT FREE | 5-5/8 lbs | 2 qts 1 cup |
| Method: | |
|
1 Wrap tortillas in foil; place in warm oven, about 150 F. or warmer for 15 minutes or until warm and pliable. 2 Cut lettuce into 1/2-inch strips. 3 Toss lettuce, tomatoes, carrots, peppers, mushrooms, squash, cucumbers, green onions and dressing. 4 Place 5 ounces, (about 1 cup), vegetable mixture on warmed tortilla. 5 Roll up tortilla; wrap with parchment, wax paper, or foil. CCP: Hold for service at 41 F. or lower Batch preparation methods should be used to prevent the lettuce from wilting and the tortillas from getting soggy. |
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