Sante Fe Wrap
By JILL P. from Central Middle School, Hartford Wisconsin.
A wrap with a southwestern flair. Inside is a mixture of black beans, corn, rice, chicken, cilantro, cumin and salsa, wrapped inside a flour torilla with cheddar cheese. Baked and served hot - Ole'.
Serving size: 1 wrap
|From Saturated Fat||10%|
|Ingredient||6 servings||50 servings|
|cooked rice||2 cup||16.75 cup|
|black beans(canned)||1.5 cups||12.5 cups|
|corn||1 cup||8.25 cups|
|chicken(cooked/diced)||.5 pounds||4.25 pounds|
|Salsa||.75 cup||6.25 cups|
|cilantro(chopped)||.25 oz||2 oz.|
|cumin||.25 tsp||2 tsp.|
|8' flour tortilla||6||50|
|L/F cheddar cheese||6 oz.||3.13 pounds|
Cook rice according to package directions. Cool to 35 degrees under refrigeration.
Combine cooked rice, black beans, corn, chicken, cilantro, cumin and salsa. Mix well.
Lay tortillas flat on work surface. Place 1 cup mixture onto center of tortilla. Top with 1 oz cheddar cheese. Fold burrito style.
Place wraps seam side down on a lined sheet pan. Cover with foil and bake at 325 degrees for 10 minutes. Uncover and bake an additional 5 minutes utnil golden brown and internal temperature reaches 165 degrees. Serve hot.
CCP: Heat to 165 degrees for 15 seconds.
CCP: Hold for service at 135 degrees.