Recipe for Turkey Bacon Wrap

Yields 48 Servings

This recipe yields 48–9 ounce turkey bacon wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 6 pounds and 6 ounces or 192 slices (.5 ounces each slice) frozen turkey ham, water added, fully cooked (U.S. Department of Agriculture [USDA] food item)
• 2 pounds or 168 slices (.20 ounces each slice) turkey bacon, slices, precooked
• 6 pounds or 20 medium fresh tomatoes, medium, sliced
• 48–2 ounce, 10 inch, whole grain-rich tortillas (USDA food item)
• 6 pounds and 4 ounces or 3 gallons and 2 cups romaine lettuce, chopped, ready to use

Directions

To Assemble Wrap

1. Thaw turkey ham and turkey bacon in refrigerator 24 hours in advance. Critical Control Point (CCP): Thaw turkey ham and turkey bacon at 41°F or lower.
2. Slice turkey ham into 0.5 ounce slices, approximately 192 slices.
3. Place tortillas on flat surface. Portion four slices (0.5 ounce each) turkey ham onto wrap.
4. Add 3 slices (0.2 ounces each) of turkey bacon.
5. Top with 1 cup of chopped lettuce.
6. Top with ¼ cup of ⅛ inch tomato slices.
   

To Roll Wrap

7. With the sides folded in, use your thumbs to bring up the bottom of the tortilla.
8. Tuck in the ends while bringing up the bottom flap. Bring up the bottom of the tortilla and pull it tightly. Roll the bottom of the tortilla tightly.
9. From here on out you will be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
10. Press and crease the end of the tortilla as you finish rolling it up.
11. Cover and refrigerate until use. CCP: Refrigerate and reduce temperature from 70°F to 41°F or colder within four hours. Note: For best quality use within 24 hours.
    

Nutritional Analysis

• Calories, in K calories: 270
• Carbohydrates, in grams: 31.50
• Protein, in grams: 19
• Saturated fat, in grams: 2
• Trans fat, in grams: 0
• Total fat, in grams: 8
• Sodium, in milligrams: 723

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 96–9 ounce turkey bacon wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 12 pounds and 12 ounces or 384 slices (0.5 ounces each slice) frozen turkey ham, water added, fully cooked (U.S. Department of Agriculture [USDA] food item)
• 4 pounds or 336 slices (0.2 ounces each slice) turkey bacon, slices, pre cooked
• 12 pounds or 40 medium fresh tomatoes, medium, sliced
• 96–2 ounce, 10 inch, whole grain-rich tortillas (USDA food item)
• 12 pounds and 8 ounces or 6 gallons and 1 quart romaine lettuce, chopped, ready to use

Directions

To Assemble Wrap

1. Thaw turkey ham and turkey bacon in refrigerator 24 hours in advance. Critical Control Point (CCP): Thaw turkey ham and turkey bacon at 41°F or lower.
2. Slice turkey ham into 0.5 ounce slices, approximately 384 slices.
3. Place tortillas on flat surface. Portion four slices (0.5 ounce each) turkey ham onto wrap.
4. Add 3 slices (0.2 ounces each) of turkey bacon.
5. Top with 1 cup chopped lettuce.
6. Top with ¼ cup of ⅛ inch tomato slices.
   

To Roll Wrap

7. With the sides folded in, use your thumbs to bring up the bottom of the tortilla.
8. Tuck in the ends while bringing up the bottom flap. Bring up the bottom of the tortilla and pull it tightly. Roll the bottom of the tortilla tightly.
9. From here on out you will be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
10. Press and crease the end of the tortilla as you finish rolling it up.
11. Cover and refrigerate until use. CCP: Refrigerate and reduce temperature from 70°F to 41°F or colder within four hours. Note: For best quality use within 24 hours.

Nutritional Analysis

• Calories, in K calories: 270
• Carbohydrates, in grams: 31.50
• Protein, in grams: 19
• Saturated fat, in grams: 2
• Trans fat, in grams: 0
• Total fat, in grams: 8
• Sodium, in milligrams: 723

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Sandwich recipes

Serving Suggestion

• Yield 48 or yield 96–9 ounce turkey bacon wraps.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternative
• 2 ounce equivalents whole grain-rich
• ¾ cup vegetables (½ cup dark green, ¼ red orange vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Frozen turkey ham, water added, fully cooked
• 2 ounce, 10 inch, whole grain-rich tortillas

Recipe Roots (Flavor Profile)

• American Classic
• California fresh

Preparation Time

• Preparation to serve time: 1 hour for 48 servings or 2 hours for 96 servings

Critical Control Point (CCP)

• CCP: Thaw turkey ham and turkey bacon at 41°F or lower.
• CCP: Refrigerate wraps and reduce temperature from 70°F to 41°F or colder within four hours. Note: For best quality use within 24 hours.

Kid Rating

Culinary Center

Irvine Unified School District