Egg & Ranch Roll Up

Day of Service

Pre-Prep

1. Clean and sanitize prep area.

2. Pull sweet peppers and place produce in sink. CCP: Prepare foods at room temperature in two hours or less.

3. Pull sweet red peppers and place at produce sink. CCP: Prepare foods at room temperature in two hours or less.

4. Clean peppers and let air dry.

5. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

6. Discard seeds and slice sweet peppers into long strips. Place in food storage bin.

7. Cover with parchment paper and set aside for assembly.

PREP

1. Pull chopped eggs, shredded cheese and ranch dressing from cooler and place at workstation.

2. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

3. Add eggs to large bowl. Fold in shredded cheese. Fold in ranch dressing, mixing lightly.

4. Pull WGR tortillas and place at workstation.

5. Pull clear sandwich wraps.

6. Set up assembly line.

7. Wash hands thoroughly and cover with gloves.

8. On a parchment lined baking sheet, lay out tortillas. CCP: Hold below 41° F.

9. Place 3 oz. of egg mix in center using a #10 disher. Lightly spread out egg salad.

10. Add 0.6 oz. or 1/8 cup pepper strips on top of egg salad, fanning strips out.

11. Roll up firmly.

12. Wrap or drop in bag and date stamp.

HOLD

Day of Service (cont.)

1. Place in cooler and hold until service. CCP:Hold below 41° F.

SERVE

1. Serve one wrap or slice into 4 pieces for pinwheels. CCP: Hold below 41° F.

NOTE

1. 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.

2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Ingredients

• *Hard-Boiled Eggs, Chopped 12 lb. 8 oz.
• Shredded Cheddar Cheese, RF/RS (USDA Material #100012) 3 lb. 2 oz.
• Buttermilk Ranch Dressing 1 qt. 2.25 cups
• Sweet Red Pepper Strips 3 lb. 12 oz.
• Soft WGR Tortillas, 1 oz. eq. grain 100 pieces