Cook Time: N/A

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: N/A

Nutritional Content

Allergens: eggs, milk, sulphites, wheat

Calories: 360 Kcal

Carbohydrates: 40 g

Protein: 10 g

Total Fat: 18 g

Calcium: 225 mg

Sodium: 700 mg

Ingredients

10 Servings

• 10 each, flour tortilla, 10 in

• 1/3 cup ranch dressing

• 5 oz cheddar cheese, shredded

• 1.5 oz tomato, fresh, chopped

• 4 oz lettuce, shredded

• 2.5 whole avocado, fresh cut in 1/2 inch square pieces

25 Servings

• 25 each, flour tortilla, 10 in

• 3/4 cup ranch dressing

• 12 oz cheddar cheese, shredded

• 3 oz tomato, fresh, chopped

• 9.5 oz lettuce, shredded

• 6.25 whole avocado, fresh cut in 1/2 inch square pieces

50 Servings

• 50 each, flour tortilla, 10 in

• 1 2/3 cup ranch dressing

• 1 lb 8 oz cheddar cheese, shredded

• 6.5 oz tomato, fresh, chopped

• 1 lb 3 oz lettuce, shredded

• 12.5 whole avocado, fresh cut in 1/2 inch square pieces

100 Servings

• 100 each, flour tortilla, 10 in

• 3 1/3 cup ranch dressing

• 3 lb cheddar cheese, shredded

• 12.5 oz tomato, fresh, chopped

• 2 lb 6 oz lettuce, shredded

• 25 whole avocado, fresh cut in 1/2 inch square pieces

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Bring tortillas to room temperature.

3. Peel avocado, remove pit, and cut avocado into 1/2 inch pieces. Immediately fold into dressing.

4. Assemble wrap: On each tortilla place 1/4 cup of dressing mixture, 2 Tbsp cheese, 1 tsp tomatoes and 1/4 cup lettuce. Fold bottom 2 inches of tortilla upward. Fold bottom 2 inches of tortilla upward. Fold right & left sides of tortilla over contents tightly. Place tortilla in pan with seam facing down in pan.

5. CCP- Maintain <40F; discard unused product.
   
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