Egg & Ranch Roll Up 
Download PDF
(HACCP Process #1)
Yield: 100 servings (1 wrap, 4.7 oz., 133 g)
Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1 oz. eq. grain, 1/8 cup red/orange vegetable
Ingredients
- 12 lb. 8 oz. *Hard-Boiled Eggs, Chopped
- 3 lb. 2 oz. Shredded Cheddar Cheese, RF/RS (USDA Material #100012)
- 1 qt. 2.25 cups Buttermilk Ranch Dressing
- 3 lb. 12 oz. Sweet Red Pepper Strips
- 100 pieces Soft WGR Tortillas, 1 oz. eq. grain
Directions
Day of Service
PRE-PREP
- Clean and sanitize prep area.
- Pull sweet peppers and place produce in sink. CCP: Prepare foods at room temperature in two hours or less.
- Pull sweet red peppers and place at produce sink. CCP: Prepare foods at room temperature in two hours or less.
- Clean peppers and let air dry.
- Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
- Discard seeds and slice sweet peppers into long strips. Place in food storage bin.
- Cover with parchment paper and set aside for assembly.
PREP
- Pull chopped eggs, shredded cheese and ranch dressing from cooler and place at workstation.
- Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
- Add eggs to large bowl. Fold in shredded cheese. Fold in ranch dressing, mixing lightly.
- Pull WGR tortillas and place at workstation.
- Pull clear sandwich wraps.
- Set up assembly line.
- Wash hands thoroughly and cover with gloves.
- On a parchment lined baking sheet, lay out tortillas. CCP: Hold below 41° F.
- Place 3 oz. of egg mix in center using a #10 disher. Lightly spread out egg salad.
- Add 0.6 oz. or 1/8 cup pepper strips on top of egg salad, fanning strips out.
- Roll up firmly.
- Wrap or drop in bag and date stamp.
HOLD
Day of Service (continued):
- Place in cooler and hold until service. CCP: Hold below 41° F.
SERVE
- Serve one wrap or slice into 4 pieces for pinwheels. CCP: Hold below 41° F.
*NOTE
- 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.
- If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

*Note:
- 2 oz. if hard-boiled egg = 2 oz. eq. meat/meat alternate.
- If using commercial hard-boiled eggs, please refer to their nutritional information for more equivalents.