Ingredients
7 pounds 8 oz (3 qt 1 ½ cups) crunchy or smooth peanut butter (USDA or Commercial)100 8” Tortillas, whole grain or whole grain-rich (at least 1.5 oz eq grain) (USDA or Commercial)
5 pounds (1 gal 1 qt 5 Tbsp (about 5/8 #10 can)) jelly, variety of flavors
28 pounds 4 oz (3 gal 2 cups) strawberries, sliced, sweetened, frozen, thawed (USDA or Commercial)
Other Fruit Options (amounts are for 100 – ½ cup servings each):
Apples (3 gal 2 cups (about 4 1/3 #10 cans)) canned, sliced, drained (USDA or Commercial)
17 pounds 7 oz Blueberries (3 gal 2 cups) frozen, thawed (USDA or Commercial)
7 pounds 4 oz *Cherries (1 gal 2 qt 1 cup) red tart, dried (USDA or Commercial)
7 pounds 4 oz *Cranberries, dried, sweetened (USDA or Commercial)
10 pounds 8 oz *Mixed fruit, dried (1 gal 2 qt 1 cup) (USDA or Commercial)
Peaches, canned, diced, light syrup pack, drained (3 gal 2 cups (about 5 ¾ #10 cans)) (USDA or Commercial)
Pears, canned, diced, light syrup pack, drained (3 gal 2 cups (about 5 1/3 #10 cans)) (USDA or Commercial)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
Note: During recipe standardization process, #30 scoop weight averaged 1.2 oz per serving.
Nutrients Per One Serving (K-12) (Based on rollup with strawberries as the fruit):
- Build Rollups: Place tortillas on sanitized preparation table. Place #30 scoop (2 Tbsp) peanut butter in the center of each tortilla. Spread peanut butter to cover one side of each tortilla. Top with #60 scoop (3-1/4 tsp) jelly. Spread jelly over the top of the peanut butter. Spread ½ cup (#8 scoop) fruit over the jelly. Fold each side in about 1-inch to prevent the fruit from falling out during rolling. Roll each tortilla up into a rollup. *Note: For dry fruit, sprinkle ¼ cup (#16 scoop) over jelly to credit as ½ cup fruit. Hold at 41° F or lower.
- Cut and Serve Rollups: Cut each rollup into 4 pieces (about 1 ½” pieces). Serve. Serve and hold at 41° F or lower.
Note: During recipe standardization process, #30 scoop weight averaged 1.2 oz per serving.
Nutrients Per One Serving (K-12) (Based on rollup with strawberries as the fruit):
| Calories | 472 | kcal | Total Fat | 20 | g | Total Dietary Fiber | 7 | g | Vitamin C | 49 | mg |
| Saturated Fat | 5 | g | Trans Fat | 0 | g | Protein | 10 | g | Iron | 1 | mg |
| Sodium | 396 | mg | Cholesterol | 0 | mg | Vitamin A | 0 | IU | |||
| Sugars | 31 | g | Carbohydrate | 65 | g | Calcium | 18 | mg |
Components Per One Serving (K-12):
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 1 | oz. eq. | 1.5 | oz. eq. | 0 | cups(s) | 1/2 | cup(s) | 0 | cup(s) |