Vegetable Wrap USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Our scrumptious Vegetable Wrap is a delight to eat! A whole-grain tortilla is filled with a delicious medley of fresh crisp vegetables, romaine lettuce, and chipotle spiced tofu.
CACFP Home Childcare Crediting Information
1 wrap provides ½ cup vegetable (⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ¼ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes

Ingredients
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)

Quantity
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)

Ingredients
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)

Quantity
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide

Ingredients
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)

Quantity
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide

Ingredients
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)

Quantity
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide

Ingredients
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)

Quantity
 

  • 1 cup or 7 oz Ranch Dressing (see Notes)
  • 2 tsp Canola oil
  • 2 tsp Chipotle spice, salt-free
  • 2½ cups or 1 lb Tofu
  • 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
  • 1 cup or 4 oz *Green bell peppers, fresh, chopped
  • 1 cup or 4 oz *Onions, fresh, chopped
  • 1½ cups or 4 oz *Carrots, fresh, sliced
  • ¾ cup or 4 oz *Cucumbers, fresh, diced
  • 6 - Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide

Instructions
 

  • Prepare Ranch dressing. See the Notes Section for ingredients and directions. Ranch dressing can be prepared ahead of time and refrigerated.
  • Press firm tofu for at least 30 minutes (Can press tofu while making ranch dressing). Drain pressed tofu and cut into small cubes.
  • Sprinkle tofu with chipotle spice. Let rest for 20 minutes.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Heat oil in a medium non-stick sauté skillet over medium-high heat. Add seasoned tofu. Sauté over medium-high heat uncovered until tofu is lightly browned.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove tofu from heat and set aside for step 9.
  • Combine ranch dressing, lettuce, bell peppers, onions, carrots, cucumbers, and cheese (optional) in a large bowl.
  • Add tofu to vegetable mixture. Stir well.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • To prevent tortillas from tearing when folding, steam for 3 minutes until warm.
    OR
    Place tortillas on a sheet pan lined with parchment paper. Place tortillas in two rows and cover with parchment paper. Place in a warm oven at 135 °F for at least 10 minutes.
  • Portion ½ cup vegetable mixture onto the center of each warm tortilla.
  • Fold the bottom of the tortilla up and over the filling.
  • Fold in the outside edges so they nearly touch each other.
  • As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
  • Place 6 wraps, seam side down on a cookie sheet pan (9½” x 13” x 1”).
  • Critical Control Point: Hold at 40 °F or below until served.
  • Serve 1 wrap.

Nutrition INFORMATION

Vegetable Wrap USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 wrap
Calories
225
Total Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
3
mg
1
%
Sodium
 
328
mg
14
%
Total Carbohydrate
 
24
g
8
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
0
g
0
%
Protein
 
12
g
24
%
Vitamin A
 
203
mcg
Vitamin C
 
19
mg
23
%
Vitamin D
 
0
IU
0
%
Calcium
 
187
mg
19
%
Iron
 
3
mg
17
%
Potassium
 
208
mg
6
%
N/A=data not available
*Marketing Guide

Notes

Ranch Dressing Ingredients
10 oz Low fat buttermilk
½ tsp Lemon juice
1¼ oz Low fat yogurt
¼ tsp Fat free sour cream
1½ oz Low fat mayonnaise
1 tsp Onion powder
1 tsp Garlic powder
⅛ tsp Ground black pepper
⅛ tsp Dried chives
½ tsp Dried parsley
¼ tsp Salt
¼ tsp Sugar
Directions:
1 Combine buttermilk, lemon juice, yogurt, sour cream, mayonnaise, onion powder, garlic powder, pepper, chives, parsley, salt, and sugar in a large bowl. Stir well.
2 Pour ranch dressing into a container.
3 Cover and refrigerate.
4 Critical Control Point: Cool to 40 °F or lower within 4 hours.
5 Critical Control Point: Hold at 40 °F or below.
6 Serve using a (⅛ cup measuring cup or 1 fl oz ladle.)
Yield / Volume