Fresh Veggie Wrap image

Fresh Veggie Wraps USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Color your snack amazing with this easy-to-make wrap.
CACFP CREDITING INFORMATION
½ cup vegetable
¾ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
4 from 1 vote

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Prep Time 2 hours
Cook Time 0 minutes
Total Time 2 hours

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In a small bowl, combine tomatoes and cream cheese. Use a hand or stand mixer to combine (see notes).
  • Spread 1 Tbsp tomato cream cheese mixture in the middle of each tortilla.
  • Top tomato cream cheese mixture with ½ cup romaine lettuce, ¼ cup bell pepper strips (6–8), and ½ cup cucumber slices (4).
  • Roll into an open wrap.
  • Place seam-side down on a cutting board and cut in half.
  • Serve 1 half. Serve immediately, or keep cold at 40 °F or lower.

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Nutrition INFORMATION

Nutrition Facts
Fresh Veggie Wraps USDA Recipe for Child Care Centers
Amount Per Serving 1 half Fresh Veggie Wrap
Calories 77 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 154mg7%
Total Carbohydrate 13g4%
Dietary Fiber 3g13%
Total Sugars 2g2%
Protein 3g6%
Calcium 24mg2%
Iron 0mg0%
*
*Marketing Guide
25 Servings:
Cucumbers, fresh: 2 lb 2¼ oz
Red bell peppers, fresh: 1 lb 2¾ oz
Romaine lettuce, fresh: 1 lb 4½ oz
50 Servings:
Cucumbers, fresh: 4 lb 4½ oz
Red bell peppers, fresh: 2 lb 5½ oz
Romaine lettuce, fresh: 2 lb 8¾ oz

Notes

  • Contains milk (cream cheese) and wheat (tortillas). Tortillas can be a  hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, 
    fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected 
    (tortillas) and may be included in ingredient statements as “spice” or 
    “flavoring.”
  • If preparing in advance, store tomato cream cheese mixture and vegetables in 
    separate airtight containers at 40 °F or lower until ready to assemble wraps.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, 
    Method A.
Yield / Volume
25 Servings:
5 lb 8¾ oz
25 Fresh Veggie Wrap halves
50 Servings:
11 lb 1⅔ oz
50 Fresh Veggie Wrap halves