Vegetable Wrap USDA Recipe for Adults in CACFP
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 Adult Portion Crediting Information1 wrap provides ½ cup vegetable (¼ cup additional vegetable, ¼ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
Ingredients
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
Ingredients
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Ingredients
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Ingredients
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Ingredients
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
25 Servings
Weight
- 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - Canola oil
- 7 lb Tofu
- - - Salt free, chipotle spice
- 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
- 13 oz *Green bell peppers, fresh, chopped
- 15 oz *Onions, fresh, chopped
- 13 oz *Fresh carrots, sliced
- 13 oz *Cucumbers, fresh, diced
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
- ¼ cup Canola oil
- 1 gal 3 cups Tofu
- ½ cup Salt free, chipotle spice
- 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 2½ cup *Green bell peppers, fresh, chopped
- 3 cups *Onions, fresh, chopped
- 1 qt *Carrots, fresh, sliced
- 2 cups *Cucumbers, fresh, diced
- 50 each Whole-grain tortillas, 8" (1 oz each)
50 Servings
Weight
- 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
- - - canola oil
- 14 lb Tofu
- - - Salt free, chipotle spice
- 14 oz *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 lb 10 oz *Green bell peppers, fresh, chopped
- 1 lb 14 oz *Onions, fresh, chopped
- 1 lb 10 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
- ½ cup canola oil
- 2 gal 1 qt 2 cups tofu
- 1 cup Salt free, chipotle spice
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt 1 cup *Green bell peppers, fresh, chopped
- 1 qt 2 cups *Onions, fresh, chopped
- 2 qt *Carrots, fresh, sliced
- 1 qt *Cucumbers, fresh, diced
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Instructions
- Prepare Ranch Dressing. See Ranch Dressing - USDA Recipe for CACFP.
- Press firm tofu for at least 30 minutes, drain and cut into ½ inch cubes.
- Season tofu with chipotle spice. Refrigerate and let tofu marinate for 20 minutes.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Heat oil in a large skillet over medium high heat. Add marinated tofu and sauté 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 in large bowl.
- Add tofu to vegetable mixture. Mix well.
- Refrigerate until you are ready for step 13.
- 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. Shingle tortillas into two rows and cover with parchment paper. Place in a warmer at 135 °F for at least 10 minutes.
- Using a No. 8 scoop, portion ½ cup (about 4 oz) vegetable mixture onto the center of each 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 25 wraps seam side down on a sheet pan (18” x 26” x 1”). For 25 servings, use 2 pan. For 50 servings, use 4 pans.
- Critical Control Point: Hold at 40 °F or below.
- Serve 1 wrap.
Nutrition INFORMATION
Nutrition Facts
Vegetable Wrap USDA Recipe for Adults in CACFP
Amount Per Serving 1 wrap
Calories 322
Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 445mg19%
Potassium 151mg4%
Total Carbohydrates 36g12%
Dietary Fiber 5g21%
Total Sugars 5g6%
Protein 18g36%
Vitamin C 15mg18%
Vitamin D 0IU0%
Calcium 281mg28%
Iron 4mg22%
Vitamin A 160mcg
*
*Marketing Guide
25 Servings:
Fresh onions: 1 lb 1 oz
Fresh carrots: 15 oz
Fresh romaine lettuce: 10 oz
Fresh green bell peppers: 1 lb 2 oz
Fresh cucumbers: 13 oz
50 Servings:
Fresh onions: 2 lb 2 oz
Fresh carrots: 1 lb 14 oz
Fresh romaine lettuce: 1 lb 4 oz
Fresh green bell peppers: 2 lb 4 oz
Fresh cucumbers: 1 lb 10 oz
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
See Ranch Dressing - USDA Recipe for CACFP for ingredients and directions, https://theicn.org/cnrb/.
Yield / Volume
25 Servings:
Vegetable mixture: About 12 lb 10 oz
About 25 wraps/2 sheet pans
(18” x 26” x 1”)
50 Servings:
Vegetable mixture: About 25 lb 4 oz
About 50 wraps/4 sheet pans
(18” x 26” x 1”)