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 Information
1 wrap provides ½ cup vegetable (¼ cup additional vegetable, ¼ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
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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”)