Fresh Veggie Wrap image

Fresh Veggie Wraps USDA Recipe for Child Care Centers

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
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Prep Time 2 hrs
Cook Time 0 mins
Total Time 2 hrs

Ingredients
 

25 Servings

    Weight

    • 4½ oz Tomatoes, diced, canned, low-sodium, drained
    • 2 oz Cream cheese, reduced-fat
    • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
    • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
    • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
    • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

    Measure

    • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
    • ¼ cup Cream cheese, reduced-fat
    • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
    • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
    • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
    • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

    50 Servings

      Weight

      • 9 oz Tomatoes, diced, canned, low-sodium, drained
      • 4 oz Cream cheese, reduced-fat
      • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
      • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
      • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
      • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

      Measure

      • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
      • ½ cup Cream cheese, reduced-fat
      • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
      • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
      • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
      • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

      Quantity
       

      25 Servings

        Weight

        • 4½ oz Tomatoes, diced, canned, low-sodium, drained
        • 2 oz Cream cheese, reduced-fat
        • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
        • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
        • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
        • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

        Measure

        • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
        • ¼ cup Cream cheese, reduced-fat
        • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
        • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
        • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
        • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

        50 Servings

          Weight

          • 9 oz Tomatoes, diced, canned, low-sodium, drained
          • 4 oz Cream cheese, reduced-fat
          • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
          • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
          • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
          • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

          Measure

          • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
          • ½ cup Cream cheese, reduced-fat
          • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
          • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
          • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
          • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

          Ingredients
           

          25 Servings

            Weight

            • 4½ oz Tomatoes, diced, canned, low-sodium, drained
            • 2 oz Cream cheese, reduced-fat
            • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
            • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
            • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
            • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

            Measure

            • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
            • ¼ cup Cream cheese, reduced-fat
            • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
            • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
            • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
            • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

            50 Servings

              Weight

              • 9 oz Tomatoes, diced, canned, low-sodium, drained
              • 4 oz Cream cheese, reduced-fat
              • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
              • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
              • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
              • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

              Measure

              • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
              • ½ cup Cream cheese, reduced-fat
              • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
              • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
              • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
              • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

              Quantity
               

              25 Servings

                Weight

                • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                • 2 oz Cream cheese, reduced-fat
                • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                Measure

                • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                • ¼ cup Cream cheese, reduced-fat
                • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                50 Servings

                  Weight

                  • 9 oz Tomatoes, diced, canned, low-sodium, drained
                  • 4 oz Cream cheese, reduced-fat
                  • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                  • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                  • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                  • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                  Measure

                  • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                  • ½ cup Cream cheese, reduced-fat
                  • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                  • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                  • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                  • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                    • 2 oz Cream cheese, reduced-fat
                    • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                    • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                    • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                    • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                    Measure

                    • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                    • ¼ cup Cream cheese, reduced-fat
                    • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                    • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                    • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                    • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                    50 Servings

                      Weight

                      • 9 oz Tomatoes, diced, canned, low-sodium, drained
                      • 4 oz Cream cheese, reduced-fat
                      • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                      • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                      • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                      • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                      Measure

                      • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                      • ½ cup Cream cheese, reduced-fat
                      • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                      • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                      • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                      • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                        • 2 oz Cream cheese, reduced-fat
                        • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                        • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                        • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                        • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                        Measure

                        • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                        • ¼ cup Cream cheese, reduced-fat
                        • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                        • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                        • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                        • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                        50 Servings

                          Weight

                          • 9 oz Tomatoes, diced, canned, low-sodium, drained
                          • 4 oz Cream cheese, reduced-fat
                          • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                          • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                          • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                          • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                          Measure

                          • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                          • ½ cup Cream cheese, reduced-fat
                          • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                          • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                          • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                          • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                            • 2 oz Cream cheese, reduced-fat
                            • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                            • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                            • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                            • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                            Measure

                            • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                            • ¼ cup Cream cheese, reduced-fat
                            • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                            • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                            • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                            • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                            50 Servings

                              Weight

                              • 9 oz Tomatoes, diced, canned, low-sodium, drained
                              • 4 oz Cream cheese, reduced-fat
                              • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                              • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                              • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                              • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                              Measure

                              • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                              • ½ cup Cream cheese, reduced-fat
                              • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                              • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                              • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                              • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                                • 2 oz Cream cheese, reduced-fat
                                • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                Measure

                                • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                                • ¼ cup Cream cheese, reduced-fat
                                • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                50 Servings

                                  Weight

                                  • 9 oz Tomatoes, diced, canned, low-sodium, drained
                                  • 4 oz Cream cheese, reduced-fat
                                  • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                  • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                  • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                  • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                  Measure

                                  • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                                  • ½ cup Cream cheese, reduced-fat
                                  • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                  • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                  • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                  • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                                    • 2 oz Cream cheese, reduced-fat
                                    • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                    • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                    • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                    • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                    Measure

                                    • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                                    • ¼ cup Cream cheese, reduced-fat
                                    • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                    • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                    • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                    • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                    50 Servings

                                      Weight

                                      • 9 oz Tomatoes, diced, canned, low-sodium, drained
                                      • 4 oz Cream cheese, reduced-fat
                                      • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                      • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                      • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                      • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                      Measure

                                      • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                                      • ½ cup Cream cheese, reduced-fat
                                      • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                      • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                      • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                      • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 4½ oz Tomatoes, diced, canned, low-sodium, drained
                                        • 2 oz Cream cheese, reduced-fat
                                        • 37½ oz (at least 525 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                        • 13 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                        • 15 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                        • 2 lb 1½ oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                        Measure

                                        • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                                        • ¼ cup Cream cheese, reduced-fat
                                        • 12½ each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                        • 1 qt + 2¼ cups Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                        • 3 cups + 2 Tbsp Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                        • 1 qt + 2¼ cups Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                        50 Servings

                                          Weight

                                          • 9 oz Tomatoes, diced, canned, low-sodium, drained
                                          • 4 oz Cream cheese, reduced-fat
                                          • 75 oz (at least 1050 g) Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                          • 1 lb 10 oz Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                          • 1 lb 14 oz Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                          • 4 lb 3 oz Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)

                                          Measure

                                          • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
                                          • ½ cup Cream cheese, reduced-fat
                                          • 25 each Tortillas, whole-wheat (8" across, at least 42 g or 1½ oz each)
                                          • 3 qt + ½ cup Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
                                          • 1 qt + 2¼ cups Red bell peppers, fresh, ¼" strips* (gently wash peppers under running water before cutting)
                                          • 3 qt + ½ cup Cucumbers, fresh, unpeeled, ¼" sliced* (gently wash cucumbers under running water before cutting)
                                          *See Marketing Guide

                                          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.

                                          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 Carbohydrates 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