Vegetable Wrap USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
For a fresh take on lunch try our Vegetable Wrap. Assorted fresh vegetables, lightly coated with a homemade light-ranch dressing, all come together deliciously in a whole-grain tortilla.
1 wrap provides ¹⁄8 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
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  • See Ranch Dressing USDA Recipe for Schools for recipe ingredients and directions.
  • Set ranch dressing aside for step 3.
  • Combine ranch dressing, lettuce, bell peppers, onions, carrots, cucumbers, and cheese (optional) in a large bowl. Stir well. Set aside for step 6.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • To prevent tortillas from tearing when folding, steam for 3 minutes until warm.
    Hold tortillas in original packaging and place in a warmer at 135 °F for 10 minutes.
  • Using a rounded No. 8 scoop, portion ¹⁄2 cup 1 Tbsp (about 4 oz) vegetable mixture onto the center of each tortilla. Roll in the form of a burrito and seal.
  • Place 25 wraps seam side down on a sheet pan (18" x 26" x 1").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold at 41 °F or below.
  • Serve 1 wrap.


Nutrition Facts
Vegetable Wrap USDA Recipe for Schools
Amount Per Serving 1 wrap
Calories 171 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 441mg19%
Potassium 165mg5%
Total Carbohydrate 29g10%
Dietary Fiber 5g21%
Total Sugars 4g4%
Protein 6g12%
Vitamin D 0IU0%
Calcium 51mg5%
Iron 0mg0%
*Marketing Guide
50 Servings:
Mature onions: 2 lb 4 oz
Romaine lettuce: 1 lb 6 oz
Green bell peppers: 2 lb 2 oz
Carrots: 1 lb 6 oz
Cucumbers: 1 lb 12 oz
100 Servings:
Mature onions: 4 lb 8 oz
Romaine lettuce: 2 lb 12 oz
Green bell peppers: 4 lb 4 oz
Carrots: 2 lb 12 oz
Cucumbers: 3 lb 8 oz


Reduce salt in ranch recipe to ¹⁄2 tsp per 25 servings.
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #1: No Cook.
Yield / Volume
50 Servings:
About 11 lb 7 oz (vegetable mixture)
About 1 gal 1 qt 2⅞ cups (vegetable mixture)/50 wraps
100 Servings:
About 22 lb 14 oz (vegetable mixture)
About 2 gal 3 qt 1¾ cups (vegetable mixture)/100 wraps