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.NSLP/SBP CREDITING INFORMATION 1 wrap provides ¹⁄8 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
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. OR 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.
Vegetable Wrap USDA Recipe for Schools
Amount Per Serving 1 wrap
Calories 171Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g6%
Total Carbohydrates 29g10%
Dietary Fiber 5g21%
Total Sugars 4g4%
Vitamin D 0IU0%
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
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
About 11 lb 7 oz (vegetable mixture)
About 1 gal 1 qt 2⅞ cups (vegetable mixture)/50 wraps
About 22 lb 14 oz (vegetable mixture)
About 2 gal 3 qt 1¾ cups (vegetable mixture)/100 wraps