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.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.
Ingredients
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
Ingredients
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Ingredients
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Ingredients
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Ingredients
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
Quantity
50 Servings
Weight
- 3 lb 7 oz Ranch Dressing USDA Recipe for School (see Notes)
- 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 6 oz *Carrots, fresh, sliced
- 1 lb 10 oz *Cucumbers, fresh, diced
- 1 lb 10 oz (Optional) Low-fat cheddar cheese, shredded
- 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 1 qt 2 cups Ranch Dressing USDA Recipe for Schools (see Notes)
- 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
- 1 qt ¾ cup 2 Tbsp 2 tsp *Green bell peppers, fresh, chopped
- 1¾ cups 2 Tbsp *Onions, fresh, chopped
- 1 qt ¾ cup 2 Tbsp 2 tsp *Carrots, fresh, sliced
- 1 qt ½ cup 2 Tbsp *Cucumbers, fresh, diced
- 1 qt 2½ cups (Optional) Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1 oz each)
100 Servings
Weight
- 6 lb 14 oz Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 lb 12 oz *Romaine lettuce, fresh, chopped, rinsed, dried
- 3 lb 4 oz *Green bell peppers, fresh, chopped
- 3 lb 12 oz *Onions, fresh, chopped
- 2 lb 12 oz *Carrots, fresh, sliced
- 3 lb 4 oz *Cucumbers, fresh, diced
- 3 lb 4 oz (Optional) Low-fat cheddar cheese, shredded
- 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)
Measure
- 3 qt Ranch Dressing USDA Recipe for Schools (see Notes)
- 1 gal 3 qt *Romaine lettuce, fresh, chopped, rinsed, dry
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Green bell peppers, fresh, chopped
- 3¾ cups *Onions, fresh, chopped
- 2 qt 1¾ cups 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 2 qt 1¼ cups *Cucumbers, fresh, diced
- 3 qt 1 cup (Optional) Low-fat cheddar cheese, shredded
- 100 each Whole-grain tortillas, 8" (1 oz each)
*See Marketing Guide
Instructions
- 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.
Nutrition INFORMATION
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 ozRomaine lettuce: 1 lb 6 ozGreen bell peppers: 2 lb 2 ozCarrots: 1 lb 6 ozCucumbers: 1 lb 12 oz
100 Servings:
Mature onions: 4 lb 8 ozRomaine lettuce: 2 lb 12 ozGreen bell peppers: 4 lb 4 ozCarrots: 2 lb 12 ozCucumbers: 3 lb 8 oz
Notes
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