Vegetable Wrap USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
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.
CACFP CREDITING INFORMATION
1 wrap provides ¹⁄2 cup vegetable and 1 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
    • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
    • 13 oz *Green bell peppers, fresh, chopped
    • 15 oz *Onions, fresh, chopped
    • 11 oz *Carrots, fresh, sliced
    • 13 oz *Cucumbers, fresh, diced
    • 13 oz (Optional) Low-fat cheddar cheese, shredded
    • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

    Measure

    • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
    • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
    • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
    • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
    • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
    • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
    • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
    • 25 each Whole-grain tortillas, 8" (1 oz each)

    50 Servings

      Weight

      • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)

      Quantity
       

      25 Servings

        Weight

        • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
        • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
        • 13 oz *Green bell peppers, fresh, chopped
        • 15 oz *Onions, fresh, chopped
        • 11 oz *Carrots, fresh, sliced
        • 13 oz *Cucumbers, fresh, diced
        • 13 oz (Optional) Low-fat cheddar cheese, shredded
        • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

        Measure

        • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
        • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
        • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
        • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
        • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
        • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
        • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
        • 25 each Whole-grain tortillas, 8" (1 oz each)

        50 Servings

          Weight

          • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)

          Ingredients
           

          25 Servings

            Weight

            • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
            • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
            • 13 oz *Green bell peppers, fresh, chopped
            • 15 oz *Onions, fresh, chopped
            • 11 oz *Carrots, fresh, sliced
            • 13 oz *Cucumbers, fresh, diced
            • 13 oz (Optional) Low-fat cheddar cheese, shredded
            • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

            Measure

            • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
            • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
            • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
            • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
            • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
            • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
            • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
            • 25 each Whole-grain tortillas, 8" (1 oz each)

            50 Servings

              Weight

              • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)

              Quantity
               

              25 Servings

                Weight

                • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                • 13 oz *Green bell peppers, fresh, chopped
                • 15 oz *Onions, fresh, chopped
                • 11 oz *Carrots, fresh, sliced
                • 13 oz *Cucumbers, fresh, diced
                • 13 oz (Optional) Low-fat cheddar cheese, shredded
                • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                Measure

                • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                • 25 each Whole-grain tortillas, 8" (1 oz each)

                50 Servings

                  Weight

                  • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                    • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                    • 13 oz *Green bell peppers, fresh, chopped
                    • 15 oz *Onions, fresh, chopped
                    • 11 oz *Carrots, fresh, sliced
                    • 13 oz *Cucumbers, fresh, diced
                    • 13 oz (Optional) Low-fat cheddar cheese, shredded
                    • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                    Measure

                    • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                    • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                    • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                    • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                    • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                    • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                    • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                    • 25 each Whole-grain tortillas, 8" (1 oz each)

                    50 Servings

                      Weight

                      • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                        • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                        • 13 oz *Green bell peppers, fresh, chopped
                        • 15 oz *Onions, fresh, chopped
                        • 11 oz *Carrots, fresh, sliced
                        • 13 oz *Cucumbers, fresh, diced
                        • 13 oz (Optional) Low-fat cheddar cheese, shredded
                        • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                        Measure

                        • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                        • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                        • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                        • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                        • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                        • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                        • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                        • 25 each Whole-grain tortillas, 8" (1 oz each)

                        50 Servings

                          Weight

                          • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                            • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                            • 13 oz *Green bell peppers, fresh, chopped
                            • 15 oz *Onions, fresh, chopped
                            • 11 oz *Carrots, fresh, sliced
                            • 13 oz *Cucumbers, fresh, diced
                            • 13 oz (Optional) Low-fat cheddar cheese, shredded
                            • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                            Measure

                            • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                            • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                            • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                            • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                            • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                            • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                            • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                            • 25 each Whole-grain tortillas, 8" (1 oz each)

                            50 Servings

                              Weight

                              • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                                • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                                • 13 oz *Green bell peppers, fresh, chopped
                                • 15 oz *Onions, fresh, chopped
                                • 11 oz *Carrots, fresh, sliced
                                • 13 oz *Cucumbers, fresh, diced
                                • 13 oz (Optional) Low-fat cheddar cheese, shredded
                                • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                                Measure

                                • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                                • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                                • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                                • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                                • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                                • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                                • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                                • 25 each Whole-grain tortillas, 8" (1 oz each)

                                50 Servings

                                  Weight

                                  • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                                    • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                                    • 13 oz *Green bell peppers, fresh, chopped
                                    • 15 oz *Onions, fresh, chopped
                                    • 11 oz *Carrots, fresh, sliced
                                    • 13 oz *Cucumbers, fresh, diced
                                    • 13 oz (Optional) Low-fat cheddar cheese, shredded
                                    • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                                    Measure

                                    • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                                    • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                                    • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                                    • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                                    • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                                    • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                                    • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                                    • 25 each Whole-grain tortillas, 8" (1 oz each)

                                    50 Servings

                                      Weight

                                      • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb 11¹⁄2 oz Ranch Dressing USDA Recipe for CACFP (see Notes)
                                        • 7 oz *Romaine lettuce, fresh, chopped, rinsed, dry
                                        • 13 oz *Green bell peppers, fresh, chopped
                                        • 15 oz *Onions, fresh, chopped
                                        • 11 oz *Carrots, fresh, sliced
                                        • 13 oz *Cucumbers, fresh, diced
                                        • 13 oz (Optional) Low-fat cheddar cheese, shredded
                                        • 1 lb 9 oz Whole-grain tortillas, 8" (1 oz each)

                                        Measure

                                        • 3 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
                                        • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
                                        • 2¹⁄3 cups 2 Tbsp *Green bell peppers, fresh, chopped
                                        • ³⁄4 cup 3 Tbsp *Onions, fresh, chopped
                                        • 2¹⁄3 cup 2 Tbsp *Carrots, fresh, sliced
                                        • 2¹⁄4 cups 1 Tbsp *Cucumbers, fresh, diced
                                        • 3¹⁄4 cups (Optional) Low-fat cheddar cheese, shredded
                                        • 25 each Whole-grain tortillas, 8" (1 oz each)

                                        50 Servings

                                          Weight

                                          • 3 lb 7 oz Ranch Dressing USDA Recipe for CACFP (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 CACFP (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)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • See Ranch Dressing USDA Recipe for CACFP 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 40 °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 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Hold at 40 °F or below.
                                          • Serve 1 wrap.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Vegetable Wrap USDA Recipe for Child Care Centers
                                          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
                                          25 Servings:
                                          Mature onions: 1 lb 2 oz
                                          Romaine lettuce: 11 oz
                                          Green bell peppers: 1 lb 1 oz
                                          Carrots: 11 oz
                                          Cucumbers: 14 oz
                                          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

                                          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
                                          25 Servings:
                                          About 5 lb 11¹⁄2 oz (vegetable mixture)
                                          About 2 qt 3¹⁄2 cups (vegetable mixture)/25 wraps
                                          50 Servings:
                                          About 11 lb 7 oz (vegetable mixture)
                                          About 1 gal 1 qt 2 7⁄8 cups (vegetable mixture)/50 wraps