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5 from 1 vote

Vegetable Wrap USDA Recipe for Schools

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.
Course: vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sandwich/Wrap
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Spring
50 Servings
Calories: 171

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)

      -

      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)

          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.

          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.

          Nutrition

          Serving: 1wrap | Calories: 171 | Total Carbohydrate: 29g | Protein: 6g | Total Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 441mg | Potassium: 165mg | Dietary Fiber: 5g | Total Sugars: 4g | Vitamin D: 0IU | Calcium: 51mg | Iron: 0mg