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Vegetable Wrap USDA Recipe for Adults in CACFP

Our scrumptious Vegetable Wrap is a delight to eat! A whole-grain tortilla is filled with a delicious medley of fresh crisp vegetables, romaine lettuce, and chipotle spiced tofu.
CACFP Adult Portion Crediting Information
1 wrap provides ½ cup vegetable (¼ cup additional vegetable, ¼ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
Course: Main Course, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
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
25 Servings
Calories: 322

Ingredients

25 Servings

    Weight

    • 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
    • - - Canola oil
    • 7 lb Tofu
    • - - Salt free, chipotle spice
    • 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
    • 13 oz *Green bell peppers, fresh, chopped
    • 15 oz *Onions, fresh, chopped
    • 13 oz *Fresh carrots, sliced
    • 13 oz *Cucumbers, fresh, diced
    • 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)

    Measure

    • 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
    • ¼ cup Canola oil
    • 1 gal 3 cups Tofu
    • ½ cup Salt free, chipotle spice
    • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
    • 2½ cup *Green bell peppers, fresh, chopped
    • 3 cups *Onions, fresh, chopped
    • 1 qt *Carrots, fresh, sliced
    • 2 cups *Cucumbers, fresh, diced
    • 50 each Whole-grain tortillas, 8" (1 oz each)

    50 Servings

      Weight

      • 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
      • - - canola oil
      • 14 lb Tofu
      • - - Salt free, chipotle spice
      • 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 10 oz *Carrots, fresh, sliced
      • 1 lb 10 oz *Cucumbers, fresh, diced
      • 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)

      Measure

      • 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
      • ½ cup canola oil
      • 2 gal 1 qt 2 cups tofu
      • 1 cup Salt free, chipotle spice
      • 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
      • 1 qt 1 cup *Green bell peppers, fresh, chopped
      • 1 qt 2 cups *Onions, fresh, chopped
      • 2 qt *Carrots, fresh, sliced
      • 1 qt *Cucumbers, fresh, diced
      • 100 each Whole-grain tortillas, 8" (1 oz each)

      -

      25 Servings

        Weight

        • 1 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
        • - - Canola oil
        • 7 lb Tofu
        • - - Salt free, chipotle spice
        • 7 oz *Fresh romaine lettuce, rinsed, drained, shredded
        • 13 oz *Green bell peppers, fresh, chopped
        • 15 oz *Onions, fresh, chopped
        • 13 oz *Fresh carrots, sliced
        • 13 oz *Cucumbers, fresh, diced
        • 3 lb 2 oz Whole-grain tortillas, 8" (1 oz each)

        Measure

        • 2 cups Ranch Dressing USDA Recipe for CACFP (see Notes)
        • ¼ cup Canola oil
        • 1 gal 3 cups Tofu
        • ½ cup Salt free, chipotle spice
        • 1 qt 3 cups *Romaine lettuce, fresh, chopped, rinsed, dry
        • 2½ cup *Green bell peppers, fresh, chopped
        • 3 cups *Onions, fresh, chopped
        • 1 qt *Carrots, fresh, sliced
        • 2 cups *Cucumbers, fresh, diced
        • 50 each Whole-grain tortillas, 8" (1 oz each)

        50 Servings

          Weight

          • 2 lb Ranch Dressing USDA Recipe for CACFP (see Notes)
          • - - canola oil
          • 14 lb Tofu
          • - - Salt free, chipotle spice
          • 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 10 oz *Carrots, fresh, sliced
          • 1 lb 10 oz *Cucumbers, fresh, diced
          • 6 lb 4 oz Whole-grain tortillas, 8" (1 oz each)

          Measure

          • 1 qt Ranch Dressing USDA Recipe for CACFP (see Notes)
          • ½ cup canola oil
          • 2 gal 1 qt 2 cups tofu
          • 1 cup Salt free, chipotle spice
          • 3 qt 2 cups *Romaine lettuce, fresh, chopped, rinsed, dry
          • 1 qt 1 cup *Green bell peppers, fresh, chopped
          • 1 qt 2 cups *Onions, fresh, chopped
          • 2 qt *Carrots, fresh, sliced
          • 1 qt *Cucumbers, fresh, diced
          • 100 each Whole-grain tortillas, 8" (1 oz each)

          Instructions

          • Prepare Ranch Dressing. See Ranch Dressing - USDA Recipe for CACFP.
          • Press firm tofu for at least 30 minutes, drain and cut into ½ inch cubes.
          • Season tofu with chipotle spice. Refrigerate and let tofu marinate for 20 minutes.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Heat oil in a large skillet over medium high heat. Add marinated tofu and sauté uncovered until tofu is lightly browned.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Remove tofu from heat and set aside for step 9.
          • Combine ranch dressing, lettuce, bell peppers, onions, carrots, cucumbers in large bowl.
          • Add tofu to vegetable mixture. Mix well.
          • Refrigerate until you are ready for step 13.
          • 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
            Place tortillas on a sheet pan lined with parchment paper. Shingle tortillas into two rows and cover with parchment paper. Place in a warmer at 135 °F for at least 10 minutes.
          • Using a No. 8 scoop, portion ½ cup (about 4 oz) vegetable mixture onto the center of each tortilla.
          • Fold the bottom of the tortilla up and over the filling.
          • Fold in the outside edges so they nearly touch each other.
          • As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
          • Place 25 wraps seam side down on a sheet pan (18” x 26” x 1”).
            For 25 servings, use 2 pan.
            For 50 servings, use 4 pans.
          • Critical Control Point: Hold at 40 °F or below.
          • Serve 1 wrap.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          See Ranch Dressing - USDA Recipe for CACFP for ingredients and directions, https://theicn.org/cnrb/.

          Nutrition

          Serving: 1wrap | Calories: 322 | Total Carbohydrate: 36g | Protein: 18g | Total Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 445mg | Potassium: 151mg | Dietary Fiber: 5g | Total Sugars: 5g | Vitamin C: 15mg | Vitamin D: 0IU | Calcium: 281mg | Iron: 4mg | Vitamin A: 160mcg