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4 from 1 vote

Fresh Veggie Wraps USDA Recipe for Child Care Centers

Color your snack amazing with this easy-to-make wrap.
CACFP CREDITING INFORMATION
½ cup vegetable
¾ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time2 hours
Cook Time0 minutes
Total Time2 hours
Course: Snack
Keyword: CACFP, Ages 3-5, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 3-5
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Snack
Conventional Meal Category: Vegetarian, Sandwich/Wrap, Whole Grain-Rich
Program Meal Component: Grains, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 77

Ingredients

25 Servings

    Weight

    • 4½ oz Tomatoes, diced, canned, low-sodium, drained
    • 2 oz Cream cheese, reduced-fat
    • 37½ oz
      (at least 525 g)       Tortillas, whole-wheat
      (8" across, at least 42 g or 1½ oz each)
    • 13 oz

      Romaine lettuce, fresh, chopped*
      (gently wash lettuce under running water before cutting)
    • 15 oz

      Red bell peppers, fresh, ¼" strips*
       (gently wash peppers under running water before cutting)
    • 2 lb 1½ oz

       Cucumbers, fresh, unpeeled, ¼" sliced*
       (gently wash cucumbers under running water before cutting)

    Measure

    • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
    • ¼ cup Cream cheese, reduced-fat
    • 12½ each

       Tortillas, whole-wheat
      (8" across, at least 42 g or 1½ oz each)
    • 1 qt + 2¼ cups

      Romaine lettuce, fresh, chopped*
      (gently wash lettuce under running water before cutting)
    • 3 cups + 2 Tbsp

      Red bell peppers, fresh, ¼" strips*
      (gently wash peppers under running water before cutting)
    • 1 qt + 2¼ cups

      Cucumbers, fresh, unpeeled, ¼" sliced*
      (gently wash cucumbers under running water before cutting)

    50 Servings

      Weight

      • 9 oz Tomatoes, diced, canned, low-sodium, drained
      • 4 oz Cream cheese, reduced-fat
      • 75 oz
        (at least 1050 g)         Tortillas, whole-wheat
        (8" across, at least 42 g or 1½ oz each)
      • 1 lb 10 oz

        Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
      • 1 lb 14 oz

        Red bell peppers, fresh, ¼" strips*
        (gently wash peppers under running water before cutting)
      • 4 lb 3 oz

         Cucumbers, fresh, unpeeled, ¼" sliced*
         (gently wash cucumbers under running water before cutting)

      Measure

      • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
      • ½ cup Cream cheese, reduced-fat
      • 25 each

        Tortillas, whole-wheat
        (8" across, at least 42 g or 1½ oz each)
      • 3 qt + ½ cup

        Romaine lettuce, fresh, chopped*
        (gently wash lettuce under running water before cutting)
      • 1 qt + 2¼ cups

         Red bell peppers, fresh, ¼" strips*
        (gently wash peppers under running water before cutting)
      • 3 qt + ½ cup

        Cucumbers, fresh, unpeeled, ¼" sliced*
        (gently wash cucumbers under running water before cutting)

      -

      25 Servings

        Weight

        • 4½ oz Tomatoes, diced, canned, low-sodium, drained
        • 2 oz Cream cheese, reduced-fat
        • 37½ oz
          (at least 525 g)           Tortillas, whole-wheat
          (8" across, at least 42 g or 1½ oz each)
        • 13 oz

          Romaine lettuce, fresh, chopped*
          (gently wash lettuce under running water before cutting)
        • 15 oz

          Red bell peppers, fresh, ¼" strips*
           (gently wash peppers under running water before cutting)
        • 2 lb 1½ oz

           Cucumbers, fresh, unpeeled, ¼" sliced*
           (gently wash cucumbers under running water before cutting)

        Measure

        • ½ cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
        • ¼ cup Cream cheese, reduced-fat
        • 12½ each

           Tortillas, whole-wheat
          (8" across, at least 42 g or 1½ oz each)
        • 1 qt + 2¼ cups

          Romaine lettuce, fresh, chopped*
          (gently wash lettuce under running water before cutting)
        • 3 cups + 2 Tbsp

          Red bell peppers, fresh, ¼" strips*
          (gently wash peppers under running water before cutting)
        • 1 qt + 2¼ cups

          Cucumbers, fresh, unpeeled, ¼" sliced*
          (gently wash cucumbers under running water before cutting)

        50 Servings

          Weight

          • 9 oz Tomatoes, diced, canned, low-sodium, drained
          • 4 oz Cream cheese, reduced-fat
          • 75 oz
            (at least 1050 g)             Tortillas, whole-wheat
            (8" across, at least 42 g or 1½ oz each)
          • 1 lb 10 oz

            Romaine lettuce, fresh, chopped* (gently wash lettuce under running water before cutting)
          • 1 lb 14 oz

            Red bell peppers, fresh, ¼" strips*
            (gently wash peppers under running water before cutting)
          • 4 lb 3 oz

             Cucumbers, fresh, unpeeled, ¼" sliced*
             (gently wash cucumbers under running water before cutting)

          Measure

          • 1 cup + 1 Tbsp Tomatoes, diced, canned, low-sodium, drained
          • ½ cup Cream cheese, reduced-fat
          • 25 each

            Tortillas, whole-wheat
            (8" across, at least 42 g or 1½ oz each)
          • 3 qt + ½ cup

            Romaine lettuce, fresh, chopped*
            (gently wash lettuce under running water before cutting)
          • 1 qt + 2¼ cups

             Red bell peppers, fresh, ¼" strips*
            (gently wash peppers under running water before cutting)
          • 3 qt + ½ cup

            Cucumbers, fresh, unpeeled, ¼" sliced*
            (gently wash cucumbers under running water before cutting)

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • In a small bowl, combine tomatoes and cream cheese. Use a hand or stand mixer to combine (see notes).
          • Spread 1 Tbsp tomato cream cheese mixture in the middle of each tortilla.
          • Top tomato cream cheese mixture with ½ cup romaine lettuce, ¼ cup bell pepper strips (6–8), and ½ cup cucumber slices (4).
          • Roll into an open wrap.
          • Place seam-side down on a cutting board and cut in half.
          • Serve 1 half. Serve immediately, or keep cold at 40 °F or lower.

          Video

          Notes

          • Contains milk (cream cheese) and wheat (tortillas). Tortillas can be a  hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, 
            fish, shellfish, soy, wheat, and sesame.
          • Sesame can appear as an ingredient in foods where it might not be expected 
            (tortillas) and may be included in ingredient statements as “spice” or 
            “flavoring.”
          • If preparing in advance, store tomato cream cheese mixture and vegetables in 
            separate airtight containers at 40 °F or lower until ready to assemble wraps.
          • The symbol indicates the recipe is whole grain-rich.
          • Creditable grains contribution calculated using the Recipe Analysis Workbook, 
            Method A.

          Nutrition

          Serving: 1half Fresh Veggie Wrap | Calories: 77 | Total Carbohydrate: 13g | Protein: 3g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Dietary Fiber: 3g | Total Sugars: 2g | Calcium: 24mg | Iron: 0mg