Vegetarian Wrap

Meal Component Contribution:
2 oz eq. meat/meat alternate, 1¼ oz. eq. whole grains, 3/8 cup other vegetable
Number of Portions: 50 Size of Portion: 2 halves
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Whole Grains
Vegetables (Other)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Tortilla, Soft Flour, 8", #1222	50 tortillas
Salad Mix, Roamine Blend, #4013	1 quarts
Bell Peppers, Green, Whole, Fresh, #4104	1 pounds + 12 ounces
Carrots, Fresh, Raw, Shredded, #4003	1 pounds + 4 ounces
Onions, Red, Whole, Fresh, #4102	1 pounds + 12 ounces
Cucumber with Peel, Whole, Fresh, #4101	3 pounds + 2 ounces
Cheese, American, Grated/Shredded, #1306	6 pounds + 8 ounces
Dressing, Lite Ranch, PC, 1.5 ounce #2205	50 packets , 1.5 ounce

DIRECTIONS

1.	Thaw tortillas according to package directions.
2.	Thinly slice or chop romaine lettuce.
3.	Grate or julienne remaining raw ingredients (bell peppers through cucumber). A food processor may be used to cut the vegetables. Mix cut vegetables together and place them in a collander to drain for 5-10 minutes.
4.	SANDWICH ASSEMBLY: Layout tortilla on a clean work surface. Place 1/4 cup of romaine on each tortilla. Portion 2 ounces of mixture with a #10 scoop on top of romaine lettuce. Sprinkle 2 ounces (1/4 cup) of cheese on top of vegetables. Beginning at one side, roll the tortilla until all of the contents cannot be seen. Each sandwich may be wrapped in deli-paper. Cut wrap diagonally in half. Cover with plastic wrap and place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
5.	Portion 1 wrap (2 halves) with a packet of ranch dressing per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1¼ oz. eq. whole grains, and 3/8 cup of other vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for entrées.

Nutrients Per Serving

Calories

509

Carbohydrates

33.82 g

Dietary Fiber

3.09 g

Protein

16.13 g

Sodium

1203.45 mg

Total Fat

34.84 g

Sat. Fat

16.01 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Vegetarian Wrap

1.	Tortilla with romaine lettuce, vegetable mixture, and cheese ready to wrap	2.	Fold sides of tortilla over mixture.
3.	Fold top part of tortilla over folded sides and mixture.	4.	Roll folded side of tortilla until all of the contents cannot be seen.
5.	Completed Vegetarian Wrap	6.	1 serving of Vegetarian Wrap ( 2 diagonally cut halves)

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Vegetarian Wrap

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Steps for Preparation of Vegetarian Wrap