Source: MRS 2021
MRS: 936 — Vegetarian Entrées (900s)

Vegetarian Wrap

Meal Component Contribution:
2 oz eq. meat/meat alternate, 1½ oz. eq. enriched grains, 3/8 cup other vegetable
Number of Portions: 100  Size of Portion: 2 halves
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Tortilla, Soft Flour, 8", #1222
100  tortillas
Romaine, Chopped, Fresh, #4017
3  pounds + 4  ounces
Bell Peppers, Green, Whole, Fresh, #4104
2  pounds + 12  ounces
Carrots, Fresh, Raw, Shredded, #4003
2  pounds
Onions, Red, Whole, Fresh, #4102
2  pounds + 12  ounces
Cucumber with Peel, Whole, Fresh, #4101
2  pounds + 2  ounces
Cheese, American, Grated/Shredded, #1306
12  pounds + 8  ounces
Dressing, Lite Ranch, PC, 1.5 ounce #2205
100  packets , 1.5 ounce
DIRECTIONS

1.

If needed, thaw the tortillas according to package directions.

2.

If needed, rinse the romaine and chop tit into ½ inch pieces.

3.

Rinse the onions, peppers, carrots, and cucumber under cool, running water. Drain the vegetables thoroughly.

4.

Prepare the red onions for the processor or grater.

5.

Core, remove seeds, and prepare the green peppers for the food processor or grater.

Slice the ends off of the cucumber and prepare them for the food processor or grater.

Process or grate the red onion, peppers, cucumbers, and carrots with a food processor. If the facility does not have a food processor or grater, then julienne (cut into thin strips) the vegetables.

6.

Combine the raw ingredients. Cover and refrigerate them until ready for wrap assembly.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for a ssembly.

7.

WRAP ASSEMBLY:

  • Layout the tortillas on a clean work surface.
  • Place ¼ cup of romaine on each tortilla.
  • Portion 2 ounces of the vegetable mixture with a #10 scoop on top of romaine lettuce.
  • Sprinkle 2 ounces (#16 scoop) of cheese on top of the vegetables.
  • Beginning at one side, roll the tortilla until all of the contents cannot be seen.
  • Cut in half diagonally.

The wraps may be wrapped in deli paper, plastic wrap, wax paper, or foil sheets.

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.

8.

Portion 1 wrap (2 halves) with a packet of ranch dressing per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1½ oz. eq. enriched 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
481
Carbohydrates
33.38 g
Dietary Fiber
2.95 g
Protein
15.53 g
Sodium
1204.00 mg
Total Fat
33.80 g
Sat. Fat
15.47 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.

1 serving of Vegetarian Wrap ( 2 diagonally cut halves)