MEASURE (FOR 100 SERVINGS)
Tortilla, Soft Flour, 8", #1222
Romaine, Chopped, Fresh, #4017
3 pounds + 4 ounces
Bell Peppers, Green, Whole, Fresh, #4104
2 pounds + 12 ounces
Carrots, Fresh, Raw, Shredded, #4003
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
If needed, thaw the tortillas according to package directions.
If needed, rinse the romaine and chop tit into ½ inch pieces.
Rinse the onions, peppers, carrots, and cucumber under cool, running water. Drain the vegetables thoroughly.
Prepare the red onions for the processor or grater.
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.
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.
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.
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.
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.
Tortilla with romaine lettuce, vegetable mixture, and cheese ready to wrap
1 serving of Vegetarian Wrap ( 2 diagonally cut halves)
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