Recipe: Vegetable Wrap

Ingredients

  • 1 quart 2 cups ranch dressing
  • 3 quarts 2 cups fresh romaine, chopped
  • 1 quart ¾ cups 2 tablespoons 2 teaspoons fresh green bell peppers, chopped
  • 1 ¾ cups 2 tablespoons fresh onions, chopped
  • 1 quart ¾ cups 2 tablespoons 2 teaspoons fresh carrots, sliced
  • 1 quart ½ cup 2 tablespoons fresh Michigan cucumbers, diced
  • 1 quart 2 ½ cups low fat cheddar cheese (optional)
  • 50 8-inch whole grain tortillas

Directions

Combine ranch dressing, lettuce, bell peppers, onions, carrots, Michigan cucumbers, and cheese (optional) in a large bowl. Stir well. Set aside.

To prevent tortillas from tearing when folding, steam for 3 minutes until warm. Or, hold tortillas in original packaging and place in a warmer at 135°F for 10 minutes.

Using a No. 10 schoop, portion ½ cup 1 tablespoon (about 4 ounces) vegetable mixture onto the center of each tortilla. Roll in the form of a burrito and seal.

Place 50 wraps seam side down on a sheet pan (2 - 18" x 26" x 1" pans). Hold at 40 °F or below.

Yield: 50 servings

Recipe courtesy of USDA FNS What’s Cooking