Vegetable Wrap
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
1 wrap provides:
- ½ cup vegetable (⅛ cup dark green vegetable,⅛ cup red/orange vegetable, ¼ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.
Ingredients
Vegetable Wrap
| 1 cup or 7 oz Ranch dressing |
| 2 tsp Canola oil |
| 2 tsp Chipotle spice, salt-free |
| 2 ½ cups or 1 lb Tofu |
| 1 cup or 2 oz Fresh romaine lettuce, chopped,rinsed, dry |
| 1 cup or 4 oz Fresh green bell peppers, chopped |
| 1 cup or 4 oz Fresh onions, chopped |
| 1 ½ cups or 4 oz Fresh carrots, sliced |
| ¾ cup or 4 oz Fresh cucumbers, diced |
| 6 Whole-grain tortillas, 8” (1 oz each) |
Ranch Dressing
| 10 oz Low fat buttermilk |
| ½ tsp Lemon juice |
| 1 ¼ oz Low fat yogurt |
| ¼ tsp Fat free sour cream |
| 1 ½ oz Low fat mayonnaise |
| 1 tsp Onion powder |
| 1 tsp Garlic powder |
| ⅛ tsp Ground black pepper |
| ⅛ tsp Dried chives |
| ½ tsp Dried parsley |
| ¼ tsp Salt |
| ¼ tsp Sugar |
Vegetable Wrap Directions
- Prepare Ranch dressing. Ranch dressing can be prepared ahead of time and refrigerated.
- Combine buttermilk, lemon juice, yogurt, sour cream, mayonnaise, onion powder, garlic powder, pepper, chives, parsley, salt, and sugar in a large bowl. Stir well.
- Pour ranch dressing into a container.
- Cover and refrigerate.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Serve using a ⅛ cup measuring cup or 1 fl oz ladle.
- Press firm tofu for at least 30 minutes (Can press tofu while making ranch dressing). Drain pressed tofu and cut into small cubes.
- Sprinkle tofu with chipotle spice. Let rest for 20 minutes.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Heat oil in a medium non-stick sauté skillet over medium-high heat. Add seasoned tofu. Sauté over medium-high heat uncovered until tofu is lightly browned.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Remove tofu from heat and set aside for step 9.
- Combine ranch dressing, lettuce, bell peppers, onions, carrots, cucumbers, and cheese (optional) in a large bowl.
- Add tofu to vegetable mixture. Stir well.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- To prevent tortillas from tearing when folding, steam for 3 minutes until warm.
OR
Place tortillas on a sheet pan lined with parchment paper. Place tortillas in two rows and cover with parchment paper. Place in a warm oven at 135 °F for at least 10 minutes. - Portion ½ cup vegetable mixture onto the center of each warm tortilla.
- Fold the bottom of the tortilla up and over the filling.
- Fold in the outside edges so they nearly touch each other.
- As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
- Place 6 wraps, seam side down on a cookie sheet pan (9 ½” x 13” x 1”).
- Critical Control Point: Hold at 40 °F or below until served.
- Serve 1 wrap.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
