Vegetable Wrap

6 servings  

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.
Category: Leafy Greens | CACFP Peppers | CACFP

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

  1. Prepare Ranch dressing. Ranch dressing can be prepared ahead of time and refrigerated.
    1. Combine buttermilk, lemon juice, yogurt, sour cream, mayonnaise, onion powder, garlic powder, pepper, chives, parsley, salt, and sugar in a large bowl. Stir well.
    2. Pour ranch dressing into a container.
    3. Cover and refrigerate.
    4. Critical Control Point: Cool to 40 °F or lower within 4 hours.
    5. Critical Control Point: Hold at 40 °F or below.
    6. Serve using a ⅛ cup measuring cup or 1 fl oz ladle.
  2. Press firm tofu for at least 30 minutes (Can press tofu while making ranch dressing). Drain pressed tofu and cut into small cubes.
  3. Sprinkle tofu with chipotle spice. Let rest for 20 minutes.
  4. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  5. 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.
  6. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  7. Remove tofu from heat and set aside for step 9.
  8. Combine ranch dressing, lettuce, bell peppers, onions, carrots, cucumbers, and cheese (optional) in a large bowl.
  9. Add tofu to vegetable mixture. Stir well.
  10. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  11. 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.
  12. Portion ½ cup vegetable mixture onto the center of each warm tortilla.
  13. Fold the bottom of the tortilla up and over the filling.
  14. Fold in the outside edges so they nearly touch each other.
  15. As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
  16. Place 6 wraps, seam side down on a cookie sheet pan (9 ½” x 13” x 1”).
  17. Critical Control Point: Hold at 40 °F or below until served.
  18. Serve 1 wrap.

Recipe notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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