Vegetable Wrap, USDA

Ingredients

• Enriched flour tortilla, 2″ soft 50 each
• Ranch dressing 50 ounces
• Leaf lettuce 13 ounces
• Raw green peppers, chopped (1 pound, 10 ounces) 1.625 pounds
• Raw onions, chopped (1 pound, 13 ounces) 1.813 pounds
• Raw carrots, peeled and sliced (1 pound, 5 ounces) 1.313 pounds
• Raw cucumbers, peeled and diced (1 pound, 9 ounces) 1.563 pounds
• Reduced fat Cheddar cheese, shredded (3 pounds, 2 ounces) 3.125 pounds

Instructions

1. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.
2. For ranch dressing use Ranch Dressing recipe (see E-19) Spread 2 Tbsp ranch dressing down the center of each tortilla.
3. Place about 1⁄4 oz lettuce on top of ranch dressing.
4. Combine raw vegetables: green peppers, onions, carrots, and cucumbers. Portion 2 oz vegetable mix with a No. 10 scoop (3⁄8 cup) on top of lettuce leaf and dressing.
5. Sprinkle 1 oz (1⁄4 cup) cheese on top of vegetables.
6. Fold the top and bottom of the tortilla into the center. Beginning at either side, roll the tortilla until all the contents cannot be seen.
7. Cut diagonally in half.