Veggie Wrap
Cook Time: N/A
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: N/A
Nutritional Content
Allergens: eggs, milk, sulphites, wheat
Calories: 360 Kcal
Carbohydrates: 40 g
Protein: 10 g
Total Fat: 18 g
Calcium: 225 mg
Sodium: 700 mg
Ingredients
10 Servings
10 each, flour tortilla, 10 in
1/3 cup ranch dressing
5 oz cheddar cheese, shredded
1.5 oz tomato, fresh, chopped
4 oz lettuce, shredded
2.5 whole avocado, fresh cut in 1/2 inch square pieces
25 Servings
25 each, flour tortilla, 10 in
3/4 cup ranch dressing
12 oz cheddar cheese, shredded
3 oz tomato, fresh, chopped
9.5 oz lettuce, shredded
6.25 whole avocado, fresh cut in 1/2 inch square pieces
50 Servings
50 each, flour tortilla, 10 in
1 2/3 cup ranch dressing
1 lb 8 oz cheddar cheese, shredded
6.5 oz tomato, fresh, chopped
1 lb 3 oz lettuce, shredded
12.5 whole avocado, fresh cut in 1/2 inch square pieces
100 Servings
100 each, flour tortilla, 10 in
3 1/3 cup ranch dressing
3 lb cheddar cheese, shredded
12.5 oz tomato, fresh, chopped
2 lb 6 oz lettuce, shredded
25 whole avocado, fresh cut in 1/2 inch square pieces
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Bring tortillas to room temperature.
Peel avocado, remove pit, and cut avocado into 1/2 inch pieces. Immediately fold into dressing.
Assemble wrap: On each tortilla place 1/4 cup of dressing mixture, 2 Tbsp cheese, 1 tsp tomatoes and 1/4 cup lettuce. Fold bottom 2 inches of tortilla upward. Fold bottom 2 inches of tortilla upward. Fold right & left sides of tortilla over contents tightly. Place tortilla in pan with seam facing down in pan.
CCP- Maintain <40F; discard unused product.
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