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Pimento Cheese Veggie Wrap with Ultimate Cheddar Cheese Sauce and Shredded Mild Cheddar

Yield: 72 servings | Serving Size: 1 wrap
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain, 1/2 cup vegetable (other) | HACCP Process III.

Pimento Cheese Veggie Wrap recipe

Ingredients

  • 1 teaspoon | Onion powder
  •  
  • Wrap Ingredients
  • 72 (10-inch) | Flour tortillas
  • 9 quarts (36 cups) | Assorted cut-up fresh vegetables such as matchstick carrots, diced red onions and chopped bell peppers

Preparation

STEP 1

Combine all pimento spread ingredients in food processor; pulse to combine. (It may be necessary to work in batches.)

STEP 2

Portion 1/2 cup pimento spread onto tortilla using two #24 scoops. Top with 1/2 cup assorted vegetables. Roll burrito-style. Wrap in deli foil.

STEP 3

Refrigerate immediately. Best consumed within 24 hours of assembling.

CCP: Maintain cold food at 41°F or below


Recipe Tips

Tip #1

Substitute diced roasted red pepper for the pimiento.

Tip #2

Use assorted vegetables for this veggie wrap based on what you have in inventory.

Tip #3

Serve with 1/2 cup fruit based on what is in your inventory.

Tip #4

Serve in school or for take-home.


Nutritional Information

  • Serving Size1 wrap
  • Calories247 calories
  • Fat 7 grams
  • Sat. Fat 2 grams
  • Trans Fat 0 grams
  • Cholesterol 7 milligrams
  • Sodium 403 milligrams
  • Carbohydrates 39 grams
  • Dietary Fiber 3.5 grams
  • Sugars 2.5 grams
  • Protein 9 grams
  • Vitamin A 6745 IU
  • Vitamin C 52 milligrams
  • Calcium 150 milligrams
  • Iron 1.58 milligrams

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