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Southwest 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.

Southwest Pimento Cheese Veggie Wrap recipe

Ingredients

  • Vegetable Filling Ingredients
  • 76 ounces (4 quarts) | Canned roasted corn, drained
  • 96 ounces (4 quarts) | Canned black beans, rinsed, drained
  • 24 ounces (1 quart) | Red onions, diced
  • 2 tablespoons | No-sodium Mexican seasoning

Preparation

STEP 1

Combine all vegetable filling ingredients in large bowl; set aside.

STEP 2

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

STEP 3

Portion 1/2 cup pimento spread onto tortilla using 2 (#24) scoops. Top with 1/2 cup vegetable filling. Roll burrito-style. Wrap in deli foil.

STEP 4

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

Substitute corn and bean blend with your own recipe for "cowboy caviar" or other black bean salad. Any substitutions are not reflected in current nutrition and would require new nutrition.

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
  • Calories318 calories
  • Fat 7 grams
  • Sat. Fat 2 grams
  • Trans Fat 0 grams
  • Cholesterol 7 milligrams
  • Sodium 447 milligrams
  • Carbohydrates 52 grams
  • Dietary Fiber 7 grams
  • Sugars 5 grams
  • Protein 13 grams
  • Vitamin A 504 IU
  • Vitamin C 18 milligrams
  • Calcium 152 milligrams
  • Iron 2.35 milligrams

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