Southwest Pimento Cheese Veggie Wrap with Ultimate Cheddar™ Cheese Sauce

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


  • 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



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


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


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


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
  • Calories450 calories
  • Fat 19 grams
  • Sat. Fat 11 grams
  • Trans Fat 0 grams
  • Cholesterol 47 milligrams
  • Sodium 693 milligrams
  • Carbohydrates 51 grams
  • Dietary Fiber 9 grams
  • Sugars 4 grams
  • Protein 19 grams
  • Vitamin A 504 IU
  • Vitamin C 18 milligrams
  • Calcium 392 milligrams
  • Iron 1.06 milligrams

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