Veggie Wrap

Yields

• Broccoli: 81%
• Bell peppers: 80%
• Carrots: 83%

Pre-Preparation

1. Wash all vegetables.
2. Remove stems and seeds from bell peppers, then dice into small 1/4-inch cubes.
3. Cut the top end off the carrots, then shred.
4. Cut broccoli into small florets.

Preparation

1. Mix together softened cream cheese, yogurt, parsley, dill, garlic, and onion powder.
2. Mix in the cheddar cheese and chopped vegetables.
3. Assemble wraps in an assembly line. For each tortilla:
   1. Use a #6 scoop (3/4 cup) to portion onto the center.
   2. Spread the filling evenly to 1-inch from the border. 
   3. Fold the sides inward over the filling.
   4. Pull the bottom edge over the filling to start the roll.
   5. Continue rolling to the top edge to seal, ending with the seam side down.
4. Slice each wrap in half down the middle or slightly diagonal on a bias.
5. Hold cold until service at or below 41°F.

Serving

Serving size: 1 wrap (2 halves)

Suggested serving utensil: tongs or spatula or wrap in parchment as a grab and go item

Recipe Source

Sourced by Danone North America