RECIPE DETAILS
Item ID: 1978303
Serving Size: 1 Wrap
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beans, Peas, Lentils, Tofu, Vegan, Vegetarian
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1978303
Serving Size: 1 Wrap
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beans, Peas, Lentils, Tofu, Vegan, Vegetarian
Allergens: Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Cut tofu into 1-inch cubes.
- Drain and rinse garbanzo beans.
- Wash produce as needed.
- Cut broccoli into small florets if needed.
- Cut the top end off the carrots, then shred.
- Quarter each cabbage head, then slice away the cores and shred the cabbage.
- Preheat oven to 350°F.
Preparation
- In a large bowl, mix together the tofu, garbanzo beans, broccoli, carrots, cabbage, and sugar snap peas, and cabbage.
- Mix in the orange sauce to evenly coat the tofu–vegetable mixture.
- Portion 10 lbs of the tofu-vegetable mixture into each 2-inch hotel pan.
- Bake uncovered in 350°F oven for about 10-15 minutes or until vegetables are tender-crisp and the internal temperature reaches 145°F.
- Assemble wraps in an assembly line:
- Lay tortillas over the whole prep table.
- Place 1 cup of tofu-vegetable mixture in the center of each tortilla, shaping it into a rectangle.
- Fold the sides inward over the filling.
- Pull the bottom edge over the filling to start the roll.
- Tighten the filling by gently pulling back with your fingertips, then continue rolling.
- Roll to the top edge to seal, ending with the seam side down.
- Slice each wrap in half down the middle or slightly diagonal on a bias.
- Serve immediately or hold hot until service at or above 135°F.
Serving
Serving size: 1 wrap
Recipe Source
Sourced in Partnership with the CIA Healthy Kids Collaborative
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | ⅛ cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 313.49 kcal |
| Total Fat | 8.31 gm |
| Saturated Fat | 2.21 gm |
| Trans Fat | 0.00 gm |
| Sodium | 391.43 mg |
| Carbohydrates | 43.18 gm |
| Fiber | 5.76 gm |
| Sugars | 13.45* gm |
| Added Sugars | 8.34* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
