Rainbow Hummus Wraps
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
Select a minimum of four vegetable options below:
1 lb. 12 oz. Romaine lettuce, chopped
1 lb. 8 oz. Mushrooms, sliced
2 lbs. Carrots, shredded
1 lb. 12 oz. Radishes, sliced
2 lbs. Spinach, chopped
3 lbs. 8 oz. Tomatoes, diced
2 lbs. 4 oz. Corn kernels, tempered
2 lbs. 4 oz. Beets, shredded
2 lbs. Zucchini, shredded
2 lbs. Onion, sliced
2 lbs. Celery, diced
Hummus:
2 ½-#10 cans (1 ½ gallons + 1 cup) Garbanzo beans, drained or cooked from dry beans
1 Tbsp. Onion powder
1/8 cup Garlic powder
1 Tbsp. Salt
1 ½ Tbsp. Pepper
½ cup Parsley, dried
½ cup Basil, dried
1-¾ cups Lemon juice
1 Tbsp. Hot sauce
1 cup Oil, vegetable or olive
2/3 cup Water or chickpea brine
50 each Wrap, whole grain rich, 2 ounce equivalent
Servings: 100
Ingredients
Select a minimum of four vegetable options below:
3 lbs. 8 oz. Romaine lettuce, chopped
3 lbs. Mushrooms, sliced
4 lbs. Carrots, shredded
3 lbs. 8 oz. Radishes, sliced
4 lbs. Spinach, chopped
7 lbs. Tomatoes, diced
4 lbs. 8 oz. Corn kernels, tempered
4 lbs. 8 oz. Beets, shredded
4 lbs. Zucchini, shredded
4 lbs. Onion, sliced
4 lbs. Celery, diced
Hummus:
5-#10 cans (3 gallons + 1 pint)Garbanzo beans, drained or cooked from dry beans
2 Tbsp. Onion powder
1/4 cup Garlic powder
2 Tbsp. Salt
3 Tbsp. Pepper
1 cup Parsley, dried
1 cup Basil, dried
3-½ cups Lemon juice
2 Tbsp. Hot sauce
1 pint Oil, vegetable or olive
1-1/3 cups Water or chickpea brine
100 each Wrap, whole grain rich, 2 ounce equivalent
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Hummus: Add beans, onion powder, garlic powder, salt, pepper, basil, lemon juice, hot sauce, water/chickpea brine and oil to vertical cutter mixer (VCM), blender or food processor. Mix until smooth.
2. Prepare a minimum of four vegetables listed above in the ingredients for the wrap.
3. Scoop 1-#8 scoop (1/2 cup) of hummus on each wrap and spread evenly.
4. Portion 1/8 cup each of the four chosen vegetable options. If using spinach or romaine lettuce, portion ¼ cup of each on the wrap.
5. Roll tortilla widthwise and cut in half. Serve both halves per entrée.
Serving information
Alternative serving method: Roll each filled tortilla widthwise and using serrated knife, cut wrap into 1- inch slices for pinwheels.
Each full wrap provides 2 meat/meat alternates, 2 ounce equivalent grains and ½ cup other vegetable.
½ of a wrap provides 1 meat/meat alternate, 1 ounce equivalent grains and ¼ cup vegetable component.
Nutrition information per wrap
Calories: 366 Total Fat: 13g Saturated Fat: 4g Monounsaturated Fat: 6g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 52g Fiber: 13g Total Sugar: 8g Protein: 12g Sodium: 675mg Vitamin A: 261μg Vitamin C: 7mg Calcium: 244mg Iron: 4mg Folate: 151μg
