Crunchy Vegetable Wraps

Total Page：16

File Type：pdf, Size：1020Kb

CRUNCHY VEGETABLE WRAPS From USDA SNAP-Ed Recipe Finder http://recipefinder.nal.usda.gov/ & Connecticut Food Policy Council http://www.foodpc.state.ct.us/cookbook%20x1a-rev1%2012-30-07.pdf Ingredients 4 Tbsp. low-fat, whipped cream cheese 2 flour tortillas ½ tsp. ranch seasoning mix ¼ cup broccoli washed and chopped ¼ cup carrots peeled and grated ¼ cup zucchini washed and cut into small strips ¼ cup yellow summer squash washed and cut into small strips ½ tomato diced 2 Tbsp. green bell pepper seeded and diced 2 Tbsp. chives chopped fine Instructions 1. In a small bowl, stir ranch seasoning into cream cheese; chill. 2. Wash and chop vegetables. 3. Steam broccoli in microwave for 1 minute with 1 tablespoon of water. 4. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly. 5. Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve. Tips Be creative. Try different vegetables, herbs and spices. Examples- green beans, lettuce, radishes, corn; dill, oregano, basil, mint, curry or chili powder. You can substitute pre-made flavored cream cheeses- chive, herb or vegetable. Try a sweet cream cheese and add fruit to your wrap for a different twist. This wrap is great with soup or salad or served as a cool summer appetizer! Makes four servings (½ tortilla each) Cost Per Recipe: $ 1.25 Per Serving: $ 0.31 Nutritional information per serving (4 servings) Calories: 110 Cholesterol: 5mg Protein: 4g Calories from fat: 35 Sodium: 220mg Vitamin A: 35% Total fat: 4g Total carbohydrate: 16g Vitamin C: 30% Saturated fat: 1.5g Dietary fiber: 2g Calcium: 6% Trans fat: 0g Sugars: 2g Iron: 6% Percent daily values based on a 2000 calorie diet. .

Copy Link

Recommended publications

Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2014 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. Winger Caravan Ingredients H. Khouryieh Western Kentucky University, USDA-ARS, [email protected] F. Aramouni Kansas State University T. Herald USDA-ARS Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Winger, M.; Khouryieh, H.; Aramouni, F.; and Herald, T., "SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA" (2014). Publications from USDA-ARS / UNL Faculty. 1448. https://digitalcommons.unl.edu/usdaarsfacpub/1448 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. bs_bs_banner Journal of Food Quality ISSN 1745-4557 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. WINGER1, H. KHOURYIEH2,5, F. ARAMOUNI3 and T. HERALD4 1Caravan Ingredients, Lenexa, KS 2Food Processing and Technology, Western Kentucky University, Bowling Green, KY 3Food Science Institute, Kansas State University, Manhattan, KS 4Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 5Corresponding author. ABSTRACT TEL: 270-745-4126; FAX: 270-745-5946; Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], EMAIL: [email protected] ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, ﬂour characterization (particle size dis- Received for Publication February 6, 2013 tributions, starch damage, amylose content and starch pasting properties) and end Accepted for Publication January 7, 2014 product in gluten-free tortilla.
[Show full text]
Advanced Ingredient Solutions for Gluten-Free Tortillas
GLUTEN-FREE FORMULATION CHALLENGES Advanced ingredient solutions for gluten-free tortillas Elena De La Peña - PhD., Associate Bakery & Snack Team, Global Applications Kathryn Fox - Principal Technologist, Global Development Bridgewater, New Jersey Advanced ingredient solutions for gluten-free tortillas Market snapshot mixed with water. It enables the dough to retain gas dur- The gluten-free market in the U.S. still is chalking up ing fermentation and set during baking, delivering a soft double-digit growth percentage rates. This year’s sales in and chewy crumb structure. Removing the gluten from a the gluten-free category in the U.S. are expected to close formulation brings significant challenges to food manufac- near one-and-a-half billion dollars, according to consumer turers. A gluten-free dough lacks the viscosity and elastic- research group Packaged Facts. That figure is expected ity of the wheat-containing dough. In addition to causing to climb past $2.3 billion by the end of the decade. [1] difficulties in processability and machinability, gluten-free Moreover, a combination of Millennials’ interest in global products typically have different taste, texture, and appear- cuisines and the infusion into the mainstream of food ance compared to wheat-containing products. favorites from Central and South America have made the tortilla more popular than bread in many regions. Some of the challenges to overcome when formulating gluten-free tortillas include the dry, powdery, and rubbery Sales of tortillas in the U.S. surpassed $12 billion in 2015 texture, the off flavor and color, and the poor rollability. and are expected to steadily rise about 9-10% per year.
[Show full text]
Drinks from the Cooler Wine Vegetarian Dishes Signature
Chicken Dishes Luncheon Specials 16. Diablo Chicken .............................................................................. 8.99 1. One Taco, One Burrito, Rice and Beans ................................... 6.99 Seasoned, Grilled Chicken Served with Flour Tortillas, Rice and Beans 2. Philly Cheese Steak Burrito …............................…….…..…….…..... 7.99 17. Chicken Fajita Flatbread .................................................................... 10.99 3. One Taco, One Burrito and One Enchilada …….................... 6.29 Grilled Chicken, Jack and Cheddar, Sauteed Onions, Peppers, Tomatoes and Basil, Served On Oven Fired Flatbread 4. Fiesta Delight …………...………….......................……...................……... 7.99 5. One Burrito, Rice and Beans ……....………………….................… 6.29 18. Chicken Chipotle Soft Tacos ..............................................(3)..... 8.99 Grilled Chicken Marinated in Chipotle Sauce with Onions & Cilantro served 6. Two Tacos, Rice and Beans ……....…….…...........................……… 6.99 with a salad 7. Fiesta Burrito ……....………………..…….......................................……… 7.99 19. Taquitos Mexicanos .......................................................................... 9.99 8. Crazy Chicken ……..……..……....................................................……… 7.99 Four Crispy Grilled Chicken Taquitos Served with Lettuce, Tomatoes, 9. Chile Relleno, Rice and Beans …….…..............................……….. 6.99 Guacamole and a Side of Cheese for Dipping. 10. Baja Burrito ……...............................................................................………
[Show full text]
Margaritas Tequila Primas Mezcal Cocktailscocktails Cerveza Vino Y
HENDRICK’S SANGRIA CUCUMBER COCKTAIL Red with Seasonal Fruit 9 Margaritas Tequila Hendrick’s Gin, Cucumber, Mint White with Seasonal Fruit 9 Cilantro, Sparkling Soda - 13.95 1800 Reposado 12 CASA VEGA MARGARITA Rafael Vega’s Classic 1800 Silver 12 LAVENDER MULE Award-Winning Recipe - 10.25 Tito’s Vodka, Ginger Brew BUBBLES Avion Blanco 12 Lavender Elixir CADILLAC MARGARITA Avion Reserva 44 24 Fresh Lemon Juice - 13.95 SOFIA BLANC DE BLANCS Sparkling Wine, Monterey County n/a/35 1800 Reposado, Cointreau Casa Dragones Blancos 33 MOSCOW MULE Grand Marnier, Fresh Lime Juice Agave Casamigos Anejo 14 Tito’s Vodka, Ginger Brew VEUVE CLICQUOT - 14.50 Agave Nectar, Fresh Lime Juice Casamigos Blanco 12 Champagne, France n/a /100 CUCUMBER MARGARITA - 13.95 Casamigos Reposado 13 Patron Silver, Fresh Lime Juice Cucumber MOJITO Agave Nectar, Club Soda - 13.95 Casa Noble Anejo 14 Cruzan Rum, Fresh Mint AGUA FRESCA SKINNY MARGARITA Casa Noble Crystal 12 Fresh Lime Juice, Agave Nectar - 13.95 for regular, non-alcoholic 4 Hibiscus Tea, Mint, Agave 4 Partida Reposado, Fresh Lime Juice Casa Noble Reposado 13 BLOODY MARY Club Soda, Agave - 13.95 Cazadores Blanco 12 Absolut Peppar Vodka, Bloody Mary Spiked with... Blend Olives, Fresh Lime Juice, Celery SPICY MARGARITA Cazadores Reposado 12 Rimmed in Salt - 13.95 Casamigos Mezcal 14 Avion Silver, Cointreau, Fresh Lime Juice Agave, Jalapeño Elixir Clase Azul Anejo 62 Real McCoy Rum 14 Chile Spice Rim - 13.95 Clase Azul Plata 17 Ketel One 14 THE BOSS MARGARITA Clase Azul Resposado 17 Cerveza Patron Silver Tequila,
[Show full text]
Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.
[Show full text]
Super Centeam 5 Cookbook 1 You Are What You Eat
FOOD FOR THOUGHT... WHAT’S IN YOUR KITCHEN? • Spatula • Mixer • Big Spoon • Mixing Bowl • Measuring Cup • Whisk • Teaspoon • Tablespoon DISCLAIMER. This book provides general information about food and human nutrition. This information does not constitute medical advice and is not intended to be used as a solitary reference on the subject matter, for the diagnosis or treatment of a health problem, or as a substitute for consulting a licensed health care professional. Consult with a qualified physician or healthcare practitioner to discuss specific individual issues or health needs, and to professionally address personal, emotional, health, physical, nutritional or medical concerns. Note: All activities in this book should be performed with adult supervision. BUBBLY, SCRUBBY HANDS Counting, adding, playing, clapping, that’s what hands are for! Sticky, dirty, sweaty, germy on your hands and more! Un-grub them, scrub them, rinse and rub them, like a hand washing machine! Hi-fives, handshakes, thumb wars, fist bumps, are better when your hands are clean! SUPER CENTEAM 5 COOKBOOK 1 YOU ARE WHAT YOU EAT... SO EAT WELL! Protein helps us to grow and make muscles. Protein is found in meat, chicken and fish. It is also in nuts and some beans. Milk, eggs and cheese are also good sources of protein. But remember, protein can have a lot of fat that is not so good for us, so choose the low fat kinds of these foods. Vitamins are found in a lot of foods we eat everyday. There are many types of vitamins. Our bodies need them to grow and stay healthy.
[Show full text]
Casa Solana Tortillas POS.Indd
Flour & Corn Tortillas Flour & Corn Tortillas FLOUR TORTILLAS • Made with authentic ingredients, Block and Barrel and Casa Solana tortillas are perfect for wraps and quesadillas • Casa Solana offers fl our and whole wheat tortillas in both ambient and frozen to suit all storage requirements • Block and Barrel offers a variety of fl avours to add colour and excitement to your menu • Casa Solana and Block and Barrel tortillas are pliable and easy to handle • All tortillas are trans-fat free, cholesterol free, kosher and vegan • Frozen tortillas have a shelf life of 6 months • Ambient tortillas have a shelf life of 75 days. CORN TORTILLAS • Made from corn fl our, Casa Solana corn tortillas offer convenience and versatility • Available in a frozen or ambient format and in a variety of sizes to make your signature items • Choose your own for fresh tortilla chips - available in 6-inch uncut or pre-cut, to suit your needs • Try our convenient pre-cut tortillas for tacos or salad bowls • For heat and serve authentic tacos or fajitas, try our soft corn tortilla • Ambient tortillas have a shelf life of 75 days • Frozen tortillas have a shelf life of 6 months • All tortillas are trans-fat free, cholesterol free, kosher and vegan. Casa Solana & Block and Barrel Flour and Corn Tortillas Distributed by Sysco Corporation, Toronto, Ontario M9B 6J8 © 2016 PRINTED IN CANADA 01/16 Flour & Corn Tortillas SUPC Code Product Description Brand Frozen/Ambient Pack Size 4098911 12” Wheat Flour Tortilla Block & Barrel Ambient 6/10CT 4098923 12” Wheat Flour Garlic Herb
[Show full text]
Moctec-Mexican-Products-Catalog.Pdf
MOCTEC Tortillas & Chips Factory The Finest Authentic Mexican Food Products Our Products Catalog (301) 386-9090 | Fax: (301) 386-9699 3601 West Street, Landover, MD 20785 www.moctec.us Company History Moctec Corn Products Victor H. Vazquez Sr., born of Mexican parents, grew up on corn tortillas, that’s Moctec corn products are, all natural, made the authentic way from 100% whole why his tortillas are made the old-fashion way. The corn is slow cooked washed and grain kernel corn. The whole kernel corn is slow cooked and steeped, then ground by wet milled on hand carved lava stones to create a dough referred to as masa which lava stones into masa for tortillas. Moctec fried corn tortilla chips & shells are, is then baked into tortillas. all natural and fried in 100% vegetable oil. Moctec was the inspiration of Victor H. Vazquez Sr., a research psychologist, who Moc. - Moctec corn tortillas, all natural 100% whole grain kernel corn. worked in education and civil rights who had been brought, from San Antonio, Texas, to Washington, D.C. to direct major research projects for the department Moctec Masa of Health and Human Services. He became the Director of research and policy Item # Item Description Case Pack planning to the Office of the Secretary/Office of the Assistant Secretary for Planning and Evaluation. While serving the federal government he often was sent to the west 1001 Masa (yellow) 1/5 lb coast to attend conferences and meetings, longing for the taste of fresh he would pack an empty bag in his suitcase and fill it with fresh tortillas for himself and 2001 Masa (white) 1/5 lb everyone in his office to enjoy.
[Show full text]
Mexican Original® 12" White Heat Press Flour Tortilla Wraps Nutrition
Mexican Original® 12" White Heat Press Flour Tortilla Wraps Product Code: 7828 -621 UPC Code: 00023700482242 Zero grams of trans fat. These wraps are thicker than a normal tortilla, making them very popular for filling. Superior authentic flavor versus most other tortillas. Traditional white-flour-based wrap. PREPARATION After product has reached room temperature, fluff and individually separate each wrap. Steam Cabinet Return wraps to bag and place in steam cabinet. Stack no more than three dozen high. Heat to 160°F. Do not keep in steam cabinet more than three hours. Microwave Stack no more than six wraps and heat 30-45 seconds on high (microwaves vary for power settings and times). Grill Heat grill to 400°F. Heat wraps on each side for five seconds. PIECE COUNT 72 TORTILLA(s) per Case 6 DOZEN Nutrition Facts Serving Size: 1 PIECE (102g) Servings Per Container: 72 MASTER CASE Amount Per Serving Gross Calories 310 Calories from Fat 100 17.694 LB Width: 13 IN Weight % Daily Value* Net Weight 16.5 LB Length: 14.125 IN Total Fat 11g 17% Saturated Fat 3g 15% Cube: 0.677 FT Height: 6.375 IN Trans Fat 0g Polyunsaturated Fat 5g Monounsaturated Fat 2.5g Cholesterol 0mg 0% Sodium 740mg 31% PALLET CONFIGURATION Total Carbohydrate 45g 15% Dietary Fiber 4g 16% Ti: 9 Hi: 9 Sugars 1g Protein 8g 16% Vitamin A 0% Vitamin C 0% STORAGE Calcium 4% Iron 20% * Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower Shelf Life: 365 days depending on your calorie needs.
[Show full text]
BREAKFAST the Burritos, Tacos, and Quesadillas
The Burritos, Tacos, and Quesadillas BREAKFAST are filled with Scrambled Eggs, potato chunks, cheese & your choice of salsa Huevos Rancheros $6.99 verde, salsa fresca or plain. 2 Eggs your way. Served over beans & rice with our secret sauce on top. Ham or Chorizo (Mexican Sausage) Served with two flour tortillas on the side. Taco add $0.99 Other add $1.89 Shredded beef, Steak, Ground beef, Chicken, Carnitas, Tempeh. • Breakfast Taco $2.09 • Taco add $0.99 • Breakfast Burrito $4.09 • Other add $1.89 • Breakfast Quesadilla $4.59 • Extra Egg $0.89 COMBOS one two one one 1 Taco 2 Tacos 3 burrito 4 quesadilla $ 6.29 $7.69 $7.79 $7.89 5 6 7 ONE TACO ONE Taco ONE burrito Garnished with Black beans, Rice, Lettuce, ONE enchilada ONE burrito ONE enchilada Salsa fresca, and Cheese. $ 9.49 $9.79 $ 9.99 • BLACK BEAN $3.99 • GROUND BEEF $5.69 SERVED WITH BLACK BEANS AND RICE & A REGULAR DRINK. • CHICKEN $5.69 Choice of: Ground beef, Chicken, Veggie, or Beans. • VEGGIE + SOUR CREAM & GUACAMOLE $5.69 TACOS: BURRITOS, ENCHILADAS, Hard shell or Soft shell. QUESADILLAS OTHER FAVORITE BURRITOS & BOWLS Add $0.99 Add $1.99 For Carne asada, For Carne asada, Pastor Shredded beef, Carnitas, Shredded beef, Carnitas, • CARNE ASADA $6.39 Tempeh, Pastor, Lengua Tempeh,Grilled Chicken Grilled Marinated steak With Guacamole, Salsa fresca, and Cheese Steak or Fish. Grilled Chicken Steak or Fish. • SHREDDED BEEF $6.39 Slow roasted beef. With Lettuce, Salsa fresca, Beans, Sour cream, and Cheese • CARNITAS $6.39 TACOS Beans, Lettuce, Sour cream, and Cheese $2.99 Famous Tacos: 1x • TEMPEH $6.39 3x $7.99 Hard or Soft.
[Show full text]
Effect of Enzymes on Tortillas )
Bakery Enzymes in Tortilla Applications ( Effect of Enzymes on Tortillas ) BY: Shima Agah, Ph.D Allied Blending LP R&D Food Scientist September 6th, 2018 Amsterdam Holland Tortillas • Tortillas have become very popular baked products world wide. • Because of versatility, functionally, and convenience as wraps. • The low cost of tortillas, ease of preparation and range of options for customers are key drivers for strong industry. • Customers prefer tortillas that are flexible, opaque, large and have long shelf life. • Stale tortillas are firm and crack when folded. Thus, becoming unacceptable for customers. • Functional Ingredients and additives such as enzymes are added to tortilla formulation to provide desirable attributes. (Jondiko et al., 2016 & Tuncil, et al., 2016) •Enzymes • Naturally occurring components from plant, animal and microbial origins. • They are specific, efficient and biodegradable and have unique 3-D shapes. • Within the three dimensional structure are cavities that fit lock and key with a substrate molecule - another protein, fat or carbohydrate. • The perfect match between the enzyme and substrate will result in a specific chemical reaction to occur to the substrate molecule. (Panesar et al., 2010 & Illanes, A., 2008) •Enzymes (Panesar et al., 2010., Arora, S., 2003 & Illanes, A., 2008) •Factors Affecting Enzyme Activity Presence of different molecules: pH Inhibitors Stabilizers Temperature Oxygen Water Activity Ionic Strength Enzyme Dosage (Panesar et al., 2010., Arora, S., 2003 & Illanes, A., 2008) •Enzymes in Bakery Products • Wheat flour is the primary ingredient. • Flour is mainly composed of starch and protein. • Baking enzymes are used to alter starch and protein properties. • Alter flour behavior in mixing. • Improve dough fermentation, handling, machinability properties.
[Show full text]
Tacos Char-Grilled Sandwiches Wraps & Sandwiches
TACOS Agave’s Twin Tacos Served with Endless House Fried Local Corn Tortilla Chips & Fire Roasted Jalapeno LEGENDARY NACHOS Salsa Served on Local Flour Tortillas. Corn Tortillas Available Upon Request, Sub Lettuce Wraps 2 Local Yellow Corn Tortillas / Pico de Gallo / Roasted Sweet Corn Black Bean Salsa / Cheddar & Jack Cheeses / CHIPOTLE BACON SHRIMP* CAST IRON FISH* Laredo Ranch / Local Hydro Greens / Sour Cream / Pan Roasted Shrimp / Chipotle Bacon Salsa / Atlantic Cod / Roasted Sweet Corn Black Bean Salsa / Local Hydro Greens / Laredo Ranch 16 Roasted Jalapeno Salsa Local Hydro Greens / Chipotle Aioli 17 Choice of: Pork Carnitas or Chicken Carnitas GAUCHO STEAK* FRIED CHICKEN TACOS Garlic Pepper Cast Iron Steak Bites / Local Hydro FULL 20 | HALF 13 Coconut & Buttermilk Fried Chicken Thigh / Carolina Greens / White Onion / Cilantro / Chimichurri 18 Slaw / Dill Pickles / Roll Tide White BBQ Sauce 15 KEY WEST* STARTERS Cast Ironed Atlantic Cod / Local Hydro Greens / STREET STYLE Pico de Gallo / Cilantro / Lime Wedges 16 AGAVE TWINKIE CAST IRON STEAK BITES* Fresh Jalapeno / Cream Cheese / Pork Hand Cut Steak / Garlic Pepper / Pork Carnitas or Chicken Carnitas / VEGETARIAN Carnitas / Cold Smoked Applewood Dijon Horseradish / Chimichurri 16 Shredded Romaine Lettuce / Cheddar & Jack Local Hydro Greens / Port Wine Portabella Bacon / Raspberry Chipotle 9 Mushrooms / Caramelized Onions / Cilantro / TEXAS SIZED PRETZEL Cheeses / White Onion / Cilantro / Lime Wedges Roasted Sweet Corn Black Bean Salsa / CHEESE CURDS Jumbo Pretzel Twist / Laredo
[Show full text]