Fajita Vegetable Wrap

Menu Part: 
Cuisine Type: 
1 wrap

This wrap was developed to meet the new school meal pattern regulations. It features spinach, Roma tomatoes, red onion, black olives and sliced grilled chicken breast topped with a chipotle ranch.


1 12-in. flour tortilla (can use spinach or jalapeño cheese tortilla)
1 cup Fajita Roasted Vegetables (recipe follows)
4 oz. shredded romaine
2 oz. baby spinach
2 slices Roma tomatoes
2 thin slices red onion
1 oz. fresh cilantro, leaves only
1 tbsp. balsamic vinaigrette
1 tbsp. black olives
1 4-oz. sliced grilled chicken breast

Fajita Roasted Vegetables
Yield: 4 cups

1 red bell pepper
1 green bell pepper
1 small yellow or red onion
1 cup cilantro leaves
1 tbsp. roasted garlic oil or vegetable oil
1 tsp. fajita seasoning or taco seasoning
1 tsp. cumin powder
1 tsp. minced garlic

Chipotle Ranch Recipe
Yield: 3 qt. + 8 oz.

1 7-oz. can chipotle peppers in adobo sauce
3 qt. Hidden Valley Ranch
1 small lime, juiced
1 tsp. cumin powder
1 tsp. chili powder


1. To make Fajita Roasted Vegetables: Julienne all vegetables and toss with seasoning and oil. Roast in 350°F oven for 10 to 12 minutes. Cool and add cilantro.

2. To make Chipotle Ranch: Blend chipotle peppers in food processor for 5 minutes. Strain peppers through mesh strainer and add back to food processor. Add remaining ingredients. Blend for 3 minutes. Refrigerate.

3. To assemble wrap: Add all ingredients to wrap and roll up by folding the right and left flaps of wrap in. Grab bottom tortilla flap and fold upward over side flaps. Continue rolling wrap like a burrito. Cut down middle on bias. Serve with side of Chipotle Ranch.  

Recipe by Union Public Schools, Tulsa, Okla.

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