Put your dips in 'veggie' bowls - hollow out a cabbage, or top off a bell pepper (cut a thin slice off the bottom to make it stand up better). Also for the veggie tray, try putting the 'sticks' of things, like carrots, celery, in different size glasses, and arrange them around the platter with the 'flatter' veggies like broccoli, etc. Try some different veggies - lightly steamed green beans or asparagus are great, and look so different!
I'm with Otter on chicken drummies rather than meatballs - not everyone is eating beef these days
, so that would keep everyone happy. You could do a couple of different flavors - like teriyaki and BBQ.
Instead of punch, why not some big pitchers of iced tea? Look around for the big party dispensers that seem to be everywhere - they hold 3-5 gallons.
If you're serving everything on a big table, make it interesting by adding some height, so the food isn't all 'flat'. Under the tablecloth, place sturdy boxes or cartons big enough to hold your platters, then drape the tablecloth over the boxes, and arrange your food platters on top.
For garnishes, cheap and easy is kale for lining platters like for the wraps and chicken if you go with that. Sprigs of parsley always look pretty, as do the little grape tomatoes.
For a fruit dish, cut a pineapple in half lengthwise, then cut out the fruit, so you have a boat. You can put some of your other fruit in the boat, like a cornucopia, just spilling out. Or - cut the pineapple like you normally would, save the top and use it as garnish for the plate - trim off any icky looking leaves.
Hope I gave you some ideas! You might want to go to the library and look in the cooking section for catering/garnishing books - there's a lot out there that may give you some ideas.