Crunchy Vegetable Wraps
Photo by Marusa Jonas
Yield: 4 Servings
Ingredients:
- 4 Tablespoons low-fat cream cheese
- ½ teaspoon ranch seasoning mix
- 2 whole wheat tortillas
- ¼ cup broccoli, gently rubbed under cold running water, chopped
- ¼ cup carrots, scrubbed with clean vegetable brush under running water, grated
- ¼ cup zucchini, scrubbed with clean vegetable brush under running water, cut into strips
- ¼ cup yellow summer squash, scrubbed with clean vegetable brush under running water, cut into strips
- ½ tomato, gently rubbed under cold running water, diced
- ⅛ cup green bell pepper, scrubbed with clean vegetable brush under running water, seeded and diced
- 2 Tablespoons chives, gently rubbed under cold running water, chopped fine
Directions:
- Wash hands with soap and water.
- In a small bowl, stir ranch seasoning into cream cheese, chill.
- Wash and prepare vegetables.
- Spread cream cheese mixture onto flour tortilla, staying one inch from edge.
- Sprinkle vegetables and chives over cream cheese mixture. Roll tortilla tightly.
- Repeat steps 4 and 5 for the second tortilla.
- Chill for 1-2 hours before serving (the wrap will hold its shape better).
- With a sharp knife slice into circles and serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
Source:
- MyPlate Kitchen, Connecticut Food Policy Council
