Crunchy Vegetable Wraps
Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables.
Ingredients
- 4 Tbsp Cream Cheese Low-fat, whipped
- 2 Whole Wheat Tortillas
- 1/2 tsp Ranch Seasoning Mix
- 1/4 cup Broccoli Washed, chopped
- 1/2 cup Carrot Peeled, grated
- 1/4 cup Zucchini Washed, cut into small strips
- 1/4 cup Summer Squash Washed, cut into small strips
- 1/2 Tomato Diced
- 1/8 cup Green Bell Pepper Seeded, diced
- 2 Tbsp Chives Chopped finely
Equipment
- Refrigerator
Instructions
- Wash hands with soap and water.
- In a small bowl, stir ranch seasoning into cream cheese, chill.
- Wash and chop vegetables.
- Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
- Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
- Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.
Nutrition
Nutrition Facts
Crunchy Vegetable Wraps
Amount per Serving
Calories
134
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
259
mg
11
%
Potassium
176
mg
5
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
3143
IU
63
%
Vitamin C
15
mg
18
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broccoli, Carrot, Chives, Cream Cheese, Green Bell Pepper, Ranch Seasoning, Summer Squash, Tomatoes, Whole Wheat Tortillas, Zucchini