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.

Yield

4 servings

Serving size

1/2 tortilla each

Rating

3.42 of 5 (205 ratings)

Food groups

• Grains: 1 ounces
• Vegetables: 1/2 cups

Ingredients

• 4 tablespoons low-fat cream cheese
• 1/3 tablespoon ranch dressing (1 teaspoon)
• 1/4 cup broccoli, chopped
• 1/4 cup carrot, peeled and grated
• 1/4 cup zucchini, cut into small strips
• 1/4 cup yellow (summer) squash, cut into small strips
• 1/2 tomato, diced
• 1/8 cup green bell pepper, seeded and diced
• 2 tablespoons chives, chopped fine
• 2 flour tortillas

Directions

1. Wash hands with soap and water.
2. In a small bowl, stir ranch dressing into cream cheese; chill.
3. Wash and chop vegetables.
4. Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
5. Spread cream cheese onto flour tortilla, staying one inch from edge.
6. Sprinkle vegetables over cream cheese.
7. Roll tortilla tightly.
8. Chill for 1 to 2 hours before serving (the wrap will hold its shape better).
9. With a sharp knife slice into circles and serve.

Nutrition per serving

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• Apple-Stuffed Squash
• Banana Pudding

Source

Recipe by: Connecticut Food Policy Council

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/crunchy-vegetable-wraps. Federal works are public domain in the United States.