Crunchy Vegetable Wraps
Advertisement
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
Instructions
- Wash hands with soap and water.
- In a small bowl, stir ranch dressing 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 to 2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.
Nutrition
| Calories | 126 |
|---|---|
| Protein | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 8 mg |
| Sodium | 236 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Connecticut Food Policy Council