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Three vegetable wraps on a white plate.
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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.
Course Appetizer
Keyword Broccoli, Carrot, Chives, Cream Cheese, Green Bell Pepper, Ranch Seasoning, Summer Squash, Tomatoes, Whole Wheat Tortillas, Zucchini
Cooking Method Refrigeration
Prep Time 10 minutes
Refridgerate 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 134kcal
Author SNAP-Ed

Equipment

  • Refrigerator

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

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

Calories: 134kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 259mg | Potassium: 176mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3143IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 1mg