Veggie Wraps

Course Main Course

Keyword Avocado, Carrot, Carrots, Cheese, Cilantro, Lemon, Lemon Juice, Radishes, Salad Greens, Swiss Cheese, Tortillas, Turkey, Whole Wheat Tortillas, Yogurt

Dietary Need Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 228kcal

Author Lynn Fredericks- FamilyCook Productions

Equipment

Box Grater
Medium Bowl
Small Bowl

Ingredients

4 Radishes Large
1 Carrot Small
1 cup Salad Greens
3 sprigs Cilantro Or parsley or dill
1 Lemon
2 ounces Swiss Cheese Or cheddar cheese, low-fat
1 Avocado Large, ripe
¼ cup Yogurt Nonfat, plain
3 Tortillas Whole wheat, 8-inch
5 ounces Turkey Optional; thinly sliced, roasted

Instructions

Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry.
Use a vegetable peeler to peel radishes and carrots into long, thin strips. In a medium bowl, collect veggie strips.
Rinse herbs. Pluck leaves off stems. Tear leaves into smaller pieces.
Rinse lemon. Zest using the small holes of a box grater. Cut in half and remove seeds.
Grate cheese.
Slice avocado lengthwise. Remove pit. Scoop avocado out of shell.
In a small bowl, use a fork to mash avocado. Stir in yogurt.
Squeeze a little lemon juice onto avocado mixture. Add herbs and a pinch of lemon zest. Stir.
Warm 1 tortilla in the microwave for 30 seconds, or longer as needed.
Place the warm tortilla on a cutting board. Spread ⅓ avocado mixture over center of tortilla. Layer with ⅓ greens, ⅓ grated veggies, and ⅓ cheese. If using turkey, add ⅓ turkey now. Squeeze more lemon juice over the mixture.
Roll tortilla and toppings into a log shape. Use a knife to slice wrap into four “pinwheels.”
Repeat process for the other 2 tortillas. You will end up with a total of 12 pinwheels.

Notes

Use any of your favorite seasonal veggies in this wrap. Grate, chop, or peel into thin slices before adding.
Use 1 cup homemade guacamole in place of avocado.

Nutrition