FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
VEGGIE WRAPS
Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
- On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Wrap, Sodium 950 mg, Sugar 5 g, TransFat 1 g
SUPER VEGGIE WRAP RECIPE
Craft a Super Veggie Wrap Recipe that even the kids will love! Our veggie wrap recipe includes shredded cheddar cheese, shredded carrots and more.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Mix cheese, carrots, tomatoes and dressing in bowl.
- Top each tortilla with half the filling mixture and 2 Tbsp. lettuce.
- Roll up each tortilla. Wrap in plastic wrap.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 33 g, Fiber 5 g, Sugar 3 g, Protein 11 g
ROASTED VEGGIE WRAPS
Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 299 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 849mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
LOADED VEGGIE WRAPS
I got this recipe from my mother-in-law, Donna, who created it for my father-in-law. He eats a wrap every day for lunch and now my husband and I do too! There are tons of veggies and loads of flavor packed into every wrap, AND all of the vegetables remain raw so the full nutritional value is sustained! The vegetable filling for these veggie wraps does take a lot of time to prepare (especially if you have a small food processor, like me), but you'll have enough mixture for weeks of lunches! I make the vegetable filling all at one time and store it in several containers in the freezer until I need them. I keep one container in the fridge for everyday use, and assemble a new wrap each morning. They are healthy and delicious! People are always amazed when I tell them just how MANY vegetables are inside of that wrap. Thanks Donna!!! =) (Note: You do not need to buy the full amount of the ingredients in Step #3 all at one time. I just buy one small container of everything and replenish as I need to. I wrote the amounts that way so that the nutritional value of the entire wrap could be calculated correctly.)
Provided by Kaitor Gator
Categories Lunch/Snacks
Time 2h
Yield 30 wraps, 30 serving(s)
Number Of Ingredients 22
Steps:
- Process all ingredients in Step #1 in the food processor. (I use two very large mixing bowls to hold all of my already-processed veggies, for the time being.).
- Add all ingredients from Step #2 into mixture.
- Store in several Pyrex or Tupperware containers, in the freezer, until ready for use. Thaw in the fridge one day in advance.
- When you're ready to make a wrap, add all ingredients from Step #3, along with a few large spoonfuls of the veggie mixture, to a large flour tortilla. Wrap, eat, and enjoy!
Nutrition Facts : Calories 509.4, Fat 14.1, SaturatedFat 2.9, Sodium 1094.7, Carbohydrate 79.8, Fiber 12.2, Sugar 4.7, Protein 17.7
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