Mexican Veggie Wraps Recipes
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
MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
MEDITERRANEAN VEGGIE WRAPS
Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400f degrees.
- In a large nonstick frypan, heat oil over medium high heat.
- Saute onion and peppers 3 minutes.
- Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
- Add tomato, salt and pepper.
- Simmer 5 minutes or until thickened and veggies are tender.
- Cool slightly.
- Spoon filling onto centre of tortillas, dividing evenly.
- Sprinkle each with about 1 tablespoon of the feta.
- Wrap up, secure with wooden picks, and place on a baking sheet.
- Bake for 10 minutes or until crisp and heated through.
- To serve, cut each wrap in half and top with 1 teaspoon pesto.
- Low fat pesto:.
- to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.
Nutrition Facts : Calories 78.6, Fat 4.7, SaturatedFat 2.4, Cholesterol 12.6, Sodium 260.1, Carbohydrate 7, Fiber 2.1, Sugar 3.6, Protein 3.2
MEXICAN VEGGIE WRAPS
Get your mates round for a self-assembly supper. These meat-free fajitas are superhealthy too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
- Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.
Nutrition Facts : Calories 427 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.86 milligram of sodium
VEGGIE TEX-MEX TORTILLA WRAPS
Make and share this Veggie Tex-Mex Tortilla Wraps recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
- Spoon the mixture into a bowl and stir in the scallions and bell peppers.
- Spread one-fourth of the mixture on each tortilla.
- Roll the tortillas tightly and top with salsa.
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- In a medium skillet, heat a little oil, once hot add in your onion, bell pepper and mushrooms. Sauté until veggies start to soften.
- Meanwhile, heat up your tortillas, see photo for how I do it. You can also just heat on pan, in oven or microwave.
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