Crunchy Vegetable Wraps

Vegetables in a tortilla

Prep time: 10 minutes to 1.5 hours (depending on how it’s prepared)


  • 4 Tablespoons cream cheese, low fat whipped
  • 2 flour tortillas
  • 1/2 teaspoon ranch seasoning mix
  • 1/4 cup broccoli washed and chopped
  • 1/4 cup carrots peeled and grated
  • 1/4 cup zucchini washed and cut into small strips
  • 1/4 cup yellow summer squash washed and cut into small strips
  • 1/2 tomato diced
  • 2 Tablespoons green bell pepper seeded and diced
  • 2 Tablespoons chives chopped fine


  1. In a small bowl, stir ranch seasoning into cream cheese, chill.
  2. Wash and chop vegetables.
  3. Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
  4. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
  5. Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.

Be creative!

* Try different vegetables, herbs and spices, such as green beans, lettuce, radishes, corn; dill, oregano, basil, mint, curry or chili powder.
* You can substitute pre-made flavored cream cheeses- chive, herb or vegetable.
* Try a sweet cream cheese and add fruit to your wrap for a different twist.
* This wrap is great with soup or salad or served as a cool summer appetizer!

Nutritional analysis per serving:

Serving Size: 1/2 tortilla each
Yield: 4 servings

110 calories
4 g protein
16 g carbohydrates
4 g fat
5 mg cholesterol
220 mg sodium

***Recipe courtesy of United States Department of Agriculture

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