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.

Makes

4 servings

Ingredients

• 4 tablespoons low-fat cream cheese
• 1/3 tablespoon ranch dressing (1 teaspoon)
• 1/4 cup broccoli, chopped
• 1/4 cup carrot, peeled and grated
• 1/4 cup zucchini, cut into small strips
• 1/4 cup yellow (summer) squash, cut into small strips
• 1/2 tomato, diced
• 1/8 cup green bell pepper, seeded and diced
• 2 tablespoons chives, chopped fine
• 2 flour tortillas

Directions

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

Notes

Be creative. Try different vegetables, herbs, and spices. For examples, try green beans, lettuce, radishes, corn; dill, oregano, basil, mint, curry, or chili powder. You can substitute pre-made flavored cream cheeses, such as 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! Learn more about: Broccoli Carrots Zucchini Summer Squash Tomatoes Bell Peppers Herbs