From the Pantry Butler kitchen

Crunchy Vegetable Wraps

4 servings

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. USDA MyPlate Kitchen — Connecticut Food Policy Council (public domain), via myplate.food

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

Method

  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.
  6. Sprinkle vegetables over cream cheese.
  7. Roll tortilla tightly.
  8. Chill for 1 to 2 hours before serving (the wrap will hold its shape better).
  9. With a sharp knife slice into circles and serve.

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