Garden Vegetable Wraps

At last, a "painless" way to get your kids to eat their veggies.

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

4 servings



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Nutrition Info

  • 1 Serving
  • 390
  • 20g
    (Saturated Fat 11g)
  • 55mg
  • 730mg
  • 32g
    (Dietary Fiber 3g)
  • 23g
  • Percent Daily Value*
  • 66%
  • 96%
  • 52%
  • 14%
  • Exchanges
  • 2
  • 2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Serve With

    Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.

  • Substitution

    These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.

Ingredients

  • 1/2  cup garden vegetable-flavored cream cheese
  • 4  flour tortillas (8 to 10 inches in diameter)
  • 1  cup lightly packed spinach leaves
  • 1  large tomato, thinly sliced
  • 3/4  cup shredded carrot
  • 8  slices (1 ounce each) Muenster or Monterey Jack cheese
  • 1  small yellow bell pepper, chopped (1/2 cup)

Directions

  1. 1Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.
  2. 2Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
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