Crunchy Veggie Wraps Recipes

CRUNCHY VEGGIE WRAPS

Steps:

• In a small bowl mash together avocado and lime juice. Divide avocado mixture between tortillas, spreading evenly.
• Arrange cucumber, carrot and sweet pepper strips on top of the avocado mixture, leaving about 1 inch of space at ends of each tortilla.
• Sprinkle with feta cheese; roll up each tortilla into a spiral. Serve immediately or cover and chill for up to 4 hours. Cut in half diagonally.

CRUNCHY VEGGIE WRAP RECIPE - (4.4/5)

Steps:

• Place wrap on a work surface. In a small bowl, mash together avocado and lime juice. Spread mixture over the wrap. Arrange carrot, cucumber, and red pepper strips on top of the avocado mixture, leaving about 2 inches of space at each end of the wrap. Sprinkle with feta cheese; roll up into a spiral. Serve immediately or cover and chill for up to 4 hours. If desired, cut in half diagonally.

CRUNCHY VEGGIE WRAPS

Steps:

• In a medium bowl, combine the bell peppers, tomato, cucumber, carrot, and avocado; toss. In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and pepper. Pour dressing over bell pepper mixture and toss well.
• To prepare the wraps, spread ¼ cup hummus over one tortilla, leaving 1-inch borders around the edge of the tortilla. Sprinkle 1 tablespoon sunflower seeds over the hummus and top with ½ cup spinach. Top spinach with ¼ of the bell pepper mixture and finish with ¼ cup alfalfa sprouts. Roll the tortilla and with the seam side down, cut the wrap in half. Serve immediately.

CRUNCHY TUNA WRAPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

CRUNCHY VEGGIE TORTILLA WRAPS

Steps:

• Spread 1 tbs cream cheese over each tortilla; top each with a piece of spinach.
• Divide sprouts and remaining ingredients evenly among tortillas; roll up.
• Cut each wrap in half diagonally.
• Serve and enjoy!

CRISPY CARIBBEAN VEGGIE WRAPS

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic., Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa.

FRESH VEGGIE WRAPS

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.

VEGGIE WRAPS

Steps:

• Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
• On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.