Loaded Veggie Wraps Recipes
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
EASY SOUTHWESTERN VEGGIE WRAPS
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.
LOADED VEGGIE WRAPS
I got this recipe from my mother-in-law, Donna, who created it for my father-in-law. He eats a wrap every day for lunch and now my husband and I do too! There are tons of veggies and loads of flavor packed into every wrap, AND all of the vegetables remain raw so the full nutritional value is sustained! The vegetable filling for these veggie wraps does take a lot of time to prepare (especially if you have a small food processor, like me), but you'll have enough mixture for weeks of lunches! I make the vegetable filling all at one time and store it in several containers in the freezer until I need them. I keep one container in the fridge for everyday use, and assemble a new wrap each morning. They are healthy and delicious! People are always amazed when I tell them just how MANY vegetables are inside of that wrap. Thanks Donna!!! =) (Note: You do not need to buy the full amount of the ingredients in Step #3 all at one time. I just buy one small container of everything and replenish as I need to. I wrote the amounts that way so that the nutritional value of the entire wrap could be calculated correctly.)
Provided by Kaitor Gator
Categories Lunch/Snacks
Time 2h
Yield 30 wraps, 30 serving(s)
Number Of Ingredients 22
Steps:
- Process all ingredients in Step #1 in the food processor. (I use two very large mixing bowls to hold all of my already-processed veggies, for the time being.).
- Add all ingredients from Step #2 into mixture.
- Store in several Pyrex or Tupperware containers, in the freezer, until ready for use. Thaw in the fridge one day in advance.
- When you're ready to make a wrap, add all ingredients from Step #3, along with a few large spoonfuls of the veggie mixture, to a large flour tortilla. Wrap, eat, and enjoy!
Nutrition Facts : Calories 509.4, Fat 14.1, SaturatedFat 2.9, Sodium 1094.7, Carbohydrate 79.8, Fiber 12.2, Sugar 4.7, Protein 17.7
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- Splitting it up evenly among the 2 tortillas, spread the hummus along the middle portion of each tortilla.
- When ready to roll, fold the top and the bottom of the wrap over top of the veggies. Taking one of the sides, wrap it around the veggies, making sure to hold everything in tight, and continue to roll until the wrap is fully sealed.
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