Crunchy Vegetable Wrap

Crunchy Vegetable Wrap

19
Cooking Light magazine 0

"Try these great wraps as a new addition to your lunch bag!"

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Original recipe yields 4 servings

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Directions

  1. Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf. Divide sprouts and remaining ingredients evenly among tortillas; roll up. Cut each rolled wrap in half diagonally.
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Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 183 (11% from fat); FAT 2.3g (sat 1.4g, mono 0.6g, poly 0.2g); PROTEIN 7g; CARB 34g; FIBER 1.1g; CHOL 8mg; IRON 0.4mg; SODIUM 614mg; CALC 95mg
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Reviews 19

  1. 28 Ratings

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ROBINANNE2
11/16/2005

This was good but I changed a few things. I used hummus instead of cream cheese. I used tomato tortillas instead of flour. I replaced the alfalfa sprouts with shredded carrot. I also left out the blue cheese and onion. When I asssembled the wraps I put the lettuce leaves directly on the tortillas. I then spread the hummus on the lettuce. I put a mixture of the shredded cabbage and shredded carrot on top of the hummus and then put the tomato on top. Then I wrapped it. It was very good.

CHICKAROO
6/24/2003

the only extra i see as a *must* was to include hummus and honey mustard. this sandwich was yummy!

TRILOBITE
12/15/2003

Nice crunch and snap of flavors. Even a confirmed meat eater like myself wasn't disappointed at the taste. Only real prepwork is assembling the ingredients, and chopping everything up. Leftover chopped bits are good for throwing into salads, putting on a bagel, etc.