Veggie Wrap

Wednesday, September 7, 2011

 Low Calorie Veggie Tortilla WrapKimberley K. Eggleston

No matter what the season, this wrap can be stuffed with whatever vegetables are the freshest.

Prep Time: 5 minutes

Total Time: 5 minutes


  • 4 whole grain 8-inch tortillas
  • 4 oz. fat-free cream cheese
  • 2 Tbsp fat-free sour cream
  • 1 Tbsp non-fat milk
  • 1/4 cup chopped sun-dried tomatoes
  • 1/8 tsp salt
  • 1 cup sliced red tomatoes (1 large)
  • 1 cup peeled, thinly sliced cucumber (1/2 large)
  • 1 cup shredded romaine lettuce
  • 1/2 of a medium avacado, sliced into 8 slices
  • 1/4 cup thinly sliced red onion


1. Lay each tortilla face-up on a flat surface.

2. In a medium-sized bowl, mix together the cream cheese, sour cream, milk, sun-dried tomatoes, and salt. Spread 1 heaping tablespoon of the mixture over each tortilla. Top each tortilla with 1/4 cup each of the tomatoes, cucumber, and lettuce. Then top with 2 slices of avacado, and about a tablespoon of the red onion.

3. Tuck in each end of the tortilla, and then wrap tightly.

Serves 4

Per Serving Calories 259

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