Best Fresh From The Garden Wraps Recipes

FRESH VEGGIE WRAPS

Fresh Veggie Wraps image

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

Ingredients

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

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

FRESH GARDEN WRAP

Fresh Garden Wrap image

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

Provided by Dr. John McDougall

Categories HarperCollins Vegetable Vegan Lunch Chickpea Tortillas Herb Olive Kale Zucchini Tomato HarperCollins Summer Sandwich Vegetarian

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

1 cup cherry tomatoes, cut in half
1 cup shredded kale or bok choy
1 zucchini, chopped
1 cup broccoli florets
1/2 cup chopped green onions
1 (15-ounce) can garbanzo beans, drained and rinsed
1 tablespoon chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh cilantro
6 to 8 whole wheat or corn tortillas
Hot sauce (optional)

Steps:

Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley, and cilantro in a small bowl. Pour over the vegetables and toss to mix.
Cover and chill for at least 1 hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up, and enjoy.

GARDEN VEGETABLE WRAPS

Garden Vegetable Wraps image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 7

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)

Steps:

Spread 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.
Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

Nutrition Facts : Calories 390, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg