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Veggie-Wraps

Veggie-Wraps
  • Prep 20 min
  • Total 20 min
  • Servings 6
Sandwiches ready in 20 minutes! Wrap these cheesy tortillas filled in by lettuce leaves and veggies – a delicious meal.
August 7, 2013

Ingredients

  • 6 Old El Paso* Large Flour Tortillas (from 8-count package)
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 6 small leaves lettuce
  • 1 medium red bell pepper, cut into thin strips
  • 1 cup (250 mL) sliced fresh mushrooms
  • 1/2 medium cucumber, cut lengthwise into thin strips
  • 4 medium green onions, chopped (1/4 cup/50 mL)
  • 1/2 cup (125 mL) pepper Jack cheese, shredded

Steps

  • 1
    Warm tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
  • 2
    On each tortilla, spread cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

  • Tip: Grind fresh pepper and sea salt over wraps before rolling up.
  • Variation: Turn these into chicken veggie wraps by substituting chopped cooked chicken for the mushrooms.

Nutrition Facts

Serving Size: 6 Wraps
Calories
390
Total Fat
19g
Saturated Fat
9g
Trans Fat
1g
Cholesterol
45mg
Sodium
950mg
Total Carbs
42g
Dietary Fiber
3g
Sugars
5g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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