Veggie-Wraps

Sandwiches ready in 20 minutes! Wrap these cheesy tortillas filled in by lettuce leaves and veggies – a delicious meal. ...MORE + LESS -

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

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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.