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Veggie-Wraps

Name: Veggie-Wraps
Prep time: 20 min
Total time: 20 min
Yield: 6
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

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.