Crunchy Vegetable Wraps

Try different vegetables, herbs and spices. (ex. green beans, lettuce, radishes, corn; dill, basil, or chili powder)  Serve with soup or salad or by itself as a fun  summer appetizer!



4 tablespoons cream cheese, low fat (whipped)

2 whole wheat tortillas

½ teaspoon ranch seasoning mix

¼ cup broccoli (washed and chopped)

¼ cup carrot (peeled and grated)

¼ cup zucchini (washed and cut into small strips)

¼ cup summer squash (yellow, washed and cut into strips)

½ tomato (diced)

2 tablespoons green bell pepper (seeded and diced)

2 tablespoons chives (chopped fine)


In a small bowl, stir ranch seasoning into cream cheese and chill.  Wash and chop vegetables.  Steam broccoli in microwave for 1 minute with 1 tablespoon of water.  Spread cream cheese onto tortilla, staying one inch from edge.   Sprinkle vegetables over cream cheese.  Roll tortilla tightly.  Chill 1-2 hours before serving (the wrap will hold its shape better).  Slice into circles and serve.  Serves 4.


Recipe adapted from


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