Garden Vegetable Wraps

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Garden Vegetable Wraps

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

1/2

cup garden vegetable-flavored cream cheese

flour tortillas (8 to 10 inches in diameter)

cup lightly packed spinach leaves

large tomato, thinly sliced

3/4

cup shredded carrot

slices (1 ounce each) Muenster or Monterey Jack cheese

small yellow bell pepper, chopped (1/2 cup)

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.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Serve With

Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.

Substitution

These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.

Nutrition Information:

1 Serving (1 Serving)

Calories 390

(Calories from Fat 180 ),

Total Fat 20 g

(Saturated Fat 11 g,),

Cholesterol 55 mg;
Sodium 730 mg;
Total Carbohydrate 32 g

(Dietary Fiber 3 g,

Protein 23 g;

Percent Daily Value*:

Exchanges:

2 Starch;
1 Vegetable;
2 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Garden Vegetable Wraps

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens