Garden Vegetable Wraps

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

1/2
cup garden vegetable-flavored cream cheese
4
flour tortillas (8 to 10 inches in diameter)
1
cup lightly packed spinach leaves
1
large tomato, thinly sliced
3/4
cup shredded carrot
8
slices (1 ounce each) Muenster or Monterey Jack cheese
1
small yellow bell pepper, chopped (1/2 cup)

  • 1 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.
  • 2 Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

Expert Tips

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
11 g,
11 %
),
Cholesterol
55 mg
55 %;
Sodium
730 mg
730 %;
Total Carbohydrate
32 g
32 %
(Dietary Fiber
3 g
3 %
),
Protein
23 g
23 %
;
% Daily Value*:
Vitamin A
66%;
Vitamin C
96%;
Calcium
52%;
Iron
14%;
Exchanges:
2 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.