At last, a "painless" way to get your kids to eat their veggies.
cup garden vegetable-flavored cream cheese
flour tortillas (8 to 10 inches in diameter)
cup lightly packed spinach leaves
large tomato, thinly sliced
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- 55 mg
- 730 mg
- Total Carbohydrate
- 32 g
- Dietary Fiber
- 3 g
- 23 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.