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Garden Vegetable Wraps

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Garden Vegetable Wraps
  • Prep 15 min
  • Total 15 min
  • Servings 4
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At last, a "painless" way to get your kids to eat their veggies.
Updated Apr 6, 2009

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.
  • tip 2
    These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.

Nutrition

390 Calories, 20 g Total Fat, 23 g Protein, 32 g Total Carbohydrate

Nutrition Facts

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