Cream Cheese And Veggie Wrap Recipes

VEGGIE WRAPS

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Veggie Wraps image

Steps:

Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Wrap, Sodium 950 mg, Sugar 5 g, TransFat 1 g

Ingredients

4 flour tortillas (10 inch)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon salt
4 small leaves lettuce
1 medium red bell pepper, cut into thin strips
1 cup sliced fresh mushrooms (3 oz)
1/2 medium cucumber, cut lengthwise into thin strips
4 medium green onions, chopped (1/4 cup)
2 oz pepper Jack cheese, shredded (1/2 cup)

GRILLED VEGGIE TORTILLA WRAPS

You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Grilled Veggie Tortilla Wraps image

Steps:

In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. , In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. , Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 23g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 382mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into strips
4 ounces cream cheese, softened
1 tablespoon prepared pesto
4 whole wheat tortillas (8 inches), warmed

VEGGIE CREAM CHEESE ROLL-UPS

What a simple appetizer recipe. We really liked the cool ranch flavor combined with the crunchy fresh peppers and olives. The hardest part of this recipe is letting the roll-ups chill in the fridge. Wrap them in a variety of flavored wraps to make them extra colorful and tasty. These are a great little finger food.

Provided by Donna Baker

Categories Vegetable Appetizers

Time 40m

Number Of Ingredients 8

Veggie Cream Cheese Roll-Ups image

Steps:

1. Beat cream cheese and dressing mix together, can use fork to mix.
2. Add green onions and other veggies.
3. Mix together.
4. Spread cream cheese mixture evenly on flour tortillas.
5. Roll up tortillas.
6. Wrap tortillas in plastic wrap and chill tortillas for about 3 hours to set.
7. Cut tortillas diagonally into 1/2 inch pieces.
8. Display on platter. Can serve with salsa as a dip.

Ingredients

2 pkg cream cheese, softened, 8 oz
1 envelope ranch dressing mix
4 green onions, chopped (can also use chives)
1/3 c black olives, chopped (I use little can)
6 8-inch flour tortillas (can use wheat, spinach, or tomato tortillas)
1 celery rib, chopped
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped

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Category Appetizer, Main Course
Calories 90 per serving

Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.

Cream Cheese And Veggie Wrap Recipes

VEGGIE WRAPS

GRILLED VEGGIE TORTILLA WRAPS

You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.

VEGGIE CREAM CHEESE ROLL-UPS

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