Crunchyveggietortillawraps Recipes

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CRUNCHY VEGGIE TORTILLA WRAPS

These are so yummy for lunch! They are quick and healthy and they pack really well (I ate them for lunch for a whole semester!)

Provided by spatchcock

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Crunchy Veggie Tortilla Wraps image

Steps:

  • Spread 1 tbs cream cheese over each tortilla; top each with a piece of spinach.
  • Divide sprouts and remaining ingredients evenly among tortillas; roll up.
  • Cut each wrap in half diagonally.
  • Serve and enjoy!

1/4 cup tub-style fat free cream cheese
4 8-inch fat-free flour tortillas
4 clean raw spinach leaves (other good-quality lettuces work just as well)
1 cup alfalfa sprout
1 cup shredded red cabbage
1/2 cup chopped tomato
1/4 cup crumbled feta cheese (or any other crumbly cheese(blue, for instance)
2 tablespoons finely diced red onions

CRUNCHY VEGETABLE WRAP

This recipe is posted in response to a request. It is from www.allrecipes.com It was submitted by Cooking Light magazine.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Crunchy Vegetable Wrap image

Steps:

  • Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf.
  • Divide sprouts and remaining ingredients evenly among tortillas; roll up.
  • Cut each rolled wrap in half diagonally.

1/4 cup tub-style fat free cream cheese
4 10 inch 8-inch fat-free flour tortillas
4 curly leaf lettuce leaves
1 cup alfalfa sprout
1 cup shredded red cabbage
1/2 cup chopped tomato
1/4 cup crumbled blue cheese
2 tablespoons finely diced red onions

CRUNCHY VEGGIE SALAD

"A friend gave me the recipe for this colorful refreshing salad 30 years ago," says Gusty Crum of Dover, Ohio. "It's wonderful alongside baked chicken."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11



Crunchy Veggie Salad image

Steps:

  • In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

1 cup cauliflowerets
1/2 cup chopped celery
1/2 cup shredded carrot
1 tablespoon finely chopped green pepper
1/4 cup mayonnaise
2 tablespoons milk
1 teaspoon minced chives
1 teaspoon cider vinegar
1/4 teaspoon salt
Dash pepper
Lettuce leaves, optional

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