Easy Southwestern Veggie Wraps Recipes

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FRESH VEGGIE WRAPS

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Provided by MW

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 35m

Yield 8

Number Of Ingredients 12



Fresh Veggie Wraps image

Steps:

  • Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
  • Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

SOUTHWESTERN VEGGIE WRAPS

This colorful, flavorful vegetarian main dish is from Light and Tasty's April/May 2005 issue. Perfect for summer when the garden bounty is pouring in!

Provided by A Messy Cook

Categories     Black Beans

Time 40m

Yield 6 wraps

Number Of Ingredients 18



Southwestern Veggie Wraps image

Steps:

  • Saute onion and garlic in oil until tender.
  • Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
  • Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
  • Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
  • Spoon about 2/3 cup bean mixture down the center of each tortilla, top with salsa and sour cream, and roll up.

Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 7.9, Sodium 872.2, Carbohydrate 51.5, Fiber 7, Sugar 4.2, Protein 12

1 small onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 cup coarsely chopped zucchini
2/3 cup water, plus
2 teaspoons water, divided
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 teaspoon cornstarch
6 whole wheat tortillas, warmed (10 inches)
3/4 cup salsa
1/2 cup low-fat sour cream

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