Food and Nutrition


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Veggie Wrap

This healthy recipe comes from NDSU Extension Service.


•    1 cucumber, peeled and thinly sliced
•    2 small zucchini, thinly sliced
•    2 carrots, peeled and thinly sliced
•    4 large white mushrooms, chopped
•    4 green onions, chopped
•    1 clove garlic, chopped (optional)
•    4 (10-inch) fat-free flour tortillas
•    4 Tbsp. fat-free cream cheese
•    4 Tbsp. salsa (optional)


Combine all vegetables in a small bowl. Thinly spread one tablespoon cream cheese on each tortilla. Place one-fourth of the vegetable mixture down the center of each tortilla. If desired, add one tablespoon salsa to each tortilla. Roll tortillas tightly and slice into one-inch rounds to serve. Refrigerate leftovers.

Makes 4 servings.

Per Serving: about 300 calories, 4 grams (g) of fat, and 60 g of  carbohydrate.

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