Crunchy Vegetable Wraps

Courtesy of USDA MyPlate

Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables. This wrap is great with soup, salad, or served as an appetizer!

Ingredients

• 4 tbsp. cream cheese, low-fat (whipped)
• 2 flour tortillas
• 1/2 tbsp. ranch seasoning mix
• 1/4 cup broccoli (washed and chopped)
• 1/4 cup carrot (peeled and grated)
• 1/4 cup zucchini (washed and cut into small strips)
• 1/4 cup summer squash (yellow, washed and cut into small strips)
• 1/2 tomato (diced)
• 1/8 cup green bell pepper (seeded and diced)
• 2 tbsp. chives (chopped fine)

Instructions

1. In a small bowl, stir ranch seasoning into cream cheese, chill.
2. Wash and chop vegetables.
3. Steam broccoli in microwave for 1 minute with 1 tbsp. of water.
4. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
5. Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.

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