Crunchy Vegetable Wraps

120 min · Serves 4

Based on a recipe from Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 59.1 mllow-fat cream cheese
• 4.9 mlranch dressing
• ¼ cupbroccoli, chopped
• ¼ cupcarrot, peeled and grated
• ¼ cupzucchini, cut into small strips
• ¼ cupyellow squash, cut into small strips
• ½tomato, diced
• 0.1 cupgreen bell pepper, seeded and diced
• 29.6 mlchives, chopped fine
• 2flour tortillas

How to cook it

1. Combine the ranch dressing and cream cheese in a small bowl, then place it in the refrigerator.
2. Prepare the vegetables by washing and chopping them as specified.
3. Microwave the broccoli with 1 tablespoon of water for 1 minute to steam it.
4. Spread the chilled cream cheese mixture over the tortillas, leaving a 1-inch border around the edges.
5. Distribute the prepared vegetables over the cream cheese and roll each tortilla up tightly.
6. Refrigerate the wraps for 1 to 2 hours to help them set.
7. Slice the wraps into rounds using a sharp knife before serving.

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