Delicious and loaded with vegetables, the Lite and Fresh Veggie Wraps!
These are as good as they look bringing great ideas for a lite lunch or dinner.
Shredded carrots, crunchy cucumbers, roasted red peppers, sundried tomatoes, bean sprouts, and the list goes on...with a creamy dressing. Enjoy!
Lite and Fresh Veggie Wraps
1 cup mayonnaise (or yogurt)
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 tsp. black pepper
1 tablespoon fresh parsley, minced
1 12 oz. pkg. spring salad mix
1 cup shredded carrots
1 cup cucumbers, seeded and diced
1/2 cup roasted red peppers, sliced thin
1/2 cup sundried tomatoes (from a jar with oil), diced
1 pkg. basil leaves
8 oz. sliced provolone cheese
1 pkg. bean sprouts
8 plain floured tortillas, burrito size (or whole wheat, spinach, sun dried tomato)
In a small bowl mix together mayonnaise, cumin, parsley, garlic powder, salt and pepper; set aside.
In the center of the flour tortilla from the top to the bottom, (in the order given) place a small amount of the following items down the center: Lettuce, carrots, cucumbers, peppers, sundried tomatoes, and 2-3 basil leaves.
Drizzle a small amount of the mayonnaise mixture on top of the vegetables.
Cut cheese slices in half. Put half of a slice of cheese on the vegetables at the top and follow down the vegetables with the other half slice of cheese.
Add a small amount of bean sprouts on top of the cheese slices.
Take the top of the tortilla and the bottom and fold toward the center, then take the end and roll in a jellyroll fashion.
To serve for a main dish,cut in half diagonally, and for appetizers, cut in thirds.
Join in the fun here!