Ranch-Vegetable Wraps

Fresh veggies are tossed with ranch dressing and cheese and then rolled up in a tortilla, making this wrap perfect for a light lunch.


4 servings (serving size: 1 wrap)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 271
Caloriesfromfat 56 %
Fat 16.9 g
Satfat 5 g
Protein 10 g
Carbohydrate 21.1 g
Fiber 9.5 g
Cholesterol 19 mg
Iron 1.7 mg
Sodium 582 mg
Calcium 139 mg


1 cup matchstick-cut carrots
1 cup chopped seeded tomato (about 1 medium)
1 cup chopped avocado (about 1 small)
1/2 cup sliced seeded cucumber
1/2 cup grated radishes
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/3 cup light ranch dressing
4 (8-inch) reduced-fat, low-carbohydrate flour tortillas


1. Combine first 6 ingredients in a large bowl. Add dressing to vegetable mixture; toss gently to coat.

2. Warm tortillas according to package directions. Spoon 3/4 cup vegetable mixture down center of each tortilla; roll up.


Gretchen Brown,

Oxmoor House Healthy Eating Collection

September 2006
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