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.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 56%
  • Fat: 16.9g
  • Saturated fat: 5g
  • Protein: 10g
  • Carbohydrate: 21.1g
  • Fiber: 9.5g
  • Cholesterol: 19mg
  • Iron: 1.7mg
  • Sodium: 582mg
  • Calcium: 139mg


  • 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. 1. Combine first 6 ingredients in a large bowl. Add dressing to vegetable mixture; toss gently to coat.
  2. 2. Warm tortillas according to package directions. Spoon 3/4 cup vegetable mixture down center of each tortilla; roll up.
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