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

More From Oxmoor House

Recipe Time

Prep Time:

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ranch-Vegetable Wraps Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy