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    • Crunchy Vegetable Wraps

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    Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables.

    Ingredients

    • 4 tablespoons low-fat cream cheese
    • 1/3 tablespoon ranch dressing (1 teaspoon)
    • 1/4 cup broccoli, chopped
    • 1/4 cup carrot, peeled and grated
    • 1/4 cup zucchini, cut into small strips
    • 1/4 cup yellow (summer) squash, cut into small strips
    • 1/2 tomato, diced
    • 1/8 cup green bell pepper, seeded and diced
    • 2 tablespoons chives, chopped fine
    • 2 flour tortillas

    Directions

    1. Wash hands with soap and water.
    2. In a small bowl, stir ranch dressing into cream cheese; chill.
    3. Wash and chop vegetables.
    4. Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
    5. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
    6. Chill for 1 to 2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.