Monday, September 28, 2009

Garden Veggie Wrap

A nice alternative to a regular sandwich for lunch or dinner.


1 cup broccoli florets
6 asparagus spears
1 red bell pepper, cut lengthwise into large strips (about 4-6)
½ cup shredded carrot
¼ cup corn (fresh, canned or frozen thawed)
8 olives, sliced
¼ cup chopped fresh basil
1-2 tablespoons chopped red onion
2 tablespoons light cream cheese
2 whole wheat tortillas
Salt, pepper, garlic powder (optional seasonings)


Wash and cook the peppers, asparagus and broccoli, either by grilling them on the barbeque or a large non-stick pan about 3-5 minutes each side, until just slightly soft. Place aside to cool. Meanwhile rinse and chop the basil, onion and olives. Spread 1 tablespoon of cream cheese on each tortilla to thinly coat, add the onions, olives, basil, carrots, corn and the cooked broccoli, asparagus and red bell pepper, layering them in the middle. Add salt, pepper and garlic powder to taste if desired, roll and eat!

Makes 2 wraps, 2 servings

Serving size 1 wrap: Calories 260 Protein 9 g Carb 39 g Fiber 7 g Sugars 8 g Fat 8 g Saturated fat 1.5g Sodium 530 mg


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