Crunchy Vegetable Wraps

Preparation Time: 15 minutes
2 Tortillas (spinach or whole wheat) ½ tsp Ranch salad dressing & seasoning mix ¼ cup Broccoli, chopped ¼ cup Carrots, chopped and grated ¼ cup Zucchini, washed and cut into small strips ¼ cup Yellow summer squash, washed and cup into small strips ½ Tomato, diced 2 Tbsp Green bell pepper, seeded and diced 2 Tbsp chives, chopped fine 3 Tbsp Cream cheese, fat free
In a small bowl, stir ranch seasoning into cream cheese, chill. Wash and chop vegetables. Steam broccoli in microwave for 1 minute with 1 tablespoon of water. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
Serves: 4
1 1/8 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 130 Total Fat: 2.5g Saturated Fat: 1g % of Calories from Fat: 17% % Calories from Sat Fat: 7%		Protein: 5g Carbohydrates: 3g Cholesterol: 0mg Dietary Fiber: 2g Sodium: 220mg
Each serving provides: An excellent source of vitamins A and C and a good source of calcium.

Recipe courtesy of the Connecticut Food Policy Council.
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