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Preparation Time: 15 minutes
  • 1 cup shredded carrot
  • 1 cup bean sprouts, fresh
  • 1 cup bell pepper, sliced thin
  • 1 cup spinach fresh, shredded, slightly packed
  • 3/4 cup ripe tomato, diced
  • 3 tablespoons blue cheese salad dressing
  • 2 cups apples, sliced, with skin
  • 4 each 10” Tortillas
Combine all vegetables together. Add blue cheese dressing and mix well. Lay tortilla flat and place a cup of vegetable mixture at bottom of tortilla. Fold tortilla once to cover vegetable blend, fold in each side and finish rolling. Place two toothpicks in wrap and cut in half. Roll remaining 3 tortillas. Slice apples and dip in orange juice to prevent browning. Serve wraps with a side of 1/2 cup sliced apples.
 
Serves:
4
 
1 ½ Cups of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
calories: 354
Total Fat: 13.1g
Saturated Fat: 2.7g
% of Calories from Fat: 33%
% of Calories from Saturated Fat: 7%
Protein: 8g
Carbohydrates: 53g
Cholesterol: 6mg
Dietary Fiber: 6g
Sodium: 553mg
 
An excellent source of Vitamin A, Vitamin C, folate and fiber; a good source of Calcium, Magnesium, and Potassium.

Recipe was developed for the Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC. This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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