Photo of Garden vegetable wraps by WW

Garden vegetable wraps

Total Time
16 min
10 min
6 min
It's easy to get in your veggies daily especially when you heat them up with spicy salsa, top them off with cheddar cheese and wrap them in soft flour tortillas. These wraps are a delicious lunchbox treat or weekend lunch break or snack. If you're packing the wrap, keep the filling and the tortilla separate and roll it up when you're ready to eat. This will prevent the tortilla from getting soggy and tearing. If you don't have a microwave wherever you break for lunch, pack the beans and veggies in a thermos. Older kids and teens will love these, too, and can handle the assembly at school.


Uncooked zucchini

1 small, sliced

10" high fiber, low carb flour tortilla(s)

4 item(s), warmed if desired

WW Reduced fat shredded Mexican style blend cheese

2 Tbsp

Sweet red pepper(s)

1 small, chopped

Canned black beans

¼ cup(s), rinsed and drained

Fat free salsa

¼ cup(s)


  1. Place zucchini, pepper and 2 tablespoons of water in a large nonstick skillet; cook over medium-high heat until crisp-tender, about 4 minutes. Stir in beans and salsa; heat through, about 1 to 2 minutes.
  2. Spoon about 1/2 cup of mixture onto each tortilla and top each with 1 tablespoon cheese. Fold ends of tortillas in, roll and serve.