Garden vegetable wraps
4
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked zucchini
1 small
Red bell pepper
1 small
Canned black beans
¼ cup(s)
Salsa
¼ cup(s)
10" high fiber, low carb flour tortilla
4 item(s)
Reduced fat cheddar cheese
¼ cup(s), shredded
Instructions
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.
3
Serving size: 1 wrap
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