Veggie wraps recipe

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Veggie Wraps recipe

Makes 4 servings (3 pinwheels per serving)


4 large radishes
1 small carrot
1 cup salad greens
3 sprigs fresh herbs (parsley, dill, cilantro, or a combination)
1 lemon
2 ounces low-fat Swiss or cheddar cheese
1 large, ripe avocado
¼ cup nonfat plain yogurt
3 (8-inch) whole wheat flour tortillas
Optional: 5 ounces thinly sliced roasted turkey


Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry. Use a vegetable peeler to peel radishes and carrots into long, thin strips into a medium bowl. Rinse the herbs and tear the leaves into small pieces. Rinse the lemon and zest using the small holes of a box grater. Cut in half and remove the seeds. Grate the cheese.

Slice the avocado lengthwise. Remove the pit and scoop the avocado out of the shell. In a small bowl, use a fork to mash the avocado. Stir in the yogurt. Squeeze a little bit of the lemon juice onto the avocado mixture. Add the herbs and a pinch of lemon zest and stir.

Warm 1 tortilla in the microwave for 30 seconds; longer if needed. Place the warm tortilla on a cutting board. Spread 1/3 of avocado mixture over the center of the tortilla. Layer with 1/3 greens, 1/3 veggie strips, and 1/3 cheese. If using turkey, add 1/3 now. Squeeze more lemon juice over the mixture. Roll the tortilla and toppings into a log shape. Slice into four pinwheels. Repeat the process for the other two wraps.

Nutritional Information per serving: Calories 220; Total Fat 10g; Saturated fat 1.5g; Protein 9g; Carbohydrate 28g; Fiber 6g; Sodium 320mg;

Source: Share Our Strength’s Cooking Matters Program

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