Mexican-indian Veggie Wraps - 1

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 352.6
  • Total Fat: 16.2 g
  • Cholesterol: 5.0 mg
  • Sodium: 687.5 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 10.7 g

View full nutritional breakdown of Mexican-indian Veggie Wraps - 1 calories by ingredient
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Number of Servings: 3

Ingredients

    *Canola Oil, 2 tbsp (remove)
    *Peppers, sweet, red, fresh, 0.5 medium (approx 2-3/4" long, 2-1/2" (remove)
    Yellow Peppers (bell peppers), 0.5 pepper, large (3-3/4" long, 3" dia) (remove)
    Onions, raw, 0.4 cup, sliced (remove)
    Zucchini, 0.5 cup, sliced (remove)
    *Summer Squash, 0.5 cup, sliced (remove)
    *Cumin seed, 1 tsp (remove)
    Pepper, black, 0.5 tsp (remove)
    Salt, 0.5 tsp (remove)
    Tumaro’s, 10 inch Chipotle chili & peppers, Wrap, 3 serving (remove)
    Reduced fat Mexican blend cheese - 0.25 cup, 1 serving (remove)
    Ginger Root, 1 tsp (remove)
    Rajma - Curried Kidney Beans, 1 serving (remove)

Directions

Heat oil. Add sliced onions and stir fry on medium high heat. Add minced ginger. Add the rest of the vegetables - sliced and stir fry on high heat. Add cumin powder, black pepper and salt and turn off heat. Cool.

Warm the wraps on a skillet. Add 1/3 of the above stir-fried vegetables and 1/3 of cheese. Add some cooked beans if you have any (I used some left over rajma curry). Roll up and place on skillet until warm. Serve warm

Number of Servings: 3

Recipe submitted by SparkPeople user MANJUK.

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