Veggie Wrap - 1

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.4
  • Total Fat: 5.9 g
  • Cholesterol: 3.7 mg
  • Sodium: 471.4 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Veggie Wrap - 1 calories by ingredient
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Number of Servings: 4


    *Tumaroís 95%fatfree sun dried tomato and basil tortilla, 4 serving (remove)
    *Canola Oil, 2 1tsp (remove)
    Onions, raw, 0.5 cup, sliced (remove)
    Peppers, sweet, red, raw, sliced, 0.5 cup (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    Mixed Vegetables, frozen, 0.25 package (10 oz) (remove)
    Mushrooms, fresh, 0.5 cup, pieces or slices (remove)
    Pepper, red or cayenne, 1.5 tsp (remove)
    Salt, 0.5 tsp (remove)
    Reduced fat Mexican blend cheese - 0.25 cup, 1 serving (remove)
    Garlic, 1 tsp (remove)


Warm totillas on hot skillet until soft. keep aside.

Slice all vegetables. Heat wok with oil on medium-high. Add minced garlic and sliced onion. When half done add rest of the vegetables and stir on high heat.

Add cayenne pepper, cumin powder and some curry powder if you have any. The objective is to keep the vegetables crunchy so don't add salt until the end. Give it a quick stir and turn off heat. Let it cool.

Take one warmed tortilla, spread 1/5 or 1/6 of the vegetables, a tbsp of cheese, roll tightly and heat it on the skillet on medium heat on both sides until the cheese melts. Spray oil to keep it soft.

Serve hot with chips.

Number of Servings: 4

Recipe submitted by SparkPeople user MANJUK.

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