Crunchy Vegetable Burrito
Photo provided by Cami Wells.
Yield: 4 servings
Ingredients:
- ½ cup carrots, scrubbed with clean vegetable brush under running water, shredded
- 1 ½ cups broccoli slaw or chopped broccoli or cauliflower
- 1 cup chopped salad greens or lettuce, gently rubbed under cold running water
- ½ cup Cheddar cheese, shredded
- ¼ cup low-fat ranch dressing
- 4 (7-inch) whole grain tortillas
Directions:
- Wash hands with soap and water.
- In a small mixing bowl combine carrots, broccoli slaw, chopped lettuce and cheese.
- Add ranch dressing and toss to coat vegetables.
- Spoon ¾ cup of the vegetable mixture down the center. Wrap the tortilla around the vegetable mixture.
- Serve immediately.
- Store leftovers in a sealed container up to four days in the refrigerator.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
