Crunchy Vegetable Burrito

Crunchy Vegetable Burrito
crunchy vegetable burrito on a blue plate
Yield: 4 servings
  • 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


  1. Wash hands with soap and water.
  2. In a small mixing bowl combine carrots, broccoli slaw, chopped lettuce and cheese.
  3. Add ranch dressing and toss to coat vegetables.
  4. Spoon ¾ cup of the vegetable mixture down the center. Wrap the tortilla around the vegetable mixture.
  5. Serve immediately.
  6. Store leftovers in a sealed container up to four days in the refrigerator.

Nutrition Information:

  • Calories 210
  • Total Fat 11g
  • Saturated Fat 4.5g
  • Cholesterol 15mg
  • Sodium 420mg
  • Total Carbohydrates 22g
  • Fiber 4g
  • Total Sugars 3g, includes 1g Added Sugars
  • Protein 7g
  • Vitamin D 0%
  • Calcium 10%
  • Iron 10%
  • Potassium 6%
Nutrition Software Used: 
ESHA Food Processor