Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Smashed Cho-Tatoes
This recipe for healthy mashed potatoes is made lighter with Greek yogurt.
Home 
Recipes
Yield: 4- 1 wrap per serving
Recipes
Garden Wrap
| Nutrition Information | |
| Calories: | 180 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 190mg |
| Carbohydrates: | 37g |
| Dietary Fiber: | 10g |
| Sugars: | 7g |
| Protein: | 5g |
| Vitamin A: | 500iu (10%) |
| Vitamin C: | 66mg (110%) |
| Calcium: | 60mg (6%) |
| Iron: | 1.1mg (6%) |
A flavorful sandwich made with garden veggies rolled in a warm tortilla.
1 cup cooked brown rice
1 cup each (chopped): tomato, zucchini, yellow squash, bell pepper
1/2 teaspoon each: garlic powder, dried oregano, lime juice
2 tablespoon balsamic vinegar
dash hot pepper sauce
4-8 inch fat free tortillas, warmed
Preheat broiler. Spread veggies out on cookie tray and broil until vegetables are browned- about 12-15 minutes. Combine veggies with rice, seasonings, vinegar and pepper sauce.Spoon 1 cup of the filling down the center of each tortilla and roll up.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!