Crunchy Vegetable Wraps

Ingredients

• 4 tablespoons low-fat cream cheese
• 1/3 tablespoon ranch dressing (1 teaspoon)
• 1/4 cup broccoli, chopped
• 1/4 cup carrot, peeled and grated
• 1/4 cup zucchini, cut into small strips
• 1/4 cup yellow (summer) squash, cut into small strips
• 1/2 tomato, diced
• 1/8 cup green bell pepper, seeded and diced
• 2 tablespoons chives, chopped fine
• 2 flour tortillas

‍ Instructions

1. Wash hands with soap and water.
2. In a small bowl, stir ranch dressing into cream cheese; chill.
3. Wash and chop vegetables.
4. Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
5. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
6. Chill for 1 to 2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.

Source: USDA / MyPlate