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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.
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