Packed with crisp farm-fresh veggies, creamy homemade ranch, and a sprinkle of sharp cheese, these Veggie Wraps are the perfect addition to school lunches. Nutritious, tasty, and easy to pack, they make eating vegetables something kids (and parents) can look forward to.
Veggie Wraps
Packed with crisp farm-fresh veggies, creamy homemade ranch, and a sprinkle of sharp cheese, these Veggie Wraps are the perfect addition to school lunches. Nutritious, tasty, and easy to pack, they make eating vegetables something kids (and parents) can look forward to.
Ingredients
- 1 Gwillimdale Beet shredded
- 1 cup Gwillimdale Carrots shredded
- 1 cup Bell Pepper diced
- 1 cup English Cucumber diced
- 1 cup Cheddar Cheese shredded
- 1/2 cup Plain Greek Yogurt
- 2 oz Cream Cheese
- 8 Small Wraps
Ranch Dressing
- 1 tbsp Dried Parsley
- 1/2 tbsp Dried Dill
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Dried Basil
- 1/4 tsp Pepper
Instructions
- In a medium mixing bowl, cream together ½ cup plain Greek yogurt, 2 ounces cream cheese , and 1 tablespoon dried parsley, ½ tablespoon dried dill, ½ tablespoon garlic powder, ½ tablespoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon dried basil, and ¼ teaspoon pepper together using a handheld mixer until creamy.
- Spread a thin layer of the ranch spread evenly a soft wrap, leaving a ¼-inch border around the edges.
- Sprinkle about 2 tablespoons of shredded cheddar on each wrap. Add the prepared vegetables, to each of the wrap.
- To fold the veggie wrap, fold in the sides of the tortilla and then roll from the bottom up. Serve veggie wrap immediately or wrap tightly in plastic wrap store for up to 24 hours in the refrigerator.