Veggie Wraps

A fresh and healthy veggie wrap filled with colorful vegetables and a creamy dressing, perfect for a light lunch or snack.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American, Vegetarian

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Vegetables

1 cup Bell pepper, diced Any color
1 cup Cucumber, sliced
1 cup Carrot, grated
1 cup Spinach leaves Fresh
1 cup Avocado, sliced

Dressing

2 tablespoons Greek yogurt Or vegan alternative
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
1 teaspoon Olive oil
to taste Salt and pepper

Wraps

4 pieces Whole wheat wraps

Method

Prepare the vegetables

Wash and chop all the vegetables as indicated in the ingredients.

Make the dressing

In a mixing bowl, combine Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper. Mix well until smooth.

Assemble the wraps

Lay a whole wheat wrap flat on a cutting board. Spread a layer of dressing over the wrap.
Layer the prepared vegetables and avocado slices evenly over the wrap.
Roll the wrap tightly, tucking in the sides as you go. Cut in half to serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

Feel free to customize the vegetables based on your preference or seasonal availability.

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