Ranch Veggie Wraps 

These Ranch Veggie Wraps are a delightful and nutritious option for lunch or a light dinner. Packed with fresh vegetables, a creamy homemade ranch spread, and sharp shredded cheese, these wraps offer a satisfying crunch and flavor in every bite. They're perfect for meal prepping, school lunches, or a quick weeknight meal.

Full Recipe:

Ingredients

• 4 large flour tortillas (or gluten free wraps)

• ½ cup plain Greek yogurt (or sour cream)

• 2 oz cream cheese, softened

• 1 tablespoon dried parsley

• ½ tablespoon dried dill

• ½ tablespoon garlic powder

• ½ tablespoon onion powder

• ½ teaspoon kosher salt

• ¼ teaspoon dried basil

• ¼ teaspoon black pepper

• 1 cup shredded sharp cheddar or Colby Jack cheese

• 1 cup shredded carrots

• 1 cup fresh broccoli florets, finely chopped

• 1 large English cucumber, seeded and diced

• 1 cup diced bell peppers (any color)

• 1 cup baby spinach leaves

Directions

1. Prepare the Ranch Spread: In a medium mixing bowl, combine the Greek yogurt, softened cream cheese, dried parsley, dried dill, garlic powder, onion powder, salt, dried basil, and black pepper. Mix until smooth and creamy.

2. Assemble the Wraps: Lay the flour tortillas flat on a clean surface. Spread a couple of tablespoons of the ranch spread evenly over each tortilla, leaving a ¼-inch border along the edges.

3. Add Cheese and Vegetables: Sprinkle the shredded cheese evenly over the ranch spread. Then, layer the shredded carrots, chopped broccoli, diced cucumber, diced bell peppers, and baby spinach leaves on top.

4. Roll the Wraps: Fold in the sides of each tortilla and then roll it up tightly from the bottom to enclose the filling.

5. Serve: Slice each wrap in half and serve immediately. Alternatively, wrap them in plastic wrap and refrigerate for up to 2 hours before serving.

Nutritional Information (per serving)

• Calories: Approximately 370 kcal

• Protein: ~14g

• Fat: ~20g

• Saturated Fat: ~8g

• Carbohydrates: ~35g

• Fiber: ~5g

• Sugars: ~6g

• Sodium: ~600mg