Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

See details about our updated masking policy »

Crunchy Veggie Wrap

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  198 calories, 10g fat (2g saturated fat), 31g carbs, 5g protein, 7g fiber, 323mg sodium.

Ingredients: 

¼ cup reduced-fat mayonnaise*

1 Tbsp fresh lime juice

1 small ripe avocado, peeled, pitted and cut into slices

2 cups fresh spinach leaves, washed and dried, stems removed

1 tsp grated lime peel

4 8-inch whole-wheat flour tortillas

1 medium carrot, cut into strips

1 medium red bell pepper, seeded and cut into strips

* As an alternative to the mayonnaise lime mixture, use a prepared hummus, yogurt-cucumber dip, low fat flavored cream cheese, salsa, baba ganoush or mustard.

Other Options: Try arugula instead of spinach. You can also add any type of bean, grated zucchini, tomatoes, shredded cabbage, onions, mushrooms and chopped cucumbers.

Cooking Directions:

  1. In a small bowl, combine the mayonnaise, lime juice and lime peel. 
  2. Heat the tortillas in the microwave for 15-20 seconds on high to make it easier for you to roll them. Spread each tortilla evenly with the mayonnaise mixture.
  3. Arrange the spinach leaves on top of each tortilla, then the avocado slices, bell pepper and carrots. 
  4. Roll the tortillas up tightly. Place the seam sides down on the serving plates. 

Recipe from: AICR's Heath-e-recipes @ www.aicr.org