Recipe: Vegetable Wraps

This healthy recipe contains 481 kilocalories, 14 grams of protein and 189 milligrams of calcium. It is recommended that this meal is prepped a day before serving.



  • 8-1/4 tbsp of fresh shredded carrots
  • 3 tbsp of tri-color pepper strips
  • 3-1/2 tbsp of fresh julienne yellow squash
  • 3-2/3 tbsp of fresh julienne zucchini
  • 2 tbsp of fresh slivered red onion
  • 3-3/8 oz of 12″ honey wheat tortilla wrap
  • 1/2 oz of garlic hummus
  • 2-7/8 cup of fresh baby spinach
  • 1/4 oz of spectrum rainbow mix (or micro greens)



    1. Marinate the carrots, pepper strips, yellow squash, zucchini and red onion for about one hour.
    2. Drain and set aside.
    3. Lay wrap flat on a cooking board and spread hummus evenly over it.
    4. Spread the veggie marinade evenly on top of the spinach.
    5. Top it with the rainbow mix/microgreens.
    6. Start rolling the wrap and tuck in the sides. Finish rolling.
    7. Cut the wrap at a diagonal.


This recipe was featured in WINK News! Click here to see the full segment.


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