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Recipes / School lunch prep
School lunch prep

Crunchy Vegetable Wraps

Ranch cream cheese and a handful of crisp vegetables rolled into tortillas, then sliced into pinwheels.

Serves
4

The source gives no prep time. Chill the rolled wraps 1 to 2 hours before slicing. Makes 2 wraps, half a wrap per serving.

Kid-friendly: Kids can spread the cream cheese and sprinkle on the vegetables. An adult slices the rolls.

Ingredients

  • 4 tablespoons low-fat cream cheese
  • 1 teaspoon ranch dressing
  • 1/4 cup chopped broccoli
  • 1/4 cup peeled, grated carrot
  • 1/4 cup zucchini, cut into small strips
  • 1/4 cup yellow squash, cut into small strips
  • 1/2 tomato, diced
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons finely chopped chives
  • 2 flour tortillas

Steps

  1. 1Mix the ranch dressing into the cream cheese and keep it cold while you prep the vegetables.
  2. 2Put the broccoli in a microwave-safe bowl with 1 tablespoon of water and microwave for 1 minute.
  3. 3Spread the cream cheese over each tortilla, leaving about an inch bare around the edge.
  4. 4Scatter the vegetables over the cream cheese and roll each tortilla up tightly.
  5. 5Chill the rolls for 1 to 2 hours so they hold together, then cut them into rounds.

Adapted from MyPlate Kitchen (USDA). Checked Nov 13, 2026.

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