Tuesday, June 28, 2011
Recipe: Santa Fe Veggie Wraps
This recipe is almost whole foods friendly. That darn cream cheese stands in the way*.
What I say: "darn"
What I mean: "that glorious ingredient that is the key to this whole thing."
Don't skip it. It's not worth it.
This recipe is gloriously versatile. Pretty much as long as you remember the tortillas and the cream cheese you can pile on whatever veggies you like and have yourself a wonderfully fresh tasting meal. For dinner we did red bell pepper, jicama, avocado and red onion. For lunch the next day we were out of avocado and red bell pepper so I added shredded carrots, spinach and romaine lettuce.
Kristi, who originally posted the recipe, does lettuce, jicama, tomato, avocado, red onion, corn and beans. But we really dislike beans and mostly dislike corn at our house so we opted out of those.
Also, thanks to this recipe, I have discovered that I like jicama. Who knew?
*it has come to my attention that some cream cheeses ARE whole foods friendly. I am buying the wrong cream cheese!
Santa Fe Veggie Wraps
From Lemon Glaze
Whole wheat tortillas
Cream cheese, softened enough for spreading
Monterey jack cheese
Assorted raw veggies, sliced thinly (avocado, tomato, red onion, bell peppers, carrots, spinach, jicama, lettuce, etc.)
Spread cream cheese on tortillas, pile on the veggies, roll tightly and scarf it down.