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8 cherry tomatoes, cut in half
2 (10-inch) tomato-basil, spinach or whole grain tortillas
2 Tbsp. light Ranch dressing
4 very thin slices of deli turkey, chicken, or lean ham
1/2 cup fresh spinach leaves
1/4 cup purchased shredded carrot
Spread each tortilla with 1/2 Tbsp. Ranch dressing.
Divide meat between tortillas.
Top with spinach leaves, tomato and carrot. Tightly roll up tortillas. Wrap tightly in plastic wrap. Chill in refrigerator for up to two days.
Use a sharp knife to cut each wrap in half and then in half again to make four even pieces.
Fat: 4 g
Carbohydrates: 15 g
Cholesterol: 15 mg
Sodium: 351 mg
Fiber: 2 g
Protein: 8 g
Yield: Two to four servings
Recipe provided by Cindy Kleckner, RD, LD, Cooper Clinic