Crunchy Vegetable Wraps

4 tablespoons cream cheese
low-fat
2 flour tortillas
1/3 tablespoon Ranch dressing (1 teaspoon)
1/4 cup broccoli (washed and chopped)
1/4 cup carrot (peeled and grated)
1/4 cup zucchini (washed and cut into small strips)
1/4 cup summer squash (yellow
washed and cut into small strips)
1/2 tomato (diced)
1/8 cup green bell pepper (seeded and diced)
2 tablespoons chives (chopped fine)

Wash hands with soap and water.
In a small bowl, stir ranch dressing into cream cheese; chill.
Wash and chop vegetables.
Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
Chill for 1 to 2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.

Connecticut Food Policy Council