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CRUNCHY ZUCCHINI & YELLOW SQUASH WRAP

Summertime abundance makes zucchini an ideal and affordable way to freshen up your meals using local produce.
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Prep Time 3 hours
Servings: 4
Course: lunch, Main Course, Snack
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 tbsp cream cheese, low-fat (whipped)
  • 2 large flour tortillas
  • ½ tsp ranch dressing seasoning mix
  • ¼ cup broccoli (washed and chopped)
  • ¼ cup carrots (peeled and grated)
  • ¼ cup zucchini (washed and cut into small strips) (vendor: Reed's Produce)
  • ¼ cup yellow squash (washed and cut into small strips)
  • ½ tomato (diced) (vendor: Reed's produce)
  • ⅛ cup green bell pepper (seeded and diced)
  • 2 tbsp chives (chopped fine)

Method
 

  1. In a small bowl, stir ranch seasoning into cream cheese, chill.
  2. Wash and chop vegetables.
  3. Steam broccoli in microwave for one minute with one tablespoon of water.
  4. Spread cream cheese onto tortilla, staying one inch from edge. Add vegetables and roll tortilla tightly.
  5. Chill for 1-2 hours (the wrap will hold its shape better).
  6. Before serving, slice into wheels.

Notes

Zucchini (summer squash) contain great nutrients like potassium and are easy to add to any meal! They can be fried, baked into zucchini bread, or added to any pasta dish to balance out the plate.