Provençal Veggie Wrap

(from Judy Garver’s recipe box)

Herbed cream cheese and chopped kalamata olives are paired with watercress and crunchy grated carrots in this easy and flavorful wrap. Eight-inch whole-wheat tortillas can stand in for the lavash.

Source: Vegetarian Times

Prep time: 30 minutes
Serves 4 people

Categories: Not Tried

Ingredients

  • 2 9x11-inch whole-wheat lavash
  • 6 oz. herbed cream cheese spread, such as Boursin
  • 1/4 cup chopped kalamata olives
  • 1 cup grated carrots
  • 2 cups chopped watercress (4 oz.)

Directions

  1. Place 1 lavash wrap on work surface. Spread lavash with half of cheese and 2 Tbs. chopped olives, leaving 1-inch border around edges. Top with 1/2 cup carrots and 1 cup watercress. Roll up bread and wrap in waxed paper, twisting ends to hold together. Repeat with remaining ingredients.

  2. Just before eating, cut wraps in half crosswise with serrated knife and serve still in waxed paper.

  3. PER SERVING:

  4. 269 Calories

  5. 13g Protein

  6. 14g Total Fat (6G Saturated Fat)

  7. 27g Carbohydrates

  8. 20mg Cholesterol

  9. 365mg Sodium

  10. 5g Fiber

  11. 2g Sugars

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