Veggie Wraps
These vibrant veggie wraps are a delightful fusion of flavors and textures, nestled inside soft flour tortillas. Creamy cream cheese provides a smooth base for thinly sliced cucumbers, juicy tomatoes, and fresh alfalfa sprouts. A sprinkle of salt and pepper enhances the medley before the wraps are neatly folded and sliced for a convenient, hand-held feast. This recipe is perfect for a quick and tasty lunch or snack, enjoyed by kids and adults alike.
— Constant Cookbook
Ingredients
- 2 large flour tortillas, each 9 inches in diameter
- 6 tablespoons cream cheese, at room
- temperature
- 1/2 small cucumber, peeled and thinly sliced
- 1 tomato, thinly sliced
- 1 cup alfalfa sprouts
- Salt and freshly ground pepper, to taste
Instructions
- Be sure an adult is nearby to help.
- Lay the tortillas on a work surface. Using a table knife, spread 3 tablespoons of the cream cheese over each tortilla.
- Divide the cucumber slices in half and arrange half of the slices on top of the cheese on each tortilla. Press down gently. Divide the tomato slices in half and arrange them on top of the cucumber. Divide the alfalfa sprouts in half and sprinkle them over the tomato. Sprinkle with salt and pepper.
- Working with 1 tortilla at a time, fold about 2 inches of the right edge over onto itself. Press gently. Fold over the same amount on the opposite edge. Again press gently. You will have 2 straight sides and 2 rounded ones. Beginning with the rounded side closest to you, roll up the layered tortilla and vegetables, holding the folded edges down with your fingers as you roll. Repeat with the second tortilla.
- Place the wraps, seam side down, on a cutting board. Using a sharp knife, cut the wraps in half on the diagonal. Serve immediately. Serves 2.
- Adapted from Williams-Sonoma <I>The Kid's Cookbook,</I> by Abigail Johnson Dodge (Time-Life Books, 2000).
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