Italian Style Veggie Wraps Food

ITALIAN WRAP RECIPE

Italian Wrap Recipe image

This Italian wrap recipe stuffs antipasto favorites like salami, mozzarella, artichoke hearts, & kalamata olives into a low carb tortilla that's spread with a garlic basil cream cheese. It's the perfect lunch, snack, or casual party recipe. Adapted from Food.com

Provided by Diana Johnson

Categories Lunch

Time 20m

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, slightly softened
2 tablespoons fresh basil, snipped
1 garlic clove, peeled and pressed
6 Ole Mexican Foods Tomato Basil Xtreme Wellness! Tortilla Wraps
6 green leaf lettuce leaves
3⁄4 cup shredded mozzarella cheese
1⁄2 cup pitted kalamata olives, sliced
1⁄2 cup diced roasted red pepper
1⁄2 cup chopped water-packed artichoke hearts
4 ounces salami
4 ounces ham

Steps:

Gently mix cream cheese with the basil and garlic.
Spread each tortilla with the garlic basil cream cheese to within 1/4 inch of the edge.
Layer each tortilla with romaine, salami, ham, and cheese, leaving a little space on two opposite sides to fold in the ends.
Top each wrap with olives, roasted red peppers, and artichoke hearts.
Fold in the empty ends then tightly roll up the tortilla and cut each wrap in half on the diagonal.
If not serving immediately, wrap in plastic and refrigerate until serving.

Nutrition Facts : Calories 347 calories, Carbohydrate 19.4g grams carbohydrates, Cholesterol 68mg milligrams cholesterol, Fat 22.1g grams fat, Fiber 10.5g grams fiber, Protein 15.3g grams protein, SaturatedFat 11.3g grams saturated fat, ServingSize 1 wrap, Sodium 1136mg grams sodium, Sugar 1.4g grams sugar, TransFat 0 grams trans fat

ITALIAN-STYLE VEGGIE WRAPS

Italian-Style Veggie Wraps image

Yummy! There are so many great flavors and textures in these wraps. Feel free to experiment with the ingredients-use mozzarella, pepperoni or any combo you like. -Maria Simmons, Rio Rancho, New Mexico

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 small zucchini, chopped
1 cup cubed provolone cheese (1/2-inch)
1 cup cubed hard salami (1/2-inch)
1 cup chopped fresh broccoli
1 medium tomato, seeded and chopped
12 pimiento-stuffed olives, chopped
12 pitted ripe olives, chopped
4 green onions, chopped
1/4 cup prepared zesty Italian salad dressing
3 tablespoons hot pepper sandwich relish or chopped pickled hot cherry peppers
1 tablespoon prepared Catalina salad dressing
6 romaine leaves
6 whole wheat tortillas (8 inches)

Steps:

In a large bowl, combine the first 11 ingredients. To serve, place a romaine leaf on each tortilla; top with filling. Fold up bottom and sides of tortilla, securing with a toothpick, if desired.

Nutrition Facts : Calories 373 calories, Fat 21g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1298mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

ROASTED VEGGIE WRAPS

Roasted Veggie Wraps image

Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 envelope Parmesan Italian salad dressing mix
1/4 cup water
1/4 cup red wine vinegar
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 cup quartered fresh mushrooms
1 cup fresh broccoli florets
1 medium onion, sliced and separated into rings
1 medium yellow summer squash, sliced
6 flour tortillas (8 inches)
1-1/2 cups shredded part-skim mozzarella cheese
Salsa, optional

Steps:

In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.

Nutrition Facts : Calories 299 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 849mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

FRESH VEGGIE WRAPS

Fresh Veggie Wraps image

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Provided by MW

Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g

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ITALIAN VEGETABLE & MOZZARELLA TOASTED WRAP - CAFE DELITES

Web Aug 24, 2014 Instructions. In a pan spayed with oil spray, sauté vegetables, garlic powder and salt on high heat until soft on the inside, …
From cafedelites.com
Category Light Meals
Estimated Reading Time 50 secs

In a pan spayed with oil spray, sauté vegetables, garlic powder and salt on high heat until soft on the inside, but still crisp and crunchy on the outside. Add small amounts of water to prevent burning.
When cooked through, transfer vegetables onto one half of the wrap with the cheese and fold over. Wipe pan over with a paper towel.

Italian Style Veggie Wraps Food

ITALIAN WRAP RECIPE

This Italian wrap recipe stuffs antipasto favorites like salami, mozzarella, artichoke hearts, & kalamata olives into a low carb tortilla that's spread with a garlic basil cream cheese. It's the perfect lunch, snack, or casual party recipe. Adapted from Food.com

ITALIAN-STYLE VEGGIE WRAPS

Yummy! There are so many great flavors and textures in these wraps. Feel free to experiment with the ingredients-use mozzarella, pepperoni or any combo you like. -Maria Simmons, Rio Rancho, New Mexico

ROASTED VEGGIE WRAPS

Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."

FRESH VEGGIE WRAPS

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

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