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Crunchy Veggie Burritos

Crunchy Veggie Burritos

Directions:

  1. In a large mixing bowl, combine the carrots, broccoli, cauliflower, cheese, Ranch dressing, chili powder, and a pinch of salt and pepper.
  2. Lay tortillas on a flat surface and spoon about 1⁄2 cup of the veggie mix and 1⁄4 cup of the spinach down the center. Fold over one end of the tortilla over the mixture and roll tightly around the mixture.
Prep Notes:

Veggie mix could be prepared during prep and quickly pulled out of the refrigerator for a quick roll-n-go meal during the weeknight.  

Ingredients:
  • 1/2 Cup(s) carrot(s), shredded
  • 1/2 Cup(s) broccoli, chopped
  • 1/2 Cup(s) cauliflower
  • 4 Ounce(s) cheddar cheese, shredded
  • 1/4 Cup(s) Homemade Ranch salad dressing
  • 1/2 Teaspoon(s) chili powder
  • 1 Cup(s) spinach leaves, torn
  • 1 Pinch(s) salt
  • 1 Pinch(s) fresh ground black pepper
  • 4 whole grain tortillas
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How-To Video:

 
Nutrition Facts
Serving Size 4.6 ounces Servings 4
Amount Per Serving
Calories 189.34 Calories from Fat
% Daily Value*
Total Fat 4.44(g) 7%
Saturated Fat: 2.26(g) 11%
Cholesterol 6.95(g) 2%
Sodium 528.46(g) 22%
Total Carbohydrate 29.27(g) 10%
Dietary Fiber 8.57(g) 34%
Sugars 1.85(g)
Protein 12.85(g) 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.