SPINACH VEGGIE WRAP RECIPES

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SPINACH, HUMMUS, AND BELL PEPPER WRAPS RECIPE | COOKING LIGHT



Spinach, Hummus, and Bell Pepper Wraps Recipe | Cooking Light image

Fresh, flavorful, veggie-packed, and ready in a 10-minute snap—now that’s a meal we can stand behind! Hummus delivers a winning combo of protein and healthy fat for staying power, while fresh bell peppers and spinach provide a satisfying crunch. Tomato-and-basil feta cheese adds a kick of salty tang and Mediterranean flair. Make this wrap the night before and store in the fridge—just grab it in the morning on your way out the door. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets. Pair this tasty wrap with whole-wheat crackers or a piece of fruit to round out a nutritious, delicious lunch

Provided by Callie Nash

Total Time 10 minutes

Yield Serves 2 (serving size: 1 wrap)

Number Of Ingredients 5

2 (1.9-oz.) whole-grain flatbreads (such as Flatout Light)
1/2 cup roasted garlic hummus
1 small red bell pepper, thinly sliced
1 cup firmly packed baby spinach
1 ounce crumbled tomato-and-basil feta cheese (about 1/4 cup)

Steps:

  • Spread each flatbread with 1/4 cup hummus, leaving a 1/2-inch border around the edge. Divide the bell pepper evenly between the flatbreads; top each with 1/2 cup spinach and 2 tablespoons cheese. Starting from one short side, roll up the wraps. Cut each wrap in half, and secure with wooden picks.

Nutrition Facts : Calories 258, CarbohydrateContent 34 g, CholesterolContent 10 mg, FatContent 12.1 g, FiberContent 13 g, ProteinContent 15 g, SaturatedFatContent 2.9 g, SodiumContent 793 mg, SugarContent 7 g

SPINACH AND ARTICHOKE WRAP RECIPE | MARTHA STEWART



Spinach and Artichoke Wrap Recipe | Martha Stewart image

This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 2

Number Of Ingredients 6

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

Steps:

  • Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
  • Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

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