Recipe by Cooking Light magazine
"Try these great wraps as a new addition to your lunch bag!"
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tub-style fat-free cream cheese
4 (10 inch)
fat-free flour tortillas
curly leaf lettuce leaves
shredded red cabbage
crumbled blue cheese
finely diced red onion
This was good but I changed a few things. I used hummus instead of cream cheese. I used tomato tortillas instead of flour. I replaced the alfalfa sprouts with shredded carrot. I also left out the blue cheese and onion. When I asssembled the wraps I put the lettuce leaves directly on the tortillas. I then spread the hummus on the lettuce. I put a mixture of the shredded cabbage and shredded carrot on top of the hummus and then put the tomato on top. Then I wrapped it. It was very good.
It was okay, but I could live without the cream cheese and onion. But rock on:)
the only extra i see as a *must* was to include hummus and honey mustard. this sandwich was yummy!
Nice crunch and snap of flavors. Even a confirmed meat eater like myself wasn't disappointed at the taste. Only real prepwork is assembling the ingredients, and chopping everything up. Leftover chopped bits are good for throwing into salads, putting on a bagel, etc.
AWESOME RECIPE! I'm a personal chef and I made these for a client who does not like cream cheese so I used hummus instead. I also added thinly sliced grilled chicken to a few of the wraps for the "meat eater" in the family. Wonderful & Healthy!
Very filling and flavorfull...I added sliced cucumbers and it was a hit.
I was cooking for just myself on the day I made these, so I bought all the ingredients except the tortillas at the salad bar in the grocery. Saved me money and I didn't have to throw any away. Pretty good, I might use blue cheese dressing next time instead of the crumbled blue cheese.
I made these for my boyfriend to bring with him to his classes. He really enjoyed it however I use pitas instead of tortillas because he doesn't care for tortillas and also I used feta cheese instead of blue cheese.
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