Recipe by MW
"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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ripe avocado - peeled, pitted, and diced
cayenne pepper, or to taste
8 (8 inch)
green bell pepper, cut into strips
1 (8 ounce) package
fresh mozzarella cheese, sliced
I really loved these, but I have to agree with the first reviewer that they were too dry. I ended up using a half cup sour cream instead of 1 tbs mayonnaise, and it was the perfect amount of sauce. I recommend upping the mayonnaise and adding a little less vegetable. I ended up with 10 overflowing wraps, and I didn't use the whole head of lettuce or the entire second tomato. I will definitely make these again, with my adjustments.
Hmm, this kind of just tasted like a dry salad on a tortilla. I followed the directions exactly, just making 2 sandwiches only. The ingredients didn't seem to come together, esp. the green pepper slices. I added some Italian dressing, which helped a little. It's definitely missing something.
So easy - no cooking! Everyone served LOVES this.
I was very pleased with this simple and light recipe and its ease of preparation. I served this at a small luncheon and everyone enjoyed. Fresh and light flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Veggie Wraps
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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