Roasted Red Pepper Hummus Veggie Wraps


July 2015 Superfast



1 1/2 cups prepared roasted red pepper hummus
4 (8-inch) whole-wheat flour tortillas or ButterHead Lettuce
2 cups bagged spinach and baby kale blend
1 large orange bell pepper, seeded and thinly sliced
3/4 cup crumbled goat cheese
1/2 teaspoon freshly ground black pepper, divided
Olive OilCooking spray

How to Make It

Spread about 1/3 cup hummus over each tortilla, leaving a 1/2-inch border around edges. Top each with 1/2 cup spinach and kale blend, one-fourth of bell pepper, 3 tablespoons goat cheese, and 1/8 teaspoon pepper. Roll up wraps. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add wraps; cook 1 1/2 minutes on each side or until lightly browned.


calories 418
fat 15.2 g
satfat 2.4 g
monofat 7 g
polyfat 4 g
protein 28 g
carbohydrate 40 g
fiber 3 g
cholesterol 78 mg
iron 2 mg
sodium 690 mg
calcium 85 mg




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