Vegetable Wraps

Ingredients:

  • Add shredded cheese or chopped cooked chicken or beef with the rice, if desired.
  • 1 Tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red or green bell pepper cut into thin strips
  • 1 large garlic clove, minced
  • 2 cups packed fresh spinach
  • 2 tomatoes, chopped
  • 1 cup cooked rice
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 4 large flour tortillas, warmed
  • 1 lime or lemon cut into quarters

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic.
  3. Cook, stirring occasionally, until crisp tender.
  4. Stir in spinach and tomatoes.
  5. Cook, stirring occasionally, until spinach wilts.
  6. Stir in rice, oregano, salt and pepper.
  7. Cook, stirring, until hot.
  8. Divide rice mixture among the tortillas, add a squeeze of lemon or lime and wrap to enclose filling.

Nutrition Facts (Per Serving):

Nutrient analysis per serving: calories, 223; carbohydrate, 37 g; protein, 5 g; total fat, 9 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 4 g; total sugars, 5 g; sodium, 316 mg; calcium, 70 mg; folate, 72 mcg; iron, 2 mg; percent calories from fat, 24%.

Makes 4 servings.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Vegetable Wraps

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Vegetable Wraps
Dinner
Lunch
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Ingredients

  • Add shredded cheese or chopped cooked chicken or beef with the rice, if desired.
  • 1 Tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red or green bell pepper cut into thin strips
  • 1 large garlic clove, minced
  • 2 cups packed fresh spinach
  • 2 tomatoes, chopped
  • 1 cup cooked rice
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 4 large flour tortillas, warmed
  • 1 lime or lemon cut into quarters

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic.
  3. Cook, stirring occasionally, until crisp tender.
  4. Stir in spinach and tomatoes.
  5. Cook, stirring occasionally, until spinach wilts.
  6. Stir in rice, oregano, salt and pepper.
  7. Cook, stirring, until hot.
  8. Divide rice mixture among the tortillas, add a squeeze of lemon or lime and wrap to enclose filling.

Nutrition Facts (Per Serving)

Nutrient analysis per serving: calories, 223; carbohydrate, 37 g; protein, 5 g; total fat, 9 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 4 g; total sugars, 5 g; sodium, 316 mg; calcium, 70 mg; folate, 72 mcg; iron, 2 mg; percent calories from fat, 24%.

Makes 4 servings.

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