Veggie Wraps

Preparation & Cooking Time

15-20 minutes

Serving Size

Serves 4, 3 pinwheels each


4 large radishes

1 small carrot

1 cup salad greens

3 sprigs fresh herbs (parsley, dill, cilantro, or combination)

1 lemon

2 ounces low-fat Swiss or cheddar cheese

1 large, ripe avocado

¼ cup nonfat plain yogurt

3 (8-inch) whole wheat flour tortillas


Optional Ingredients:

5 ounces of thinly sliced roasted turkey


Box grater

Cutting board


Medium bowl

Measuring cups

Sharp knife

Small bowl

Vegetable peeler


1. Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry.
2. Use a vegetable peeler to peel radishes and carrots into long, thin strips. In a medium bowl, collect veggie strips.
3. Rinse herbs. Pluck leaves off stems. Tear leaves into smaller pieces.
4. Rinse lemon. Zest using the small holes of a box grater. Cut in half and remove seeds.
5. Grate cheese.
6. Slice avocado lengthwise. Remove pit. Scoop avocado out of shell.
7. In a small bowl, use a fork to mash avocado. Stir in yogurt.
8. Squeeze a little lemon juice onto avocado mixture. Add herbs and a pinch of lemon zest. Stir.
9. Warm 1 tortilla in the microwave for 30 seconds, or longer as needed.
10. Place the warm tortilla on a cutting board. Spread 1/8 avocado mixture over center of tortilla. Layer with 1/8 greens, 1/8 grated veggies, and 1/8 cheese. If using turkey, add 1/8 turkey now. Squeeze more lemon juice over the mixture.
11. Roll tortilla and toppings into a log shape. Use a knife to slice wrap into four “pinwheels.”
12. Repeat process for the other 2 tortillas. You will end up with a total of 12 pinwheels.

Recipe from Cooking Matters

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