What are the main ingredients in Veggie Cream Cheese Wraps?

Seasoning (salt & pepper), Water

What is the nutritional information of Veggie Cream Cheese Wraps?

Calories: 667, Carbs: 61 grams, Fat: grams, Protein: 22.3 grams, Sugar: 9.2 grams, Salt: 1097 grams

How do I prepare Veggie Cream Cheese Wraps?

TASTY TOPPINGS: Smear the tortillas with the cream cheese. Dollop over the sun-dried tomato pesto. Top with the salad leaves, the tomato and cucumber, and the chickpeas. Season and crumble over the feta. Wrap up and tuck in, Chef! WARM TORTILLA: Place the tortillas on a plate and sprinkle with droplets of water. Heat in the microwave until softened, 15 seconds.

What should be prepared from my kitchen to make Veggie Cream Cheese Wraps?

Seasoning (salt & pepper), Water

Veggie Cream Cheese Wraps

A freshly made, veggie tortilla wrap is the perfect meal if you want something satisfying but light. Unlike a heavy lunch that makes you want to nap at your office desk, you will be energized by the creamy cream cheese, greens, tangy tomato, nutty chickpeas & sun-dried tomato pesto.

Veggie Cream Cheese Wraps

with Pesto Princess Sun-dried Tomato Pesto & cucumber

Hands on Time: 5 - 10 minutes

Overall Time: 5 - 10 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Cream Cheese
Cucumber
Danish-style Feta
Pesto Princess Sun-dried Tomato Pesto
Salad Leaves
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Seasoning (salt & pepper)
Water

Serves 1

WARM TORTILLA
Place the tortillas on a plate and sprinkle with droplets of water. Heat in the microwave until softened, 15 seconds.
TASTY TOPPINGS
Smear the tortillas with the cream cheese. Dollop over the sun-dried tomato pesto. Top with the salad leaves, the tomato and cucumber, and the chickpeas. Season and crumble over the feta. Wrap up and tuck in, Chef!

Wheat Flour Tortillas - 2
Cream Cheese - 50ml
Pesto Princess Sun-dried Tomato Pesto - 15ml
Salad Leaves - 20g
Tomato - 1
Cucumber - 50g
Chickpeas - 60g
Danish-style Feta - 20g

Download the Recipe

Serves 2

WARM TORTILLA
Place the tortillas on a plate and sprinkle with droplets of water. Heat in the microwave until softened, 15 seconds.
TASTY TOPPINGS
Smear the tortillas with the cream cheese. Dollop over the sun-dried tomato pesto. Top with the salad leaves, the tomato and cucumber, and the chickpeas. Season and crumble over the feta. Wrap up and tuck in, Chef!

Wheat Flour Tortillas - 4
Cream Cheese - 100ml
Pesto Princess Sun-dried Tomato Pesto - 30ml
Salad Leaves - 40g
Tomato - 1
Cucumber - 100g
Chickpeas - 120g
Danish-style Feta - 40g

Download the Recipe

Serves 3

WARM TORTILLA
Place the tortillas on a plate and sprinkle with droplets of water. Heat in the microwave until softened, 15 seconds.
TASTY TOPPINGS
Smear the tortillas with the cream cheese. Dollop over the sun-dried tomato pesto. Top with the salad leaves, the tomato and cucumber, and the chickpeas. Season and crumble over the feta. Wrap up and tuck in, Chef!

Wheat Flour Tortillas - 6
Cream Cheese - 150ml
Pesto Princess Sun-dried Tomato Pesto - 45ml
Salad Leaves - 60g
Tomatoes - 2
Cucumber - 150g
Chickpeas - 180g
Danish-style Feta - 60g

Download the Recipe

Serves 4

WARM TORTILLA
Place the tortillas on a plate and sprinkle with droplets of water. Heat in the microwave until softened, 15 seconds.
TASTY TOPPINGS
Smear the tortillas with the cream cheese. Dollop over the sun-dried tomato pesto. Top with the salad leaves, the tomato and cucumber, and the chickpeas. Season and crumble over the feta. Wrap up and tuck in, Chef!