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1/2 cup non-fat, whipped cream cheese
2 tablespoons finely chopped, sweet onion or garlic
2 tablespoons freshly chopped basil leaves (about 10 leaves)
salt and pepper to taste
4 large flour tortillas
8 slices reduced-fat mozzarella cheese, thinly sliced
4 large lettuce leaves, shredded
8 large slices tomato, sliced thin
1. In a small mixing bowl, combine the cream cheese and onions and basil. Add salt and pepper to taste.
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the mozzarella among the tortillas and spread the remaining cream cheese mixture on top of the mozzarella. Place two slices of tomato on each wrap. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
3. Cut the wraps in half on the diagonal and serve.
Serving Size: 1 wrap
Number of Servings: 4
|Fat||4 g||Fiber||4 g|
|Protein||37 g||Saturated Fat||4 g|
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