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Vegetable Wraps

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch
Cuisine Mexican
Servings 4

Equipment

  • Cutting Board
  • Knife
  • Stove
  • Medium Skillet
  • Stirring Spoon

Ingredients
  

  • 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 to matoes 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

Instructions
 

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

Notes

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.
Keyword Chicken or Beef, Rice, Spinach, Tomatoes, Tortillas
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