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AZ Health Zone

Vegetable Wraps

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Servings: 4
Course: Dinner, Lunch
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Directions
  2. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  3. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic.
  4. Cook, stirring occasionally, until crisp tender.
  5. Stir in spinach and tomatoes.
  6. Cook, stirring occasionally, until spinach wilts.
  7. Stir in rice, oregano, salt and pepper.
  8. Cook, stirring, until hot.
  9. 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.

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