No-Cook Veggie and Cream Cheese Wrap
A vibrant, no-cook wrap filled with colorful veggies and zesty cream cheese, ready in 15 minutes. This Mexican-inspired vegetarian recipe, ready in about 15 minutes, pairs flour tortillas, cream cheese, shredded carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large flour tortillas
- 1/2 cup cream cheese
- 1/4 cup shredded carrots
- 1/4 cup red bell pepper
- 1/4 cup cucumber
- 1/4 cup fresh cilantro
- 1 tbsp lime juice
- 1/4 tsp ground cumin
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, mix 1/2 cup softened cream cheese, 1 tbsp lime juice, and 1/4 tsp ground cumin until smooth.
- Step 2: Lay a flour tortilla flat. Spread 2 tbsp of the cream cheese mixture evenly over it, leaving a 1/2-inch border.
- Step 3: Sprinkle 1/4 cup shredded carrots, 1/4 cup thinly sliced red bell pepper, 1/4 cup thinly sliced cucumber, and 1/4 cup chopped cilantro over the cream cheese layer.
- Step 4: Roll the tortilla tightly from one long edge to the other, tucking in the sides as you go. Repeat with remaining tortillas and filling.
- Step 5: Cut each wrap in half diagonally and serve immediately.
