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How to make veggie and melted cheese wraps

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I’m excited to feature a product that was sent to me to sample. The ultimate Low Carb Keto Friendly Cheese Wrap, Folios Cheese Wraps! This brand wanted to make sure that you could enjoy your favorite wrapped treats without the added carbs that come from those other wraps.

Today I’ll share how I added Folios™ Cheese Wraps on my egg and onion scramble to delight my senses with a cheddar cheese flavor, but first, let’s chat a bit about this brand.

About Folios Cheese Wraps

You can take any of your favorite meals and wrap with cheese using Folios Cheese Wraps. These are low carb and a keto-friendly option for anyone out there on keto. You can enjoy using these cheese wraps for your favorite turkey sandwich, make delicious veggie roll-ups and so much more!

Offering three delicious cheese flavors, Folios Cheese Wraps come in cheddar, Jarlsberg, and parmesan for cheese addicts to get their fix. I used the cheddar Folios Cheese Wraps for my scrambled egg concoction and it was quite delicious and extra cheesy for my taste buds pleasure.

  • Low carb
  • Gluten-free
  • Lactose-free
  • All-natural 100% cheese

What did Brandy Ellen Make with Folios Cheese Wraps?

Oh, I am so not domesticated enough to create the delicious options that are featured on the Folios Cheese Wraps website, but I did add a bit of flavor to my egg scrambler for dinner the other night using these cheese wraps!

Egg, Onion and Cheese Scrambler with Folios Cheese Wraps

We were low on food this past week and so I had to use my creative mind to come up with something to eat other than ramen noodles, mac n cheese, or just regular scrambled eggs. I wanted some green veggies, but we only had onions and so I craft up a delicious egg scrambler complete with a melted Folios Cheese Wrap in Cheddar flavor on top!

Here’s how it went …

How to Make Veggie and Melted Cheese Wraps

I gathered up the eggs, onion, and cheddar folios cheese wraps.

How to Make Veggie and Melted Cheese Wraps

I sliced and diced the onion up for my egg scrambler.

How to Make Veggie and Melted Cheese Wraps

I mixed up my eggs until they were blended and ready to go on the skillet.

How to Make Veggie and Melted Cheese Wraps

I started off with the idea of an egg omelet, but since I can rarely master the art of making an omelet, I went scrambling.

Once my eggs were all scrambled up with some diced onion, it was time to get the Folios Cheese Wrap in cheddar ready to melt on top of my scrambler.

How to Make Veggie and Melted Cheese Wraps

The cheese wraps are layered with a sheet in between. I highly recommend you peel the Folios Cheese Wrap off slowly to ensure it doesn’t break. My first attempt broke a bit, but now I know and can tell you to take your time peeling the cheese wrap up off the package.

How to Make Veggie and Melted Cheese Wraps

Once the cheese wrap was out of the package, I simply sealed the bag closed and proceeded to melt my Folios Cheese wrap on the egg scrambler.

How to Make Veggie and Melted Cheese Wraps

I found placing a cover over the skillet during this time was helpful to melt the cheese wrap quicker until I had a delicious meal.

How to Make Veggie and Melted Cheese Wraps

It doesn’t look pretty but it did taste delightful! This is one simple way for families to whip up a meal when all they have in the home is cheese wraps and eggs!

I have no idea what I’ll whip up next, but I do know I’m going to try the Parmesan Folios Cheese Wrap for my second attempt at making something delicious and beautiful with my Folios Cheese Wraps.

What Can I make with Folios Cheese Wraps?

Folios™ Mini Pesto Pizzas

  • Parmesan Folios™ Cheese Wrap
  • Pesto
  • Prosciutto
  • Tomatoes
  • Basil

Crisp the Folios™ Wrap as directed on the package. Make your favorite Pesto sauce and add on top of crispy Folios pizza “dough”. Top with Prosciutto and tomatoes and garnish with basil.

2KrazyKetos Review of Folios Cheese Wraps

Enjoy watching these two adorable people review Folios Cheese Wraps. I felt they could say in a video format what my text may lack. Enjoy!

Folios Cheese Wraps FAQ

Does Aldi sell folios cheese wraps?

Grocery stores including Costco, Aldi, and Amazon Fresh are all locations that you can purchase Folios Cheese Wraps.

How do you eat folios cheese wraps?

Use folios cheese wraps for your burritos or tacos. You can eat folios cheese wraps as a layer of cheese on your egg omelet or scrambled eggs, as shown in our article.

Do folios cheese wraps need to be refrigerated?

Folios cheese wraps do need to be kept in the refrigerator. They are made of lightly baked sheets of cheese, hence the need to refrigerate.

Are folios cheese wraps Keto?

Folios Cheese Wraps have between 11 and 13 grams of protein, depending on flavor, and 1 gram of carbs. The wraps are naturally lactose-free and gluten-free.

Where to Buy Folios Cheese Wraps

Check out the store locator to find where you can buy Folios Cheese Wraps.

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How to Make Veggie and Melted Cheese Wraps

I was so excited to share my new Keto Lasagna Recipe with you yesterday! In fact, it went crazy on the Keto Friendly Recipes Facebook page too but… there was one problem. The no carb cheese wrap I used in my recipe was not available in your location. The FOLIOS Cheese wraps are new and only available in a few locations. This can be frustrating especially since you really want to make that Keto Lasagna recipe that is so darn good!

How to Make Veggie and Melted Cheese Wraps

Guess what?! I have a solution for you!!

I have a way for you to make your own No Carb Cheese Wraps in only 15 seconds. I’m so excited to have figured this out!

One thing to note though, Folios calls the Carb Free or No Carb but there are carbs in cheese! When you make your own, be sure to note the nutrition label and calculate the carbs for the cheese you plan to use.

Here’s how you make these no carb cheese wraps. Be sure and grab the printable version of this recipe at the very bottom of this post.

Oh, and if you want to join a special group on Facebook where we share all kinds of good information, you need to request to join the Low Carb Inspirations group here.

How to Make Veggie and Melted Cheese Wraps

No Carb Cheese Wrap Ingredients for one cheese wrap

2 slices of cheese
1 sheet of parchment paper
Optional: Rolling pin

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No Carb Cheese Wrap Instructions

1. Start by folding the sheet of parchment paper in half.
2. Open the folded sheet of parchment paper and place a single slice of cheese in the center.
3. Fold the second slice of cheese into 4 different equal size strips of cheese.
4. Place the small strips of cheese around the first slice of cheese on the parchment paper.
5. Microwave it for exactly 15 seconds.
6. Remove it from the microwave. While the parchment paper is still folded in half, use a rolling pin to spread out the cheese into a thin circle wrap. You don’t need a rolling pin, you can smooth it out with the palm of your hands too. The cheese will be warm and not too hot. If you microwave this for more time, it will crisp the cheese. You want the cheese just warm enough to mold it together into the shape of a tortilla wrap.
7. If you want to use the no carb cheese wrap immediately, you will need to cool it in the freezer for a couple minutes. It must be cooled down before you use it. When it’s cooled, it will keep its shape. The cooled no carb cheese wrap will also be strong enough to roll too!

No Carb Cheese Wrap Recipe Nutrition

Nutrition per serving
Calories 226, Total 1.7g, Fiber 0g, Net 1.7C g, Sugar .3g, Fat 18.7g, Protein 12.8g

I tend to keep my no carb cheese wraps in between the parchment paper and stored in a large ziplock bag in the refrigerator.

Here’s the exciting part. I made so many different flavors with all kinds of cheese! They all work the same! The Sharp Cheddar (inexpensive generic brand) was a bit more greasy than the rest so I did have to use a paper towel to dab off the excess grease but I didn’t have to do that with the rest of the cheese flavors.

I used two slices of cheese per no carb cheese wrap that I made myself. If you only use one slice, the wrap is kinda small. To make it exactly like the FOLIOS cheese wraps it requires two slices for the same size and thicknes.

If you don’t want to use a microwave, I’m certain you could heat this up in the oven. I have not tried that yet myself. If you do try it, you will want to make sure to set it at a low temperature so the cheese doesn’t crisp. You want it just warm enough to slightly melt the cheese square so that you can form it into a tortilla shaped wrap.

I’m excited to share this technique with you because you can make these no carb cheese wrap tortillas at home right now for less money than what you would buy them for in the store and you can make any cheese flavor you want! And yes, those FOLIOS cheese wraps are expensive at 4 wraps for between $5 and $6 depending on your store’s prices. I can get a package of cheese with 8 to 10 slices for less than half of that cost! They are convenient though!

This delicious and healthy grilled chicken and veggie wrap is dairy free, easily gluten free, loaded with flavour and made in just 3 easy steps!

How to Make Veggie and Melted Cheese Wraps

More than any other time of year I think Summer is the season of “on-the-go”. There’s road trips, pool days, picnics, and a million other activities that keep everyone moving and out and about enjoying the warm weather and sunshine. That’s why I think having delicious and healthy portable snacks and meal options are key. Otherwise, we make less healthy choices when hunger hits or forget to eat altogether, which is never a good thing. Wraps are the ultimate on-the-go lunch or dinner. You can stuff them full of healthy proteins, fats, veggies, and delicious flavours then literally… wrap it all up to go!

The recipe I’m sharing today is actually an older one from the blog that has stayed popular over the years and definitely deserves a big revamp, new photos, and time in the spotlight again, especially for summer. This healthy grilled chicken and veggie wrap is a grilling dream as it’s not just the chicken that’s grilled to perfection, the veggies and then the whole wrap gets grilled too! While you can definitely toss the chicken and veggies on the barbecue (or even in the oven) , the ultimate tool for this recipe is the Cuisinart Griddler 5 I got from The Brick .

How to Make Veggie and Melted Cheese Wraps

The Great Griddler

This nifty little kitchen appliance has been getting a workout lately as I’ve been grilling up chicken, veggies, and burgers on it, using the flat plates to make pancakes and also using it as a sandwich and wrap panini press. My hubby loves tuna melts and he’s been making them on the regular using the Griddler too.

How to Make Veggie and Melted Cheese Wraps

The reason it’s called a Cuisinart Griddler 5 is because it has the capacity to cook 5 different ways. You can use it as a contact grill, panini (or wrap) press, full grill, full griddle (flat rather than ridged, as the grill plates are reversible) and a half grill or griddle. One tool, five uses. That’s what I call convenience and space saving!

How to Make Veggie and Melted Cheese Wraps

The Ultimate Chicken Wrap in Three Steps

This delicious and healthy chicken and veggie wrap comes together in three simple steps:

  1. Grill the chicken and veggies.
  2. Add the ingredients to a tortilla wrap.
  3. Grill/press the wrap.

How to Make Veggie and Melted Cheese Wraps

The result is a crunchy wrap with a super flavourful filling mixed with sweet balsamic glaze, Italian seasoning, and if you prefer, feta cheese or a dairy-free cheese of choice. I love the Mediterranian inspired flavours, that the wrap is well balanced with protein, complex carbohydrates, healthy fats, and fibre, and that it’s so easy to take on-the-go. Enjoy it hot off the griddler or cold if you store in the fridge for later, it’s delicious and healthy either way.

How to Make Veggie and Melted Cheese Wraps

This is the third recipe I’ve created in partnership with The Brick and I’ve honestly had so much fun using their amazing small kitchen appliances. Each kitchen tool has multiple uses and really works to save time, space, and money, not to mention inspire healthy cooking and eating. I’ve whipped up No-Bake Peanut Butter Energy Balls with the super sleek Cuisinart Custom Food Processor , Shredded Chicken Tinga Tacos with the Cuisinart Precision Master Stand Mixer , and now this Healthy Grilled Chicken and Veggie Wrap with the Cuisinart Griddler-5 !

How to Make Veggie and Melted Cheese Wraps

Pack a Grilled Chicken and Veggie Wrap for lunch along with some Peanut Butter Energy Balls for a snack, enjoy it all on-the-go and come back home to make some easy Tinga Tacos for supper. Sounds like my kind of summer day, don’t you agree??

These Grilled Chicken Broccoli Wraps are made with only a few ingredients and wrapped in whole wheat tortillas. They’re cheesy, easy-to-make & so flavorful!

How to Make Veggie and Melted Cheese Wraps

These Grilled Chicken Broccoli Wraps are so easy to make. All you need are your favorite tortilla wraps, chicken (if you’ve got some leftover, it’s makes it even faster!), broccoli and cheese essentially. Cook the chicken on a skillet, steam the broccoli, then assemble everything together and finish off in a panini press – best wrap ever!

How to Make Veggie and Melted Cheese Wraps

I love putting these in the panini so I can get those beautiful grill marks. But you can also use a grill pan or even just a toaster oven or the skillet used to grill the chicken. You’re just looking for a nice crispy wrap on the outside. So cheesy, so easy, so yummy!

How to make chicken and broccoli wraps

Prepare the chicken

Mix together the seasonings in a bowl and coat the chicken in the mixture. It helps to use your hands to ensure it’s well coated with the marinade.

How to Make Veggie and Melted Cheese Wraps

Grill the chicken on a grill, grill pan or on a skillet on the stovetop until it is cooked through. Let the chicken cool and then slice it into strips to use in the wraps with the broccoli.

How to Make Veggie and Melted Cheese Wraps

Steam the broccoli

Steam the broccoli until tender. I like to blanch it so I throw it in a bowl of ice water as soon as it’s done steaming, which gives it a bright green color. But this is optional.

How to Make Veggie and Melted Cheese Wraps

Assemble

Spread the sour cream all over each tortilla but keeping the sides bare. Add the grilled chicken, then the broccoli, followed by the cheese. Use your hands to tuck and roll and set the wraps aside seam side down. You can easily make 6 wraps.

How to Make Veggie and Melted Cheese Wraps

Cook on panini

Place the wraps into a panini press or cook on the grill until golden brown. It helps to place them seam side down first so they don’t unravel while cooking. You can also use a toaster oven if you prefer, but don’t skip heating them through since the cheese melts and really binds everything well together.

How to Make Veggie and Melted Cheese Wraps

Tips for making chicken and broccoli wraps

  1. Make sure that the seasoned chicken breast are cooked through. The juices should run clear and if you have a meat thermometer, it should register at 165F.
  2. Steam the broccoli until just tender, it shouldn’t be falling apart. If you don’t have a steamer, just add a little water to a pan and bring it to a boil for a couple minutes. It shouldn’t cover all of the broccoli as if you’re were boiling it though.
  3. Use soft and pliable tortilla wraps. I like to use flour tortillas as they are easier to wrap. You can also use low carb or gluten-free wraps but you may need to be careful over-stuffing them.
  4. Shred your own cheese if you have time. Packaged shredded cheese has some anti-caking agents which can affect their melty factor. Shredding cheese from a block can really make a difference.

Frequently asked questions

I like to use boneless chicken breast or chicken tenders; and if you can use organic. You can also use boneless chicken thighs if that’s what you have.

I like to use fresh broccoli, but you can use frozen if you prefer. You can steam it right from frozen, it just may take a couple of minutes longer.

These grilled chicken broccoli wraps are best made just before serving. However, you can cook the chicken 3 days ahead of time and keep it stored in the fridge until ready to make the wraps.

How to Make Veggie and Melted Cheese Wraps

More sandwich recipes:

These wraps are like healthy version of chicken ranch wraps – a great way to mix up your usual lunch meal, and they come together so quickly. They are just as good as my local sandwich shop wraps but a lot cheaper!

If you’ve tried this healthy-ish feel good Grilled Chicken Broccoli Wraps recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Grilled Chicken Broccoli Wraps recipe was originally published on March 26, 2017. I’m updating the recipe today slightly and re-sharing it today with more step-by-step photos. Here’s the original photo!

Angelic Bakehouse® 7-Grain Bread is the perfect base for a veggie-loaded grilled cheese packed with fresh spinach, feta, grilled peppers, onions, and zucchini.

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How to Make Veggie and Melted Cheese Wraps

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Ready In: 35 Minutes

Prep Time: 15 Minutes Cook Time: 20 Minutes

Mix goat cheese and chopped scallion together in a small bowl. Set aside.

To assemble sandwiches, place 8 slices of bread on a cutting board or work surface. Spread each slice with the goat cheese mixture.

Layer 4 slices with grilled veggies and spinach, and top each with remaining slices of bread.

Heat skillet over medium heat and lightly coat the bottom of skillet with butter. Cook two sandwiches at a time until cheese is melted, about 2 to 3 minutes per side.

Remove sandwiches to a cutting board and slice in half. Serve grilled cheese hot.

How to Make Veggie and Melted Cheese Wraps

How to Make Veggie and Melted Cheese Wraps

Grilled Gruyere & Spinach Sandwich

How to Make Veggie and Melted Cheese Wraps

How to Make Veggie and Melted Cheese Wraps

Spinach & Artichoke Grilled Cheese Sandwich

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January 5, 2018 by Ciara Attwell , Updated July 2, 2020

How to Make Veggie and Melted Cheese Wraps

These Ham & Cheese Wraps and folded up like mini burritos and dry fried quickly to make them melting on the inside but soft and warm on the outside. So delicious and perfect for lunch at home or a packed lunch at school!

How to Make Veggie and Melted Cheese Wraps

Happy New Year! Is anyone else struggling to get back into the swing of meal prepping after the Christmas chaos? Yeah me too!

Our eating habits have been all over the place the past couple of weeks. But I’m slowly trying to get back to preparing three good meals a day.

For some reason we seemed to have an abundance of flour wraps in the fridge (yep I keep my wraps in the fridge – it makes them last longer!).

They were a little dry but rather than throw them away I decided to cut them up and make some mini ham and cheese wraps which I then dry fried on the hob.

How to Make Veggie and Melted Cheese Wraps

This gives a lovely melty middle to the wraps, whilst the outside gets warm and soft and a little crispy in parts. Delicious!

I’ve added some step-by-step photos below to show exactly how I made the wraps. It might sound complicated but they are super easy to make. You can also add other fillings such as tuna mayo, chicken mayo, etc. So many tasty options!

How To Fold The Wraps

How to Make Veggie and Melted Cheese Wraps

These mini wraps are delicious served warm. But they can also be cooled and added to lunch boxes for school, work or picnics in the park.

How to Make Veggie and Melted Cheese Wraps

I get asked a lot about plates, bowls and lunch boxes that I use for my kids so here are the ones I’ve used in this post:

Lunch Box – I really like these bento style lunch boxes. They’re perfect for keeping different components of your child’s lunch separate and they wash really well too.

Bamboo Plate – I love this bamboo plate my friend Grace sent to me from her online shop. Again it allows you divide your child’s meals into different compartments and is perfect if you are looking for a non-plastic plate for kids.

How to Make Veggie and Melted Cheese Wraps

How to Make Veggie and Melted Cheese Wraps

Melty Ham & Cheese Mini Wraps

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Total Time: 7 minutes
  • Yield: 1 1 x
  • Category: Lunch
  • Cuisine: European

Description

These Ham & Cheese Wraps and folded up like mini burritos and dry fried quickly to make them melting on the inside but crispy on the outside.

Ingredients

  • 1 large soft flour tortilla
  • 50 g / 1.7oz thinly sliced cooked ham
  • 60 g / 2oz grated cheddar cheese

Instructions

  1. Cut the tortilla in half and then half again, giving you four triangles.
  2. Lay one triangle on a cutting board with the flat end nearest you and the point of the triangle facing up (see picture).
  3. Lay some ham onto the tortilla and top it with some cheese.
  4. Fold in the two outside edges of the triangle and then fold the bottom of the triangle up.
  5. Fold the top of the triangle down and press down firmly to help hold it all together.
  6. Place the wrap directly onto a frying (no oil or butter needed) folded side down.
  7. Repeat with the remaining three wraps.
  8. Fry the wraps on a medium heat for approximately 1 minute on either side until golden brown.
  9. Serve immediately or allow to cool and add to lunch boxes.

How to Make Veggie and Melted Cheese Wraps

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  • Total Time 15m
  • Prep Time 5 m
  • Calories 452

Its time to satiate those untimely hunger pangs with something crunchy, spicy and cheesy. Perfect for monsoon evenings, this delightful Veggie Tortilla is a perfect dish to prepare at home without putting in much efforts. Not only is this dish easy to make but at the same time, it can be prepared with some simple ingredients available in your kitchen. This crispy, cheesy and simple to make Mexican snack, these are perfect for any time – evening bites, late night munchies, movie snacks. Try this easy to make snack recipe and woo your loved ones with your culinary skills.

Ingredients of Veggie Tortilla

  • 1 cup crushed tortillas
  • 2 cup rinsed,drained black beans
  • 2 cup salsa sauce
  • 1 handful chopped jalapeno

For Toppings

  • 1 handful chopped lettuce loose-leaf
  • 1/4 cup chopped spring onions
  • 1/2 cup chopped tomato
  • 1/2 cup shredded cheese-cheddar

How to make Veggie Tortilla

Step 1

Arrange the tortilla in a greased baking pan.

Step 2

Spoon over the salsa sauce and spread evenly.

Step 3

Add the black beans and cheese.

Step 4

Place the pan into a preheated oven at 400F/200C.

Step 5

Cook for 10 minutes or until the cheese has melted.

Step 6

Remove and transfer to a serving bowl.

Step 7

Sprinkle the spring onions, lettuce and tomatoes on top.

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Who said kids don’t want to eat their vegetables? Bite-sized veggie pinwheels are a nutrition-packed kids snack or lunchbox hit!

How to Make Veggie and Melted Cheese Wraps

Healthy Veggie Pinwheels

Vegetable based pinwheels are not only simple to make but they’re easy to munch on. Filled with light and crunchy vegetables these little pinwheels pack a punch.

This healthy snack also contains one of my favorites- hemp hearts! This little seeds are packed full of nutrition and give a small boost of protein and healthy fat.

Getting spinach, cucumber and carrots into your toddler can sometimes be a hassle. My favorite part about these pinwheels is that they’re bite sized. Easy for little kids to grab and eat without all the mess of a full wrap. This makes it more likely for them to eat them and thus get in a few more veggie servings!

PS – for a completely opposite take on healthy pinwheel sandwiches, check out Jennifer’s Keto Meatwiches (bread-free pinwheel sandwiches).

How to Make Veggie and Melted Cheese Wraps

Easy Veggie Roll-Ups Ingredients

  • 1/2 large cucumber, peeled
  • 1 1/4 cups spinach
  • 1 large carrot, peeled
  • 1/2 container regular cream cheese
  • 2 tablespoons hemp hearts
  • 4 large wraps

Tip: you can swap out the hemp hearts for flax seed or chia seed, though hemp hearts provide the most protein of the three options.

Kitchen Tools You May Find Helpful:

How to Make Veggie and Melted Cheese Wraps

How to Make Easy Healthy Veggie Pinwheel Wraps

Using a silicone spatula or a knife, spread the cream cheese over the wraps (about two tablespoons per wrap).

Shred the carrots, chop the spinach and peel the cucumber into ribbons with a carrot peeler.

Divide up the cucumber into the wraps and then top with the carrot and spinach.

How to Make Veggie and Melted Cheese Wraps

Pour half a tablespoon of hemp hearts into each wrap.

How to Make Veggie and Melted Cheese Wraps

Tightly roll the wrap and use a sharp knife to cut into wheels.

If you like, secure each wheel with a toothpick.

Each wrap makes roughly six pinwheels for a total of 24.

Make the most of summer’s fresh vegetables tonight with 20-minute, 5-star veggie wraps.

Ingredients

  • 4 (1/2-inch-thick) slices red onion
  • 1 red bell pepper, seeded and quartered
  • 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon kosher salt
  • 1 (8-ounce) container plain hummus
  • 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
  • 1/2 cup crumbled feta cheese
  • Avocado-Butter Lettuce Salad

Nutritional Information

  • Calories 356
  • Fat 22.7g
  • Satfat 3.1g
  • Monofat 13.6g
  • Polyfat 4.4g
  • Protein 16.8g
  • Carbohydrate 35.4g
  • Fiber 15.3g
  • Cholesterol 13mg
  • Iron 3.6mg
  • Sodium 788mg
  • Calcium 156mg

How to Make It

Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Cheese melted over chips to make nachos, added to a casserole or included in a dip is a high-calorie, high-fat indulgence. Melted cheese is a source of bone-building calcium and phosphorus but also provides high amounts of cholesterol and sodium. Before making melted cheese a regular part of your diet, understand the impact it may have on your nutrition intake.

Density

Melted cheese contains more fat and calories than shredded or diced cheese because there is no air taking up space in each serving. For example, a cup of diced cheddar cheese weighs 132 g, a cup of shredded cheddar cheese weighs 113 g and a cup of melted cheddar weighs 244 g. By melting cheese, you get more cheese per serving – and more of the calories and nutrients.

Calories and Macronutrients

One cup of melted cheddar cheese contains 983 calories. Cheese is low in carbohydrates, with a cup of melted cheddar offering just 3 g. You also get 61 g of protein by consuming a cup of melted cheddar. Of the 81 g of fat, 51 g are saturated. The American Heart Association recommends limiting saturated fat intake to less than 7 percent of total daily calories. For a 2,000 calorie diet, this is just 15 g per day.

Additional Nutrition Information

Although melting the cheese concentrates the calories and fat, it also concentrates the nutrition. One cup of melted cheddar provides 176 percent of the recommended dietary allowance for calcium, based on a 2,000-calorie diet. It also provides 125 percent for phosphorus, 49 percent for vitamin A, 54 percent for riboflavin, 48 percent for selenium, 51 percent for zinc and 34 percent for vitamin B-12. Melted cheese contains smaller amounts of additional vitamins and minerals, including 17 percent for magnesium, 10 percent for pantothenic acid, 11 percent for folate, 9 percent for vitamin B-6, 9 percent for vitamin K, 7 percent for vitamin D and 9 percent for iron.

Cholesterol and Sodium Concerns

One cup of melted cheese provides 256 mg of cholesterol – nearly a full day’s worth. The American Heart Association recommends sticking to 300 mg of cholesterol or less each day to protect heart health. If you have been diagnosed with high cholesterol, you are advised to stay below 200 mg daily. The cup of melted cheddar also provides 1,515 mg of sodium. The Institute of Medicine encourages limiting sodium consumption to 1,500 mg per day.

Considerations

Other types of cheese may have slightly different nutrition information when melted because they have different nutrition information when shredded. Part-skim mozzarella is slightly lower in fat and calories than cheddar, for example. If your recipe calls for melted cheese, measure it before melting and stick to moderate 1- to 1 1/2-oz. portion sizes to keep calories and saturated fat in check.

September 9, 2015 by Ciara Attwell , Updated March 25, 2020

Serve up this delicious healthy and fun Cheese, Veggie & Green Olive Hummus wrap for kids and watch them have a giggle with their lunch!

How to Make Veggie and Melted Cheese Wraps

Making food that’s not only fun and appealing to kids but nutritionally balanced too can be very hard work!

So I’m going to bring you a series of healthy snack and meal ideas to serve to kids that use olives!

Olives are very much a marmite ingredient for kids…. they either love them or hate them!

I really wished my fussy eater loved olives as they make such a brilliant and healthy snack or ingredient for so many dishes.

They’re filled with vitamins and anti-oxidants that help to protect cells against diseases and work to keep your child healthy and happy.

For very young children, I’d recommend rinsing some of the salty brine off olives first, chopping them up and offering them as a snack.

How to Make Veggie and Melted Cheese Wraps

For those olive haters out there like my fussy eater I’ve come up with a really fun lunch recipe to gently introduce them to the flavour of olives.

I used some lemon and garlic halkidiki olives to make a Green Olive Hummus which I then spread inside a wrap with cheese and lettuce.

I then used some pitted black olives and other veggies to make a fun face and spiralized hair!

How to Make Veggie and Melted Cheese Wraps

If you give this recipe a try please do let me know what you think. Or tag me in a picture on Facebook , Twitter or Instagram . I’d love to see your creations!

How to Make Veggie and Melted Cheese Wraps

Cheese, Veggie & Olive Hummus Wrap for Kids

  • Author: Ciara @ My Fussy Eater
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 1 x
  • Category: Lunch
  • Cuisine: European

Description

Serve up this delicious, healthy and fun Cheese, Veggie & Green Olive Hummus Wrap for kids and watch them have a giggle with their lunch!

Ingredients

  • Green Olive Hummus:
  • 1 can (240g drained weight) chickpeas
  • 100 g Lemon & Garlic Halkidiki Olives
  • 3 tbsp olive oil
  • 1 clove garlic
  • 1 tsp lemon juice
  • salt and pepper to taste
  • Cheese & Veggie Wraps:
  • Round tortilla or sandwich wraps
  • Thinly sliced cheese
  • Lettuce
  • Spiralized carrot
  • Sliced radishes
  • Sliced Black Olives
  • Cherry tomato
  • Thinly sliced cucumber

Instructions

  1. Firstly make the green olive hummus by placing all the ingredients in a food processor or blender and blitzing until well combined. If the mixture is a little too thick add some water to loosen it.
  2. Spread some hummus on the inside of the wrap and place a large slice of cheese and some lettuce on top. Fold both sides of the wrap until they meet at the front and place on a plate. Secure with a wooden toothpick.
  3. Use the remaining veggies to decorate the wrap. Add the spiralized carrot for the hair and use the sliced radishes and black olives to make eyes. Half a cherry tomato to make the nose and use a very thin slice of cucumber to make the mouth.
  4. Remove the toothpick and the wrap should stay in place.
  5. Serve immediately with some crudites and the remaining Green Olive Hummus.

How to Make Veggie and Melted Cheese Wraps

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How to Make Veggie and Melted Cheese Wraps

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Grilled Vegetable Towers with Mozzarella are layered with grilled, marinated eggplant, zucchini, yellow squash, red onion and bell peppers topped with fresh mozzarella.

How to Make Veggie and Melted Cheese Wraps
Grilled Vegetables

This grilled vegetable recipe is DELICIOUS and such a great way to enjoy the summer’s bounty. A few of my other favorite grilled veggie recipes are Grilled Portobello Mushroom Burgers, Honey Balsamic Grilled Chicken and Vegetables, and Grilled Rainbow Peppers with Cream Cheese.

How If you prefer to grill them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.

Best Vegetables to Grill:

You can grill any vegetable on the grill. Here is a list of some of my favorites:

  • sliced eggplant
  • red onion
  • bell peppers
  • zucchini
  • yellow squash
  • corn
  • brussels sprouts
  • avocado
  • tomatoes
  • romaine lettuce
  • broccolini
  • portobello mushrooms
  • asparagus

If your vegetables are too small, you can put them on a stick to prevent them from falling through the grates like I did with these Grilled Brussels Sprouts. An outdoor grill pan is also a must, perfect for asparagus, cut peppers, onions, or anything that may fall through the grates.

How To Make Grilled Vegetable Towers

This week we are excited to bring you all sorts of no-cook meal ideas! Sandwiches, smoothies, wraps, salads, and a variety of snacks can all be great mealtime options without using your oven or stove! Whether it’s the middle of summer and it’s too hot to cook, or you are too busy to spend time in the kitchen, these no-cook ideas can save you! Head over to our social pages to follow the ideas we find around the web using the hashtag #nocookmeals. (Facebook, Instagram, or pinterest)

When I first began making a conscious effort to get my kids to eat more veggies, these wraps were the easiest way to do it. Well, these wraps or a gallon of ranch dressing to accompany every mini carrot. 🙂 They liked these wraps from the beginning because we use veggies that aren’t too bitter and are usually acceptable to even picky eaters. Ever since those early days, I’ve referred to these wraps as our “gateway veggies”- kind of our entry into the world of delicious vegetables. Once kids realize veggies aren’t so bad, and they have good experiences with them, they will likely be more acceptable to new ones to come.

So, if you think your kids won’t eat anything green- start with these! You will likely be surprised.

For this Veggie Lunch Wrap Recipe, we started with a soft tortilla. If your tortillas break easily when they are rolled, a wrap won’t be easy to make.

Then, we spread a layer of cream cheese on the tortilla. I like cream cheese for wraps, because it sticks the entire thing together, without the use of toothpicks or ties. Spread the cream cheese to the very edge of your tortilla, and it will work like glue.

Then, we layered three different veggies on the wrap. First, shredded carrots. Then, cucumbers sliced super thin! I used a cheese grater to get them super thin. If they aren’t thin enough, rolling the wrap is difficult. Then, we added some shredded lettuce to the very top. (not pictured- sorry!)

How to Make Veggie and Melted Cheese Wraps

Then, we rolled! At this point, I usually wrap them in some plastic wrap and put them in the fridge until we are ready to eat. Even just 30 minutes or more chilled will help keep the wrap nice and sealed and will keep it’s shape.

If you feel like you have to get your kids to eat kale or Brussels sprouts from the beginning, don’t be so hard on yourself. These milder veggies still pack the nutrients! What we love about these:

CARROTS

Rich in beta-carotene and other antioxidants, carrots can help minimize cell damage. Not only have they been shown to protect against cancers, but your mother was right- They ARE good for your vision! (source)

CUCUMBERS

Extracts from cucumbers are now being shown to be anti-inflammatory! (Source)

GREEN LEAFY LETTUCE

We grew our green leafy lettuce in our garden this year! It was easy to grow, and it taste delicious! Leafy lettuce has an abundance of vitamin K and A! Because lettuce is so low in calories, the nutrients are concentrated immensely. It’s a great source of natural folate, potassium and even fiber.

How to Make Veggie and Melted Cheese Wraps

Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it’s very mixed together.

Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.

Note: Add more or less of any veggie/herb you’d like!

How to Make Veggie and Melted Cheese Wraps

This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicious versatility! Of course, you can spread it on crackers, crostini, or (as I did the other day!) toasted mini-bagels…but it’s also exceedingly delicious as a sandwich spread, whether it’s a ham sandwich or a veggie sandwich with cucumbers, lettuce, and sprouts.

Here’s how to make it!

How to Make Veggie and Melted Cheese Wraps

First, slice up some green onion. Serious flavor!

How to Make Veggie and Melted Cheese Wraps

Then peel some carrots…

How to Make Veggie and Melted Cheese Wraps

Cut them into small sticks…

How to Make Veggie and Melted Cheese Wraps

And dice them really fine.

How to Make Veggie and Melted Cheese Wraps

Next, dice up some red onion, otherwise known as I-have-no-idea-why-they-call-them-red-onions-when-they-are-clearly-purple onion…

How to Make Veggie and Melted Cheese Wraps

Dice up some red bell pepper…

How to Make Veggie and Melted Cheese Wraps

Then grab some celery…

How to Make Veggie and Melted Cheese Wraps

And dice it up, too.

The idea here is to dice everything really finely so you won’t have to pulse the heck out of the cream cheese mixture to break it up. Starting with everything really small will let you control how much you mix everything together.

How to Make Veggie and Melted Cheese Wraps

Now for the fun part! Throw some cream cheese into the food processor (or you could use a mixer if you’re not concerned about the veggies getting broken up too much.)

How to Make Veggie and Melted Cheese Wraps

Throw in all the veggies…

How to Make Veggie and Melted Cheese Wraps

Then grate or press the garlic and add it in. I like to grate or press it so there aren’t any chunks of garlic here and there. You just get the delicious flavor.

How to Make Veggie and Melted Cheese Wraps

Finally, add salt and pepper…

How to Make Veggie and Melted Cheese Wraps

And pulse it around until it’s the texture you want. You can just pulse it three or four times and be left with more of a white cream cheese mixture with flecks of color…or you can do what I did and pulse it several times for a more peachy-colored mixture.

Either way, the most important thing is to transfer the mixture to a container and refrigerate it for at least a couple of hours—longer is better! That way, the flavors will have a chance to combine.

How to Make Veggie and Melted Cheese Wraps

Then serve it with crackers, crostini, or toasted mini bagels!

How to Make Veggie and Melted Cheese Wraps

These diabetic veggie wraps are easy to make. Make 5 or make a single 1 for your lunch. You can add your favorite salsa or make some fresh salsa of your own. I wrapped mine in the Carb Smart Tortilla. You can find those at your local grocer. This did change the nutritional contents of this recipe thus giving me less carbs!

Sassy Southwestern Veggie Wraps Recipe

1/2 cup diced zucchini
1/2 cup diced red or yellow bell pepper
1/2 cup frozen corn, thawed
1 jalapeГ±o pepper, seeded, chopped
3/4 cup shredded reduced-fat Mexican cheese blend
3 tbsp prepared salsa or picante sauce
2 nonfat flour tortillas – (8″ dia)

1.Combine zucchini, bell pepper, corn and jalapeГ±o pepper in small bowl. Stir in cheese and salsa; mix well.

2. Soften tortillas according to package directions. Spoon vegetable mixture down center of tortillas; roll up burrito style. Serve wraps cold or warm.

3. To warm each wrap, cover loosely with plastic wrap and microwave at High 40 to 45 seconds or until cheese is melted.

This recipe yields 2 servings.

Exchanges Per Serving: 1 1/2 Starch, 1 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 221; Calories from fat 27%; Total Fat 7g; Saturated Fat 5g; Protein 16g; Carbohydrates 26g; Cholesterol 19mg; Sodium 664mg; Dietary Fiber 8g.

Caution: JalapeГ±o peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.

This post may contain affiliate links. Please read my disclosure policy.

How to Make Veggie and Melted Cheese Wraps

I have three words for you today. Read very, very carefully. You won’t want to miss them.

Smoked. Swiss. Cheese.

Oh my goodness. Up until this week, I had no idea of the deliciousness they represent. I’ve long been a fan of smokey cheeses, but somehow had never had the fortune to run across smoked swiss. But thanks to my lovely friend at the deli, who always has new cheese samples for me to try each time I visit (yay!), I finally had my first taste of it this week. Suffice it to say, only about half of the slices I bought made it all the way home. 🙂 Delicious.

I did manage a to show a little restraint, though, and save the rest for this yummy roasted veggie wrap which is the feature for day four of Cheap Eats Week. While it may be inexpensive, this little wrap is absolutely packed with great flavor! The combination of the smokey cheese, paired with the balsamic-garlic roasted veggies (especially the portabello!) was absolutely amazing. And, the entire prep time was less than 5 minutes. Pretty sure I counted the minutes at work until lunchtime rolled around for this one. 🙂

How to Make Veggie and Melted Cheese Wraps

How to Make Veggie and Melted Cheese Wraps

Roasted Veggie Wrap

  • Prep Time: 7 minutes
  • Cook Time: 20 minutes
  • Total Time: 27 minutes
  • Yield: 4 wraps 1 x

Description

You will love this Roasted Veggie Wrap Recipe! Delicious!

Ingredients

  • whole-wheat tortillas
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 large portabello mushroom, or baby portabellas (about 8 oz .)
  • 1 yellow onion
  • 2 cloves garlic, minced (about 1 tsp .)
  • 1 Tbsp . balsamic vinegar
  • 1 Tbsp . olive oil
  • favorite cheese (3 cheers for smoked swiss!)
  • salt ‘n pepper

Instructions

  1. Preheat oven to 400 F degrees. In a large bowl, toss mushrooms, peppers, onions and garlic with olive oil and balsalmic vinegar. Spread on baking sheet, and sprinkle with salt and pepper. Then place in oven and bake for approximately 20 minutes or until vegetables are softening and starting to brown.
  2. On a separate surface, place cheese in center of tortilla. Spoon roasted vegetables in center of wrap and on the cheese. Tuck both sides in and roll wrap like a big cigar. Serve whole, or cut in the center on a diagonal.

Notes

Recipe adapted from Aggie’s Kitchen

Did you make this recipe?

Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven

How to Make Veggie and Melted Cheese Wraps

If you’re like me, there’s probably no love lost between you and plastic. Most food-related plastics – including cling wrap and so-called “BPA-free” containers – can “release chemicals that act like the sex hormone estrogen,” according to a study published in Environmental Health Perspectives. (1) (2) Fortunately, there are so many amazing alternatives available now. In this post I’ll share my simple method for how to make beeswax wraps, aka reusable food wrap.

What is reusable food wrap?

As I wrote in this review, beeswax food wraps are an eco-friendly, reusable alternative to plastic wrap that hugs bowls with just the right amount of cling. They’re saturated in a blend of beeswax, jojoba oil, and pine resin. The beeswax makes the wraps airtight and helps lock in moisture, while the jojoba oil adds flexibility and the pine resin adds cling.

Basically, the warmth of your hands makes them pliable so that you can use them:

  • For wrapping snacks, fruit, veggies, cheese, bread and more
  • In place of cling wrap over a bowl or other container
  • As reusable snack bags/sandwich bags (You’ll find a tutorial for making them at the bottom of this article, or you can buy beeswax sandwich wraps here)

(Psst! If you’re grain-free and thinking sandwiches are a thing of the past, check out this real deal sandwich bread recipe.)

Why Beeswax Wrap is the BEES KNEES

  • It’s made with non-toxic, compostable materials, making it good for us AND the planet
  • Beeswax wraps can last a really long time, especially if you refresh them using the mixture below when they lose some of their cling.

So, why make a DIY version?

Bees Wrap is a great investment because it’s long lasting, but it is an investment. This DIY version is much more affordable, especially if you buy in bulk and have a make-and-take party with friends. You can also choose beautiful prints – the reusable wrap pictured is a lightweight organic cotton fabric from Monaluna that I got a great deal on. They have a lot of beautiful fabrics to choose from.

Oh, and if you can sew a button – which is just about the extent of my sewing skills – you can make reusable food wrap into these adorable snack bags. As I mentioned above, you’ll find a tutorial for them at the bottom of this page.

How to Make Veggie and Melted Cheese Wraps

Is reusable food wrap difficult to care for?

Nope. Just wash them with cool water and mild dish soap, then allow to air dry.

Now, a few notes:

  • They can be washed with cold water and a mild soap ( I use castile soap)
  • Since they cannot be washed with hot water they are not recommended for meat
  • Items like cheese, vegetables, fruits, nuts, sandwiches, etc. can be wrapped up. Items that contain a lot of moisture (like jello) should not be placed in snack bags
  • Depending on how frequently they’re used, they can last for up to a year. After that all you need to so is re-wax them in order to keep using them.

Tip: If you’d rather not buy each ingredient individually, there is now a kit available that pre-blends the beeswax, pine rosin and jojoba oil for you in just the right amounts. It also includes coconut oil, which is not in my recipe, but I’ve heard it works really well.

This Veggie Supreme Pasta Bake is easy to make and loaded with cheese and veggies. An easy dinner recipe for busy nights gets two thumbs up every time.

How to Make Veggie and Melted Cheese Wraps

I don’t know about your school year, but ours is always extremely busy the first month and a half. Our two boys are playing soccer, and our daughter is playing volleyball and learning tap dance.

Talk about a crazy schedule trying to juggle all those practices and games with our work and life schedule. I’m still trying to figure out where homework is going to fit in.

Even with the craziness of the sports schedule, we still try to sit down for dinner as a family as much as possible. That family time is very important to us.

Obviously, there are going to be some nights where we just grab something quick like these Buffalo Chicken Wraps or Raspberry Chipotle Turkey Thins as we drop off the school bags and head back out the door for a game.

How to Make Veggie and Melted Cheese Wraps

The nights that we do have more time to make dinner, I like to make a cheesy pasta dinner. Pasta and cheese gets thumbs up from everyone here just about every single time we put it on the menu. Our kids always go crazy for this Cheesy Chicken Pasta when we make it for dinner.

Doing all the prep work the night before definitely gets a thumbs up from me on nights when the hungry monsters want to devour everything in sight as soon as they walk in the door.

I like that I can add so many different dairy products into this cheesy dish. Milk, yogurt, and 2 kinds of cheese packs a big protein punch. That protein power will keep everyone full and energized as we move on to the next thing on our schedule.

How to Make Veggie and Melted Cheese Wraps

Prepping your vegetables and pasta the night before will help you have dinner ready faster.

I like to cut all the veggies and place them in containers or ziplock bags while my kids are getting ready for bed. You can also cook your pasta and stir some olive oil into it after it drains to keep it from sticking together.

Another great thing about this dish is that you can customize your veggies to suit your taste. I happen to like hiding mushrooms in mine, so our kids never know until after the fact. Although, they are getting wise to my tactics.

How to Make Veggie and Melted Cheese Wraps

How to make Veggie Supreme Pasta Bake:

  1. Sauté the butter and onion, then add more of the veggies and some flour. Make sure you cook that for another 1-2 minutes to get that flour cooked down.
  2. Whisk in the milk and cook until it thickens slightly. I use skim milk, so it never really gets too thick.
  3. Let it cook about 2 minutes and then add the cheese and yogurt. Stir until you get a thick and creamy sauce.
  4. Stir in the cooked noodles and tomatoes.
  5. Spoon into a casserole dish and top with remaining cheese. Bake until heated through and cheese is melted.

Now if you are in a hurry just add the extra cheese on top and cover the skillet for a few minutes to melt the cheese on top. BUT…I recommend baking it in the oven to melt the cheese.

How to Make Veggie and Melted Cheese Wraps

More easy pasta recipes you may like:

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How to Make Veggie and Melted Cheese Wraps

This Veggie Supreme Pasta Bake is easy to make and loaded with cheese and veggies. An easy dinner recipe for busy nights gets two thumbs up every time.

Ingredients

  • 16 ounce box pasta
  • 1 Tablespoon olive oil
  • 3 Tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped fresh mushrooms
  • 2.25 ounce can sliced black olives, drained
  • 1 cup chopped spinach
  • 3 Tablespoons all purpose flour
  • 2 cups milk
  • 1/4 cup grated parmesan cheese
  • 1 cup plain Greek yogurt
  • 3 cups shredded Italian blend cheese, divided
  • 4 ounce can diced green chilies
  • 2 – 14.5 ounce cans diced tomatoes, drained
  • salt and pepper, to taste
  • 1-2 teaspoons dried oregano

Instructions

  1. Preheat oven to 350 degrees. Spray a 9×13 dish with nonstick spray.
  2. Cook the pasta to al dente following the package directions. Drain. Spoon back into hot pan and stir in olive oil. Cover and set aside.
  3. Melt the butter in a large skillet. Add the onions and sauté for 2 minutes.
  4. Add the garlic, green pepper, mushrooms, olives, spinach, and flour. Stir and cook for 1-2 minutes.
  5. Whisk in the milk and cook until it thickens slightly.
  6. Stir in the parmesan cheese, yogurt, and 2 cups cheese. Stir until melted.
  7. Stir in the tomatoes, green chilies, and cooked pasta. Season to taste with the salt and pepper.
  8. Spoon into a greased dish. Top with the remaining cheese and sprinkle with oregano.
  9. Bake for 20 minutes. Broil 2 minutes to brown the cheese. Serve immediately.

Notes

*Use your favorite veggies in place of ones you may not like.

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How to Make Veggie and Melted Cheese Wraps

Nutrition Information:

Yield:

Serving Size:

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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Steak & Cheese Wrap …………………………………………………………………………$6.59 Sliced steak smothered in sauteed onions and melted cheese
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The Adventures of Annie, Matt & Piper

How to Make Veggie and Melted Cheese Wraps

Matt and I live about five minutes from work which means that we are able to drive home in the middle of the day to visit Bailey and eat lunch together. Usually we eat leftovers, lean cuisine pizzas, or lean pockets (my fav is the grilled chicken jalapeno cheddar!) but this week we decided to plan ahead and actually prep food on Monday that we could enjoy all week. The minimal amount of prep work at the beginning of the week was well worth it and we happily assembled and ate our fresh veggie wraps with feta, hummus, and basil on Tuesday, Wednesday, and Thursday.

How to Make Veggie and Melted Cheese Wraps

These wraps were inspired by Cosi‘s Hummus and Veggie Sandwich and Panera‘s Mediterranean Veggie Sandwich. We made a few changes including using soft, pliable flatbread from The Fresh Market and adding our favorite types of hummus. (I prefer Trader Joe’s Cilantro Jalapeno Hummus and Matt likes TJ’s Mediterranean Hummus.) The resulting sandwiches are flavorful, colorful, and just messy enough to give you an excuse to lick the excess hummus and melted feta off of your fingers when you’re done eating. 🙂

How to Make Veggie and Melted Cheese Wraps

Veggie Wraps with Feta, Hummus and Basil (makes 6 sandwiches)

You will need…
6 pieces Flatbread or flexible, fresh pita bread
Approx. 1 cup reduced fat Feta Cheese, crumbled
Approx. 1 cup of your favorite hummus
1 Red Onion, thinly sliced into rounds and cut in half
1 Cucumber, thinly sliced on a diagonal and then cut into strips
1 Red Pepper, thinly sliced into long pieces
Handful of Basil Leaves, thinly sliced

Directions:
Place one flatbread on a microwave-safe plate and sprinkle with feta cheese. Microwave on high for 30 seconds to warm up the bread and slightly melt the cheese. Top the cheese with 2-3 spoonfuls of hummus and gently spread the hummus over the cheese with the back of the spoon. Top with sliced onion, cucumber, pepper, basil and a spoonful of feta. To eat your veggie wrap, fold up the edges of the flatbread taco-style and enjoy!

How to Make Veggie and Melted Cheese Wraps

What do you eat for lunch during the work week? Please share! 🙂

How to Make Veggie and Melted Cheese Wraps

My favorite pizza topping is one I never actually order: the crispy cheese bubbles. When the mozzarella cheese goes a little past melting and starts to brown, I know I’m getting into something good. But it’s possible to take melted cheese a little too far. And for a community in Denmark, the effects of an overcooked cheese are lasting millennia.

On a recent excavation in Jutland, a team of archaeologists uncovered an ancient trash pit dating back to the Bronze Age. An excavated clay pot from the pile contained a few burnt deposits that raised some eyebrows on the dig team. Mads Christian Christensen of the Danish National Museum analyzed a charred sample from the pot with a team of chemists and found trace amounts of dairy lipids. That lead Christensen to the “cautious conclusion that the pot may have included bovine fat,” he wrote in a an email.

In other words, somebody had really, really burned the cheese 3,000 years ago. Here’s how to melt cheese and avoid making a mistake that’ll last thousands of years.

There’s a reason you’ll never see “Parmesan Fondue” on a menu. For one, it’d be way too salty. Second, while Parmesan melts into strands when it’s on top of pasta, it doesn’t melt into that kind of gooey mass that makes a swoon-worthy melted cheese sauce. Low-fat and low-moisture cheeses such as Parmesan or Romano burn the easiest. For even melting and a fondue party for the history books (in a good way), save the hard cheeses for grating over dishes and choose a cheese with more moisture and lower melting points. I’m talking about the classics you’d see on a gooey grilled cheese, like Cheddar, Swiss, or Gruyère.

Clay may have been the Bronze Age Danes’ only choice of pot at the time, but you have plenty of better options for melting cheese. And even though clay does get more non-stick with repeated use, there’s plenty of modern conveniences you can choose for easier use. Pick a nonstick pan or skillet (Our Test Kitchen recommends ceramic or porcelain-enameled, not teflon) that’ll keep stray, sticky strands of cheese from sticking to side and becoming prone to burning (or make clean up feel like it’s taking a millennium).

As those poor cheese-melting Bronze-agers huddled around their clay pot of cheese (likely over a fire), they didn’t have the modern luxury of dialing back the heat. According to Harold McGee’s On Food and Cooking, too-high temperatures (in cheddar or Swiss’s case, 150°F) cause cheese to melt too quickly, creating a situation where the cheese’s protein bonds break easily and the cheese’s moisture evaporates too rapidly. This results in melted cheese that gets stiff, charred, and caked onto the pot as it cools (much like the charred nugget Christensen analyzed). Here’s the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly.

How to Make Veggie and Melted Cheese Wraps

Irish Cheddar and Stout Fondue

Wine is more than just a flavoring agent—it’s also good for keeping cheese from getting stringy or seizing up as it melts. In On Food and Cooking, McGee points out that the water in wine keeps the cheese’s proteins moist and diluted (which prevents the cheese from clumping), while the tartaric acid in the wine helps with the separation of the cheese proteins. Beer provides a similar effect (heyyyy beer cheese!).

How to Make Veggie and Melted Cheese Wraps

HOW TO MAKE BEESWAX WRAPS

I’ve been having a bit of fun in the Mother Hubbard’s kitchen of late, trying out all sorts of new things, experimenting with making my own shampoo and conditioner as well as moisturisers and hand wash. You see I’m trying to do my bit for the environment as I think that everything little bit helps and we use so much plastic.

I take my own fruit and veggie bags to my local markets or fruit and vegetable grocer, collect all my soft plastics to send back to woolies and coles for all the extra plastic I have to endure. Having a composting bin for all of my food scraps helps with bring my garbage down, but is also great for the garden. Putting left overs and other foodstuffs into my glass containers is something I have been doing for a while and I use aluminium BBQ containers with lids for most of my freezer foods, I’m not perfect and I still seem to gather a lots of plastic waste, but I’m trying my best to reduce that as much as I can. The last bastion for me was cling wrap or glad wrap as we call it here in Australia.

How to Make Veggie and Melted Cheese Wraps

If I just want to put something in the fridge in a bowl or on a plate it needs to be wrapped or otherwise it will dry out, so here lies my problem. The Beeswax wraps are pretty expensive to buy, so I thought I would have a go at making them myself. I already had a 1kg block of beeswax, that I found at a garage sale for $5 (which I know is really cheap) and a friend of mine does to quilt, so we got together and had some fun.

A little beeswax goes a long way, but the larger your piece of material the more you use and also the more difficult it is to get the wax melted evenly, but with patience and care you will have your wax wraps in no time at all.

How to Make Veggie and Melted Cheese Wraps

Ingredients

150g beeswax (pellets or block)
approximately 6 x 30cm x 30cm cotton pieces (washed and ironed flat)
baking paper
old towel

Before you start, grate 150g of beeswax or add 150g to a THERMOMIX and blend 5-10seconds/speed 8, or until it resemble grated parmesan cheese. Immediately remove from the Thermomix to another container, clean thermomix with boiling hot water or make my creamy hand wash (recipe to come) so you don’t waste any beeswax.

Method

1. Place your towel on the ironing board to give it a bit of extra protection incase the wax melts out of the paper
2. Cut a piece of baking paper approximately 10 cm bigger than the size of your clean cotton material piece and place on the towel. (you will need the extra around the edge as the wax melts it spreads, don’t worry it is reusable)
3. Place your material piece on top of the the baking paper.
4. Sprinkle the grated beeswax over the material so it is evenly distributed (don’t stress too much as you can always go back over it if you miss some)
How to Make Veggie and Melted Cheese Wraps
5. Gently place 2 (you really need two or the wax will some through the top layer) and slowly iron over the paper with a hot iron. (see YouTube clip link above)
6. Allow the wax to almost dry (only take about 1 minute) then gentle peel back the top two layers of baking paper to see if there are any holes where wax has not covered the material.
7. Place some extra wax in the holes or use the wax that has gone over the edge of the material on to the paper to fill the holes. Repeat step 5 – 7 until you are happy with the result, then place on a cooling rack to cool and repeat the whole process with your next piece of material.
8. Once the first wrap is finished peel back the paper and reuse for another wrap, I made approximately 6 wraps 30cm x30cm with the 150g of bees wax using only two whole lots of baking paper.
9. The next day, use as you would cling wrap, with they get a bit of food on them wipe down with a damp cloth then leave to dry before folding and putting away for next use.

Below are two extra large wraps I made to cover my large salad bowls, its so much easy now to cover them rather than use 7 strips of plastic!

How to Make Veggie and Melted Cheese Wraps

I hope you have a go at making these lovely wraps that help the environment by saving on plastic.

How to Make Veggie and Melted Cheese Wraps

HOW TO MAKE BEESWAX WRAPS

I’ve been having a bit of fun in the Mother Hubbard’s kitchen of late, trying out all sorts of new things, experimenting with making my own shampoo and conditioner as well as moisturisers and hand wash. You see I’m trying to do my bit for the environment as I think that everything little bit helps and we use so much plastic.

I take my own fruit and veggie bags to my local markets or fruit and vegetable grocer, collect all my soft plastics to send back to woolies and coles for all the extra plastic I have to endure. Having a composting bin for all of my food scraps helps with bring my garbage down, but is also great for the garden. Putting left overs and other foodstuffs into my glass containers is something I have been doing for a while and I use aluminium BBQ containers with lids for most of my freezer foods, I’m not perfect and I still seem to gather a lots of plastic waste, but I’m trying my best to reduce that as much as I can. The last bastion for me was cling wrap or glad wrap as we call it here in Australia.

How to Make Veggie and Melted Cheese Wraps

If I just want to put something in the fridge in a bowl or on a plate it needs to be wrapped or otherwise it will dry out, so here lies my problem. The Beeswax wraps are pretty expensive to buy, so I thought I would have a go at making them myself. I already had a 1kg block of beeswax, that I found at a garage sale for $5 (which I know is really cheap) and a friend of mine does to quilt, so we got together and had some fun.

A little beeswax goes a long way, but the larger your piece of material the more you use and also the more difficult it is to get the wax melted evenly, but with patience and care you will have your wax wraps in no time at all.

How to Make Veggie and Melted Cheese Wraps

Ingredients

150g beeswax (pellets or block)
approximately 6 x 30cm x 30cm cotton pieces (washed and ironed flat)
baking paper
old towel

Before you start, grate 150g of beeswax or add 150g to a THERMOMIX and blend 5-10seconds/speed 8, or until it resemble grated parmesan cheese. Immediately remove from the Thermomix to another container, clean thermomix with boiling hot water or make my creamy hand wash (recipe to come) so you don’t waste any beeswax.

Method

1. Place your towel on the ironing board to give it a bit of extra protection incase the wax melts out of the paper
2. Cut a piece of baking paper approximately 10 cm bigger than the size of your clean cotton material piece and place on the towel. (you will need the extra around the edge as the wax melts it spreads, don’t worry it is reusable)
3. Place your material piece on top of the the baking paper.
4. Sprinkle the grated beeswax over the material so it is evenly distributed (don’t stress too much as you can always go back over it if you miss some)
How to Make Veggie and Melted Cheese Wraps
5. Gently place 2 (you really need two or the wax will some through the top layer) and slowly iron over the paper with a hot iron. (see YouTube clip link above)
6. Allow the wax to almost dry (only take about 1 minute) then gentle peel back the top two layers of baking paper to see if there are any holes where wax has not covered the material.
7. Place some extra wax in the holes or use the wax that has gone over the edge of the material on to the paper to fill the holes. Repeat step 5 – 7 until you are happy with the result, then place on a cooling rack to cool and repeat the whole process with your next piece of material.
8. Once the first wrap is finished peel back the paper and reuse for another wrap, I made approximately 6 wraps 30cm x30cm with the 150g of bees wax using only two whole lots of baking paper.
9. The next day, use as you would cling wrap, with they get a bit of food on them wipe down with a damp cloth then leave to dry before folding and putting away for next use.

Below are two extra large wraps I made to cover my large salad bowls, its so much easy now to cover them rather than use 7 strips of plastic!

How to Make Veggie and Melted Cheese Wraps

I hope you have a go at making these lovely wraps that help the environment by saving on plastic.

By Lauren Allen on August 27, 2019 , Updated March 27, 2020

Classic Homemade Mac and Cheese made with bite-size pasta, cheddar cheese, and a simple creamy sauce all baked to perfection in the oven. This recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.

This mac and cheese recipe has many similarities to another of my favorites; One Pan Baked Ziti. They are both creamy, and dreamy, comfort food that gets baked to cheesy, bubbly perfection in the oven.

How to Make Veggie and Melted Cheese Wraps

Mac and Cheese

I’m pretty sure that most adults love a great homemade macaroni and cheese recipe just as much as our kids do! My kids will enjoy a box of Kraft macaroni and day, but everyone gets especially excited when I make this homemade mac and cheese, and for good reason!

This recipe is incredibly easy, and your kids would probably love to help you make it! I let my littles help grate the cheese and measure the noodles.

For me, mac and cheese has to have a smooth and creamy cheese sauce, and I’ve had enough trial and error in this department to understand that there are a few simple things you can do to achieve that smooth sauce we all want in our macaroni!

How to AVOID grainy cheese sauce:

  • The type of cheddar makes a difference. High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste.
  • Use fresh grated cheese. Pre-shredded store-bought cheese will not melt the same as freshly grated cheese, and grating the cheese helps it melt smoothly and evenly in the sauce.
  • Bring the cheese to room temperature. I like to grate the cheese very first, before moving forward with the recipe. That allows it to sit at room temperature while I prepare the white sauce.
  • Use low heat. In order for the cheese to melt properly and smoothly we want it to have gradual changes in temperature (like how we shredded it and allowed it to come to room temperature at the beginning of the recipe). When it’s time to add the cheese to the white sauce, remove the sauce from heat and let it cool for a few minutes. It only needs to be warm enough to melt the cheese.
  • Don’t over-stirthe sauce once the cheese has melted. Add the noodles and quickly assemble in pan and put into the oven.

AVOID pre-shredded Cheese!

I know they are sooo convenient, but not only do pre-shedded cheeses just not taste as great, they are also mixed with various types of powder which prevent them from melting as well as freshly shredded cheese. So while it’s not life or death, I highly recommend getting out your block grater and shredding fresh cheese for your homemade mac and cheese! You won’t regret it!

8 Simple Ingredients is ALL you Need:

  • Elbow macaroni: It’s my favorite for this recipe, but any other bite-sized pasta will work.
  • Butter: salted or unsalted will work–just adjust the amount of salt you add, depending on the butter.
  • Flour
  • Salt
  • Ground black pepper
  • Milk
  • Half and half
  • Shredded Cheddar cheese: the higher quality aged-cheddar, the better!

Perfect Mac and Cheese in 5 Steps:

  1. Preheat the oven. Preheat to 325 degrees and lightly grease a square baking dish.
  2. Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside.
  3. Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
  4. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce.
  5. Pourinto baking dish. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Pour remaining pasta over it and sprinkle with remaining cheese.

How to Make Veggie and Melted Cheese Wraps

To bake or not to bake:

You don’t have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just don’t get without.

How to Make Veggie and Melted Cheese Wraps

What Type of Cheese?

This classic mac and cheese recipe is made with cheddar cheese. I particularly love medium or sharp cheddar cheese but any type will do. If you want a more luxurious mac and cheese or you’re really trying to impress a crowd, you could use a combination of different cheeses. Just be sure to select a type of cheese that is good for melting, like white cheddar, smoked gouda, gruyere, brie, goat cheese, mozzarella, or fontina.

Freezing and Storing:

This recipe freezes well. Just like with my other freezer friendly meals, I love to prepare two and freeze one for another day. You’ll want to freeze this dish prior to baking it in the oven! Make sure to let the mac and cheese cool completely then pour it into a freezer friendly dish, cover it well and freeze if for up to 3 months.

How to Make Veggie and Melted Cheese Wraps

To reheat:

  • From frozen: Bake from frozen at 350 degrees F for 70-80 minutes or until warm throughout.
  • From thawed: Cover the mac and cheese with a sheet of aluminum foil and bake it at 325ºF for 20 minutes.

Additional Add-in & Toppings:

If you want to take this classic Mac and cheese to the next level check out my Gourmet Mac and Cheese, or consider adding some of the following:

  • Extra cheese topping – Sprinkle freshly grated parmesan cheese on top before baking.
  • Breadcrumbs– combine about 1 cup of breadcrumbs and 3 tablespoons of melted butter in a bowl. Sprinkle over top of the macaroni and cheese just before baking.
  • Bacon Bits – Cook about 4-5 slices of bacon. cut the cooked bacon into small bits and stir into the mac and cheese before pouring it into your baking dish.

How to Make Veggie and Melted Cheese Wraps

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August 6, 2018 by Amy Knight

It’s back to school time! We’re here to help you make fun and easy school lunches for your kids. Check out these delicious and simple back to school lunch ideas that don’t include sandwiches.

How to Make Veggie and Melted Cheese Wraps

It’s just about time for back to school! Where the heck did the summer go? Seriously though, it went by in a flash!

School lunches can become really boring and not so fun, so we thought we would give you a few ideas to keep it fun, healthy, and not so redundant.

Here’s the thing… mornings are hard and the last thing you want to do is create really difficult lunches. Who has time for that? So all these school lunch ideas we are sharing are going to be easy. Remember that you don’t need to make extravagant lunches for your kids. It is all going into their belly anyway. Give yourself some grace.

Every year, I see a meme go around about school lunches. First week of school the kids get amazing lunches with adorable notes… last week of school they get a apple, bag of chips and some chewing gum. A little extreme, but it can feel that way right? So these are simple enough to make that you won’t get tired.

When planning lunches I always try to include a starch, protein, fruit, vegetable and fat. Proteins and fat help keep your child fuller longer and fat helps with brain development, so I always try to add healthy fats.

A few ways to make school lunches simpler:

  1. Don’t make everything from scratch.
    • Use store-bought guacamole or hummus : dips/spreads can make lunches more fun, flavorful, and less boring.
  2. Use leftovers! Make extra pancakes, waffles, pasta, chicken, etc to add to school lunches.
  3. Prep and keep things on hand in the freezer like pancakes, quesadillas, pre-cooked pizza etc.
    • I also like to keep yogurt in the freezer to easily pop into lunches and they will be thawed in time for lunch.
  4. Keep lunch supplies in one handy spot. Place all lunch boxes, containers (lunch bots are my favorite plastic free container), and even shelf stable food in baskets in the pantry making it more convenient to make lunches.
  5. Pack lunches the night before so you’re not rushing around throwing lunches together in a rush.

5 Fun and Easy School Lunches

How to Make Veggie and Melted Cheese Wraps

1. Turkey Monsters with toast, olives for eyes, pepper smileys and broccoli for hair paired with a peach. I placed everything on the side so the child can create their own turkey monsters. Add a note to tell them to create a funny face.

How to Make Veggie and Melted Cheese Wraps

2. Create You Own Pancake (or waffle) Tacos with pre-made pancakes or waffles (homemade or store-bought), nut butter, yogurt, and toppings like sliced strawberries, berries, etc. with carrot sticks, celery or sliced peppers.

How to Make Veggie and Melted Cheese Wraps

3. Top Your Own Pizzas – a classic take on the Lunchable, but here I utilize homemade leftover pizza that has already been baked and placed extra toppings (olives, peppers, broccoli) on the side so kids can add more toppings themselves. Paired with yogurt and a banana.

How to Make Veggie and Melted Cheese Wraps

4. Turkey pinwheel with hummus (or guacamole) and cheese paired with celery, carrots, chips, and a applesauce pouch.

How to Make Veggie and Melted Cheese Wraps

5. Black Bean And Cheese Quesadilla – You can actually prep these ahead of time and stick them in the freezer. Include extra toppings, guacamole, salsa, a veggie (like peppers) and of course a fruit.

Another take on these would be to do a apple or pear cheese quesadilla. Apples and pears with melted cheese is so good.

15 More Ideas For Easy School Lunches

  1. Pasta salad with cheese and veggies with an apple
  2. Pesto chicken pasta with watermelon.
  3. Veggie pitas – place your kids favorite veggies in a pita with some ranch and leftover chicken or lunch meat (optional) with cantaloupe.
  4. Grilled cheese- with carrot sticks, and grapes.
  5. Yogurt parfaits – yogurt with granola and toppings. Use low sugar toppings and add nut butter for protein.
  6. Soups – With a thermos you can keep soups hot until lunch. Include some bread or crackers with and apple for a whole meal.
  7. Peanut butter (or nut butter) and banana wraps with pepper slices.
  8. Veggies and dip with crackers and fruit.
  9. Beans and Rice with veggies and an applesauce pouch.
  10. Muffins with nut butter, yogurt, strawberries, and a veggie.
  11. Spring rolls with rice noodles, veggies, and meat with a pear on the side.
  12. Kabobs with veggies, leftover meat, and cheese with a plum on the side.
  13. Cheese and lunch meat with carrots, peppers, celery and berries.
  14. Hard boiled eggs, salad, and a peach.
  15. Chicken, bean, cheese, and rice burritos, with a fruit.

I like the idea of just throwing a few ingredients together and letting kids get creative with their own lunches. These types of easy school lunches can be more fun for them to eat while they are at school.

Allowing them to help make something also helps that want to actually eat the food you packed.

What are your favorite school lunch ideas?

How to Make Veggie and Melted Cheese Wraps

I need no excuse to make veggie quesadillas. No excuse at all. But when I have one, it’s even better.

And the justification for these quesadillas is great – I need a way to show off this unbelievable red pesto !

It was a surprise hit last week, and we’ve been making it again and again – for pasta, on toast, as a dip – you name it, we’ve probably tried it.

And these quesadillas are a perfect way to show it off. They’re quick, they’re nutritious and they’re very, very tasty.

If you want to be super healthy you can take something like these gluten-free raw wraps , or you can make your own quickly and cheaply here .

They also gave us a chance to refine our quesadilla cooking skills, as we’d heard several great tips we wanted to try out.

Here are the results of our made-with-love cooking experiments.

How to cook the perfect veggie quesadillas

How to Make Veggie and Melted Cheese Wraps1. Prepare everything before you start so you can rock and roll without stop. Don’t forget to preheat the pan too!

How to Make Veggie and Melted Cheese Wraps2. Spread the base (in this case red pesto) over just half of the tortilla.

How to Make Veggie and Melted Cheese Wraps3. Layer the cheese in thin slices over the same half.

How to Make Veggie and Melted Cheese Wraps4. Next, layer the veggies on top of the cheese. Add another layer of cheese on top. This’ll hold everything in place as you cook and flip.

How to Make Veggie and Melted Cheese Wraps5. Fold the other half up and then on top of the pesto half. Your quesadilla is ready to cook! Don’t use oil. You don’t really need it and they’ll get nice and crispy this way.

Cook on a medium or low heat only. Quesadillas burn easily and you don’t want that. Use a large spatula to slide under the quesadilla when it’s time to flip.

And finally, place something weighted (like a heavy pot) on top as you cook. This squishes all the ingredients together so they don’t fall out as you flip. Done!

Follow these simple steps and you’ll be cooking up top class quesadillas in no time.

Oh, and if you still have any doubts about getting them just right, check out these 8 common mistakes when cooking quesadillas.

How to Make Veggie and Melted Cheese Wraps

Burger-joint sandwiches and the ketogenic diet typically don’t go hand in hand, since the high-fat meal plan spurns carbs, buns included. But, the next time you find yourself drooling outside a Shake Shack (hey, it happens!), go ahead and walk inside because there’s a secret-menu hack that makes the burgers keto-compliant and also gluten-free.

Instead of eating a bun, order it with a lettuce wrap. It’s a unpublicized subsititution, but one that offers a healthy alternative that let’s you get your fix.

Shake Shack burgers can now be made keto-friendly (and gluten-free!) by ordering a lettuce wrap rather than a bun.

Another reason to visit Shake Shack? Starting today, the company is testing its first vegan-friendly burger at the Midtown East, Upper East Side, and Astor Place locations in New York City; the WeHo and Glendale locations in Los Angeles; and at The Domain in Austin. Right now, you can only order the better-for-you option via the Shake Shack app, but it will hit in-store menus for a limited release of an unspecified duration on April 24.

This new option sounds a lot healthier than the ‘Shroom Burger—AKA the only other vegetarian meal available on the menu—which is a deep-fried portobello mushroom burger filled with melted cheese. The Veggie Shack, on the other hand, is made from black beans, brown rice, and roasted beets and is topped with lettuce, tomato, onions, pickles, an optional slice of melted provolone cheese, and vegan mustard mayo—all for 530 calories. If you are vegan or have other dietary restrictions, keep in mind that the regular bun contains dairy—but, of course, the lettuce wrap is now an option in your Shake Shack arsenal, and gluten-free buns are also available.

So whether you’re vegan, keto, or just want a lighter burger option, Shake Shack is turning into the place to be. Maybe—fingers crossed—the company will introduce dairy-free custard next.

One Jersey Shore star is offering nutrition tips as the “keto guido” on Instagram. Also, this ketogenic cobb salad takes just 10 minutes to make.

How to Make Veggie and Melted Cheese Wraps

This basic veggie burger recipe is so delicious and easy to prepare, it’s quickly become a weeknight staple in our home. We seriously can’t stop making them!

How to Make Veggie and Melted Cheese Wraps

The Ultimate Veggie Burger Recipe

No Soy, Eggs, Or Dairy

And there you have it. The best homemade veggie burger recipe.

You May Also Like: Vegan Mac And Cheese – 8 Ingredients

How to Make Veggie and Melted Cheese Wraps

Homemade Veggie Burgers

Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally plant based!

The best part about these savory vegan veggie burgers (aside from how ridiculously simple they are to make) is that you get to choose the ingredients.

The recipe is easy to customize, so you can throw in whatever veggies you happen to have available.

I love turning them into mushroom veggie burgers and serving the burgers topped with caramelized onions. Or if you’re not a fan of mushrooms, you can easily leave those out.

Try adding cauliflower, broccoli, zucchini, asparagus, red peppers, roasted sweet potato

The flavor possibilities are endless!

How to Make Veggie and Melted Cheese Wraps

Three Reasons These Are The Best Veggie Burgers In The World:

1. They are the easiest to make (and to customize!).

2. They call for basic pantry staple ingredients you can always keep on hand. And because they can be gluten free and have no tofu, soybeans, or mock meat, they’re also a great recipe for omnivores or vegans who aren’t into those ingredients.

3. The burgers have a thick and meaty texture, taste completely delicious, and yet are also so much healthier than traditional burgers, packed with protein, fiber, vitamins, no cholesterol, and very little saturated fat.

How to Make Veggie and Melted Cheese Wraps

How To Make Veggie Burgers

The recipe can come together with just a few minutes of prep work.

Start by draining and rinsing the beans, then mash them either with a fork or in a food processor. Stir in all other ingredients, and form into patties.

You can bake, fry, or grill the burgers, and leftovers can also be frozen, so they are great for meal prep!

Vegetarian Burgers On The Grill

For grillable veggie burgers that won’t fall apart, start by preheating your grill on high. Cook the patties on a greased sheet of foil for 7-8 minutes per side.

Serve with your favorite burger toppings—ketchup, mustard, avocado mayo, pickles, onions, relish, etc.—on buns or in lettuce wraps for a lower carb option.

(Above – watch the video of making the meatless burgers)

Feel free to use whatever beans you want in the recipe too, such as black beans for black bean veggie burgers, or white, kidney, or pinto beans.

Or you can make these 4-ingredient Black Bean Burgers.

My favorite option to go with is pinto beans because of their thick texture and similar color to traditional beef burgers.

And no, they are not supposed to taste exactly like meat. Similar to most of the veggie burger brands—such as Boca, Amy’s, Morningstar Farms, Dr. Praeger’s, or Gardein—that you can find in the frozen aisle of Whole Foods, Target, Walmart, and many regular grocery stores these days, the burgers are good in their own right, not as a substitute for something else.

If you’re looking for a vegan burger that tastes so much like beef that even hardcore carnivores won’t be able to tell the difference, check out either Beyond Meat or the Impossible Burger, both of which are becoming increasingly available even in bars or fast food restaurants like Burger King, White Castle, Dunkin Donuts, TGI Friday’s, and Cheesecake Factory.

If you’re looking for a good sweet potato veggie burger recipe, be sure to try these Sweet Potato Burgers.

How to Make Veggie and Melted Cheese Wraps

I recently remembered making these little veggie bundles a few years ago. They were tasty, but it took forever to chop all the vegetables. Now, I’ve wised up and created a much faster preparation method. Which means these will show up on the menu more often.

These are essentially vegetarian burritos. They remind me of my vegetarian days (which I’ll have to tell you about some time. They went on for eight years!).

Even if you are not a vegetarian, it’s good to have a meatless meal once in a while.

The tortillas are wrapped around a mixture of carrot, broccoli and onion. But don’t feel tied to this, many different veggie combinations will work just as well.

To make these fast, you’ll need a food processor. Or maybe one of these chopper thingys.

Veggie Tortilla Wraps

Ingredients

6 tortillas
2 carrots, peeled and chopped into large chunks
1/2 cup frozen corn, thawed
1/2 small onion, chop into 2 or 3 big chunks
3/4 cup broccoli florets
3/4 teaspoon chilli powder
3/4 cup grated cheese
6 tablespoons of ranch dressing (I like to make my own using this recipe)

Method

Preheat oven to 350 degrees F.

Place carrot, onion, and broccoli in the food processor.

How to Make Veggie and Melted Cheese Wraps

Pulse until everything is in nice little pieces. It only takes a few seconds!

How to Make Veggie and Melted Cheese Wraps

Pour into a bowl and add corn. Stir to blend. Then add chilli powder and grated cheese, stirring to combine. Finally add the ranch dressing and stir until evenly distributed (if it looks too dry, add more ranch).

How to Make Veggie and Melted Cheese Wraps

Scoop 1/2 cup of mixture onto each tortilla.

How to Make Veggie and Melted Cheese Wraps

It looks like a lot. But it’s not.

Roll up into a burrito.

To Bake: you may place tortillas on a lightly greased baking sheet or casserole dish and cover with foil. I honestly try to stay away from using foil in the oven as much as possible. A better option is to bake in a covered casserole dish, if you have one.

Bake for 15 minutes.

How to Make Veggie and Melted Cheese Wraps

See. Quick and easy!

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About Stacy Karen

Stacy is a DIY obsessed, healthy living advocate. A preacher’s wife and mom of three, she loves to encourage others to live a natural lifestyle.

Creamy Spinach and Feta Cheese Tortilla Wraps – A deliciously creamy mixture of cheeses, peppers, spinach and feta wrapped in a flour tortilla.

How to Make Veggie and Melted Cheese Wraps

You’re staring at my (current) favorite lunch!

Halloooh friends! Happy Sunday! How are you doing.

GOOD NEWS – I’m still here!! And so is this extra delicious Tortilla Wrap!
BAD NEWS – Burnout is REAL! And so is the struggle!

Between homework (kindergartners shouldn’t have homework, but I’ll shuddup…), soccer practices, soccer games, strep throat (wtH?!), MY job, laundry (UGH!), ironing (UGGGGGH. ), birthday parties…
car riding, lunch providing, mama confiding, toy dividing! Girrrrl. I’m tired!
Can someone just bring me a shot of vodka?! And Hawaii to my backyard? Mmmkay, thanks!

So, in other news, girl still gotta eat!

How to Make Veggie and Melted Cheese Wraps

Let’s just state the obvious right now: everything spinach and feta all the time! Because a mixture that is made creamy with insanely flavorful ingredients and wrapped up in a warm flour tortilla – that’s the kind of wrap that I want to be besties with for forever and more!

HOW TO MAKE SPINACH AND FETA TORTILLA WRAPS

The trick to these wraps is quite simple. Gather all your ingredients before starting. In fact, that’s what you should always do – all ingredients should be in front of you before turnin’ up the fiyah! I think that’s written in like the cooking law book or somethin’. It’s called mise en place. I’m not kidding, either. 🙂

How to Make Veggie and Melted Cheese Wraps

Next, you will need cheese. Any objections to that?! OF course NOT!

Then you will need bendable flour tortillas (THAT struggle can also be real), and an oven. A skillet and a baking dish, too. Yeah, this is not a one pan thank you ma’am deal, but it’s too delicious and you’ll beg to use more than one pan. When Creamy Spinach and Feta Cheese Tortilla Wraps call your name, you set all else aside and you follow, more than one-pot-meal and all. It’s therapeutic.

Also?! This is a great recipe to freeze and make in advance. Make it tonight and bring it to work with you in the morning!

How to Make Veggie and Melted Cheese Wraps

Also, also. Thanks for listening, reading and following along and not judging me for being (extra) dramatic today. Mwah!

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Wraps make the perfect lunch. And these are 23 quick, easy, and delicious wrap recipes that will keep stuffing your lunchbox!

A wrap makes the perfect lunch for many reasons. First, it’s easy to grab and eat. Second, it’s straightforward to make. And lastly, it’s easy to make a healthy and delicious wrap from the ingredients you love. Find a wrap recipe you like, and you’ll keep making it over and over again to stuff your lunchbox every day.

And that’s precisely what we want to do with this post. These 23 fantastic wrap recipe ideas will give you plenty of reason to make wraps for lunch daily. There’s no way you won’t find your favorite recipe on this list. And when you do, you’ll keep making it over and over again. Enjoy!

Recipes in this Post

Falafel Wrap

Check out a terrific recipe for a falafel wrap. Follow this link for the complete method and ingredients.

Greek Chicken Wraps

Check out these fantastic greek chicken wraps. You can make them for all week ahead! Follow the link for the complete cooking instructions.

Southwest Cream Cheese Chicken Wraps

Check out a delicious recipe for southwest cream cheese chicken wraps. These wraps combine a delightful taste of cream cheese with red peppers, black beans, corn, and spices. Perfect for lunch or dinner. See this article for the complete cooking instructions.

Zesty Italian Lunch Wrap

What a terrific recipe for a zesty Italian lunch wrap loaded with ham, salami, and pepperoni. Great addition to your lunchbox. See this article for the ingredients and instructions.

Cucumber Ranch Turkey Tortilla Wrap

This is a fantastic cucumber ranch turkey tortilla wrap recipe with deli turkey. See this article for the complete method.

Roasted Zucchini and Onion Frittata

Check out a great lunch recipe – roasted zucchini and onion frittata wrap. The roasted veggies make it unique. See this article for the method.

Roast Beef Wrap with Dill Slaw

This is a fantastic roast beef wrap with dill slaw. It’s extra soft and healthier with a whole wheat tortilla. See this link for the method.

Italian Chicken Wrap

This is an excellent recipe for an Italian chicken wrap. The Italian classic is made healthier and tastier with this recipe. See this article for the method.

Salmon & Egg Wraps with Mustard Mayo

What a fantastic salmon & egg wrap with mustard mayo. It sounds simple, but it’s very delicious. Follow the link for the method.

Curried Chicken Salad and Apple Wraps

This is a fantastic recipe for curried chicken salad and apple wraps. It will fill you up with healthy goodness, and it takes only 15 minutes to make. Follow this link for the complete cooking instructions.

Hot & Spicy Thai Chicken Wraps

Check out a terrific recipe for hot & spicy Thai chicken wraps. An Asian flavor brought to a simple wrap recipe. See this link for the method.

Light Chipotle Ranch Chicken

This is a fantastic light Chipotle ranch chicken wrap with rotisserie chicken and veggies. The Chipotle Greek yogurt sauce makes it unique. Follow the link for the complete recipe.

Buffalo Ranch Chicken Wrap

This is a great buffalo ranch chicken wrap. You’ll love the grilled chicken smothered in the special buffalo ranch sauce. Follow this link for the complete instructions.

Greek Salad Wraps with Roasted Red Peppers

Check out a great greek salad wraps with roasted red peppers. It’s quick and healthy. Follow the article for the complete method.

Grilled Zucchini Hummus Wrap

What a terrific grilled zucchini hummus wrap. The roasted veggies make this wrap nearly perfect. See this article for the complete ingredients and instructions.

California Turkey Club Wrap

Check out a fantastic California turkey club wrap. Turkey and bacon is the winning combination in this wrap. Follow this link for the complete cooking method.

California Club Chicken Wraps Recipe

This is a delicious California club chicken wrap recipe. If you prefer chicken to turkey, this is the perfect wrap for you. See the article for the cooking method.

Roasted Red Pepper Hummus Veggie Wraps

What a delicious recipe for roasted red pepper hummus veggie wraps. Try your favorite flavor of hummus with these wraps. See the link for the complete cooking instructions.

Chicken Club Wraps

This is a terrific recipe for chicken club wraps recipe. The secret is in the whole-wheat tortillas in this recipe. See the article for the cooking instructions.

Warm Turkey & Tomato Wraps

What a delicious recipe for warm turkey & tomato wrap recipe with a variety of possible sauces. Follow this link for the complete cooking instructions.

A Great Gordon Ramsey Recipe for Spicy Vegetable and Paneer Wraps

A great Gordon Ramsey recipe for spicy vegetable and paneer wraps. The Indian street food is brought to your plate. See the link for the recipe.

Easy BLT Wrap Sandwiches

What a fantastic recipe for easy bacon lettuce tomato wrap sandwiches. Follow this link for the recipe.

Philly Cheesesteak Wraps

This is a fantastic recipe for Philly cheesesteak wraps. See the link for the ingredients and instructions.