Full of fresh vegetables, these delicious wrap sandwiches are made extra special with the duo of shredded Parmesan cheese and Parmesan Caesar dressing.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups mixed thin green, red and yellow pepper strips
2 cups sliced mixed wild mushrooms
1/4 cup slivered red onions
1/2 cup Renée's Parmesan Caesar Vinaigrette
1 cup tightly packed baby spinach leaves
1/2 cup Kraft 100% Parmesan Shredded Cheese
4 large whole wheat tortillas
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How do I make it ?
Combine peppers, mushrooms and onions in large bowl. Add vinaigrette; mix lightly. Let stand 15 min., stirring occasionally.
Add vegetable mixture to large nonstick skillet on medium-high heat; cook 3 to 5 min. or until peppers are crisp-tender, stirring constantly and adding spinach and cheese for the last minute.
Spoon 1/4 of the vegetable mixture onto each tortilla; fold in opposite sides of tortilla, then roll up burrito style. Wrap individually in plastic wrap.
Refrigerate 30 min. Cut in half to serve.
Kraft Kitchen Tips!
While these sandwiches are best served chilled, you can also serve them warm for a change of pace. Assemble sandwiches as directed. Place in single layer in shallow pan; cover. Bake in 250°F oven 15 min. or just until warmed.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 570 mg
Carbohydrate 37 g
Fibre 3 g
Sugars 5 g
Protein 12 g
4 servings, 1 wrap sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.