Crunchy Vegetable Burritos


1/2 cup carrots, shredded

1/2 cup broccoli, chopped

1/2 cup cauliflower, chopped

2 green onions, thinly sliced

1/2 cup (2 ounces) low-fat cheddar cheese, shredded

1/4 cup ranch salad dressing, low-fat

1/2 teaspoon chili powder

1 cup lettuce, torn into bite-sized pieces

4 flour tortillas

  1. Wash and prepare vegetables. 
  2. Combine vegetables with cheese, dressing, and chili powder. Mix well. 
  3. Spoon about 1/2 cup vegetable mixture and 1/4 cup lettuce into the center of each tortilla. 
  4. Wrap each tortilla around the vegetable mixture. 
  5. Serve cold. 
  • Try whole-wheat or corn tortillas.
  • Add beans for extra protein and fiber. 
  • Substitute salsa for low-fat ranch dressing for a different flavor.
Nutrition Facts: 

Serving size: 1 burrito

Calories: 220

Fruits and Vegetables: 1/2 cup

Fat: 6 g

Fiber: 3 g

Sodium: 610 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see