- prep 20 min cook 30 min
- serves 4
The Mexican burrito takes on new meaning — as a hearty, diet-friendly lunch — when you amend it with a variety of sandwich fillings and wrap it with flavored tortillas.
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon chopped fresh rosemary
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2 medium zucchini (1 pound total)
- 2 large red bell peppers
- 1 large red onion
- Four 7-inch flour tortillas
- Yogurt cheese from 3/4 cup plain nonfat yogurt (see below)
- 1/4 teaspoon onion salt
- 1 tablespoon snipped fresh chives
How to make it 50 minutes
Nutritional Information(per serving)
- Calories: 270
- Fat: 7.5g
- Saturated Fat: 1.5g
- Cholesterol: 1mg
- Sodium: 535mg
- Carbs: 43g
- Protein: 10g
- Fiber: 5g
How to Make Yogurt Cheese
Line a sieve with a double thickness of cheesecloth or a coffee filter; place over a bowl. Put 3/4 cup plain nonfat or low-fat yogurt (select brand that does not contain gelatin) in the sieve. Cover with plastic wrap and refrigerate at least one hour. The liquid in the yogurt drips out through the filter, allowing the yogurt to thicken into a spread.
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