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Shredded Veggie Wrap

Logan Kendall

“I came up with this idea one Memorial Day. My grandma made a Veggie Pizza, and when I heard about this contest, I made up my own wrap,” says Logan. “I would serve grapes or carrots with this.” –Logan Kendall, age 11, Ohio

 Makes 3 servings


8 ounces low-fat cream cheese

1/2 teaspoon fresh flat-leaf parsley, minced 

1/2 cup light mayonnaise

1/2 cup diced onions

1/4 cup diced green bell pepper

1/4 cup diced celery

1/8 teaspoon each salt and pepper

3 multigrain wraps

1 (12-ounce) bag broccoli slaw (broccoli, carrots, and red cabbage)

12 slices of turkey pepperoni or turkey breast


1. In a small bowl, thoroughly mix together the cream cheese, parsley, mayonnaise, onions, green bell pepper, celery, salt, and pepper. Divide among the wraps, spreading evenly and not getting too close to the edge. Take 1/4 cup of broccoli slaw and place on top of cream cheese spread. Top with 4 slices of turkey pepperoni.

2. Roll the wraps up tight, wrap each in plastic wrap, and refrigerate for at least 1 hour or serve at room temperature.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.