This recipe contains starchy carbs with lesser amounts of protein and fibrous carbs.

Servings: 4 Prep Time: n/a Serving Size: One half wrap Cook Time: n/a


  • 1 (10-ounce) package frozen chopped spinach
  • 1 cup frozen peas and carrots
  • 1 cup tomato and garlic spaghetti sauce
  • 1/2 cup tomato-based salsa
  • 1/2 cup mushrooms (well-cleaned and sliced)
  • 1 jalapeno pepper (deveined, seeded, and finley minced (wear gloves))
  • 1 ounce Mozzarella cheese (shredded (about 1/4 cup))
  • 2 10-inch whole wheat or other whole grain tortillas
  • 4 large cabbage leaves (rinsed and patted dry)
  • 2 (1-ounce) slices Provolone cheese
  • Nutrition Profile

    Calories: 266

    Fat: 10g Protein: 14g Carbs: 34g Fiber: 8g Sugar: 9g

    Cholesterol: 16mg Sodium: 968mg


    No notes given.


    In a small microwave-safe bowl or saucepan, combine the frozen vegetables, heat in the microwave or on the stovetop until the vegetables are thawed and warmed, then drain off any liquid. Add the spaghetti sauce, salsa, mushrooms and jalapeno to the vegetables, return to the microwave or stovetop and cook until the veggies and mushrooms are tender. Stir in the shredded cheese until melted.

    Meanwhile, lay the two tortillas, side by side, on a clean work surface. Top each tortilla with two cabbage leaves. Halve the Provolone slices and lay two halves end-to-end, across the center of each tortilla.

    Spoon one half of the heated filling mixture across the center of each tortilla, on top of the cheese, then wrap the tortillas securely around the filling. Cut each filled tortilla in half crosswise. Serve immediately.