No-Cook Garden Veggie Cream Cheese Wraps
Packed with crunchy cucumbers, carrots, sweet peppers, and a dreamy chive cream cheese spread, these wraps offer a refreshing, no-cook lunch option ideal for backpacking, hiking, or a breezy summer day at camp.
Equipment
- Knife
- Cutting board
Ingredients
- 2 large flour tortillas
- 1/2 cup cream cheese chive or garden vegetable
- 1/2 cup cucumber seeded, thin-sliced
- 1/2 cup carrot shredded
- 1/2 cup red bell pepper thin-sliced
- 1/4 cup baby spinach
- 1/8 teaspoon salt
Instructions
- Spread cream cheese evenly onto each tortilla.
- Layer cucumber, carrot, bell pepper, and spinach.
- Sprinkle with a pinch of salt.
- Roll tortillas up tightly, then slice each in half to serve.
Notes
Keep cream cheese cold in a soft cooler or use shelf-stable single servings. Wraps can be made ahead and packed for the trail.