Mix-and-Match Wraps
From the American Institute for Cancer Research

1/2 peeled zucchini or peeled and seeded cucumber, cut into matchstick pieces
1/2 scrubbed carrot or 1/4 medium (peeled) jicama, cut into slivers
1/2 red or yellow bell pepper, cut into slivers
1/2 cup leftover grilled or cooked vegetables, or raw mushrooms, cut into slivers
1/2 cup seasoned rice vinegar
1 cup packed spinach leaves or 2 leaves leafy green lettuce
freshly ground black pepper, to taste
2 whole-wheat flour tortillas
1/2 cup hummus or low-fat cream cheese (or flavored cream cheese spread)
2 slices smoked turkey or chicken breast, or 3 oz. (about 1/2 cup) leftover grilled poultry or meat

Overnight or 2 hours ahead, marinate zucchini (or cucumber), carrot (or jicama), and bell pepper (plus mushrooms, if using) in vinegar, stirring and tossing until well combined. Refrigerate if marinating more than 2 hours or overnight.

When ready to make wraps, drain marinated vegetables and mix with leftover cooked vegetables (if using).

Warm tortillas for a few seconds in a microwave so they will roll easily. Spread each tortilla with half the hummus or cream cheese spread. Top each with half the spinach (or 1 lettuce leaf), 1 slice of turkey breast (or other meat), and 1/2 of the marinated vegetables.

Carefully roll up each tortilla: first, turn in edges on two opposite sides, then turn in 2 remaining opposite sides, followed by rolling the tortilla into cigar-shaped roll. Wrap snuggly in plastic wrap or foil.

If possible, warm wraps briefly in microwave before serving.

Makes 2 wraps.

Per wrap: 272 calories, 9 g. fat (less than 1 g. saturated fat), 35 g. carbohydrate, 20 g. protein, 8 g. dietary fiber, 453 mg. sodium.