> ## Content Index
> Fetch the complete content index at: https://www.foodconsumer.org/llms.txt
> Use this file to discover other available public pages before exploring further.

# Healthy Recipes: Veggie Rollups
- URL: https://www.foodconsumer.org/healthy-recipes-veggie-rollups/
- Published: 2008-06-10T17:46:00.000Z
- Updated: 2026-09-15T07:56:02.000Z
- Description: Cucumber, carrot and red pepper matchsticks marinate in seasoned rice vinegar, then join steamed kale, sliced turkey breast and low-fat cream cheese in whole-wheat tortillas for a portable mini-meal. Four servings at 320 calories each; the kale supplies vitamins K, A and C.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

Salad-on-the-Go  
  
undefined undefined undefined undefined Healthful meal planning can get difficult - especially during the summer when your days are full of activities. This week's recipe, featuring colorful vegetables, lean turkey and whole-wheat tortillas, is easy to prepare and provides a portable mini-meal perfect for any warm-weather outing. Steamed kale, a cruciferous vegetable, provides vitamins K, A and C and offers added cancer protection. So while a traditional salad may not be a sensible on-the-go meal, wrapping up your veggies can help you stay on track and make nutritious meal choices all summer long.  

Veggie Rollups  
  
  
1 small cucumber, peeled, seeded and sliced into 12 matchstick pieces  
1 large carrot, peeled and sliced into 12 matchstick pieces  
1 medium red pepper, sliced into 12 matchstick pieces  
1/4 cup seasoned rice vinegar  
8 medium to large kale leaves, washed with tough stems removed  
Pinch of salt  
4 (9 inch) whole-wheat flour tortillas  
1/2 cup low-fat cream cheese, plain or seasoned with fresh herbs of your choice  
8 oz. oven-roasted turkey breast, thinly sliced  
  
Combine the cucumber, carrot and red pepper in a resealable plastic bag. Add the seasoned rice vinegar. Marinate the vegetables, shaking the bag a few times, for up to 2 hours.  
  
Meanwhile, steam the kale leaves with a pinch of salt, until bright green and tender, about 10 minutes.  
  
Spread each tortilla with 2 tablespoons of cream cheese. Top with 2 kale leaves, 1/4 of the sliced turkey breast and 1/4 of the marinated veggies. Carefully roll up each tortilla, cut in half and serve.  
  
Makes 4 servings.  
  
Per serving: 320 calories, 9 g total fat (3 g saturated fat), 33 g carbohydrate,  
25 g protein, 4 g dietary fiber, 560 mg sodium.  
  
Originally published on AICR.org