Cream the yogurt, cream cheese, and spices for the ranch seasoning together until creamy.
Spread a thin layer of the ranch spread evenly over each wrap, leaving a ¼ inch border around the edges.
Sprinkle cheddar cheese evenly over the ranch spread. Add the vegetables, evenly dispersed over the wraps.
To fold the veggie wrap, fold in the sides of the tortilla and then roll from the bottom up.
Serve veggie wrap immediately or wrap tightly in plastic wrap store for up to 24 hours in the refrigerator.
Notes
Wraps: For the base of this vegetable wrap use a flour tortilla, gluten-free tortilla, lavish bread, or naan wrap. Use 8 small wraps or 4 large wraps (like lavish bread and slice in half to serve.)Vegetable Options: It is best to use crisp vegetables for these vegetable wraps, as softer vegetables can cause these wraps to get soggy. Avoid adding tomatoes, cucumbers that have NOT been deseeded, peas, etcGreek yogurt: In place of the yogurt, use sour cream. If you are Vegan or Dairy-Free, use mashed avocado in place of cream cheese and yogurt. Add the ranch seasoning and 1 teaspoon of fresh lemon juice to the avocado mixture and spread on the wrap as directed, omitting the shredded cheese from the recipe as well.