Proceed with Caution. You are Entering the Wrap Zone!

In my quest for low carb yummies, I am constantly trying to come up with flavorful & pretty things to eat. The visual impact on your palate cannot be ignored! Food should look as good as it tastes (when possible ๐Ÿ˜‰

I believe in quick, easy, simple, healthy and tasty wraps that are a snap to fix!

This is my latest concoction, inspired by by friend, Teresa Winkles, and her low-carb spinach enchiladas.


I gathered my ingredients: whole wheat carb chopper tortillas, mozzarella cheese sticks, pepperoni slices, cream cheese, spinach, and Parmesan & Romano shredded cheese, and red pepper flakes….

Spread a heaping teaspoon of cream cheese thinly over your tortilla. Unless you’re still a kid who likes to eat dirt, I recommend that you rinse the spinach and pat it dry before applying it to the cream cheese base ๐Ÿ˜‰

Sprinkle the cheeses and red pepper flakes over the spinach then lay down your pepperoni in a perfectly symmetrical pattern (for my OCD self & friends;)

Place your cheese stick on one side and begin rolling it up, burrito style, tucking in your toppings as you go.

Roll them up then secure the edge with a toothpick.


I used my Nuwave oven to heat these wraps because it’s quick, melts the cheese perfectly without over-melting it, and crisps the tortilla too. You can use a toaster oven, conventional oven or the microwave oven, although, you won’t have the crisp crunch with the microwave oven.


3 minutes on each side was pert-near perfect for these wraps.

Wait & watch impatiently, while your stomach growls, as your delicious wraps heat. The spinach will wilt to perfection, the pepperoni will be delicious, the cheese will be blissfully bite-able, and the tortilla will obtain the perfect crunchiness!


Perfect Spinach & Cheese wrap, from The Wrap Zone!

Fruit Dip Recipe

Fruit Dip Recipe.

Fruit Dip

Prep Time: 5mn
Cook Time: N/A
Total Time: 5mn


  • 1 – 8 ounce package cream cheese, softened
  • 1 – 7 ounce jar marshmallow creme (not marshmallow fluff)
  • 1 teaspoon vanilla extract
  • *Optional – 1-2 tablespoons cherry juice from a maraschino cherry jar


  1. Use a mixer to combine the cream cheese, marshmallow creme, and vanilla together. Add in a tablespoon or two of cherry juice if you wish. Serve with your favorite fruit.

Root Beer Float Cheesecake

Root Beer Float Cheesecake.

  • 20 Golden Oreos
  • 2 tablespoons butter (melted)
  • 1 pint heavy cream
  • 1 and ยฝ cups powdered sugar
  • 2 tablespoons root beer extract
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese (room temperature)
  • whipped cream
  1. Process the Golden Oreos until only crumbs remain. Melt the butter and pour over the cookie crumbs.
  2. Spoon the cookie crumble mixture into serving dishes and press down to form a crust.
  3. Place the dishes into the refrigerator to allow time to set and harden while preparing the cheesecake.
  4. In large mixing bowl add the heavy cream, powdered sugar, and extracts. Beat with low speed for about
  5. 1 minute and then increase to high speed to continue beating the cream until thick and peaks are
  6. forming. Spoon the cream mixture out of the mixing bowl and set aside.
  7. Add the cream cheese into the mixing bowl and beat over medium speed until smooth and creamy.
  8. No large lumps
  9. Fold the heavy cream mixture into the cream cheese. Mix until well combined.
  10. Spoon the cheesecake mixture into the serving dishes. Place into the refrigerator to allow to cool
  11. and set for at least 2-3 hours.
  12. Top with whipped cream and cherry garnish. Serve and enjoy!
  13. Can be stored in the refrigerator for 4-5 days.