Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
see more from this author
Comments (6)
I made this for my mom, then again later for my husband. We all give it five stars. It was better the second time with the addition of a pinch of white ground pepper, a small splash of tamari, about a half tsp of tahini, about a tsp of nutritional yeast, and the optional carrot matchsticks and thinly sliced radishes. It’s one of those outstanding recipes that goes into the tried and true family recipe box.
This recipe was great. I had leftover cucumbers and onions so they went into salads for a few days.
a free nutrition breakdown site https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Please include nutrition information. Following a low carb regime at the moment.
love the recipes but could you please put nutrition information on them. Were slowly converting to more if not all plant based, but have to watch Sodium, Fat and Carbs (Heart Disease/Diabetes and Stroke).
The perfect wrap for a summer picnic! Time to pickle the cucumbers aside, this recipe couldn’t be much more quick, easy, and delicious.