Easy Southwestern Veggie Wraps |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, cut into small dice. Ingredients:
2 large tomatoes, seeded and diced |
1 can (15 ounces) black beans, rinsed and drained |
1 cup frozen corn, thawed |
1 cup cooked brown rice, cooled |
2 shallots, chopped |
1 jalapeno pepper, seeded and chopped |
1/3 cup fat-free sour cream |
1/4 cup minced fresh cilantro |
2 tablespoons lime juice |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
6 romaine leaves |
6 whole wheat tortillas (8 inches), at room temperature |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, combine the sour cream, cilantro, lime juice and seasonings. Gently stir into tomato mixture.
2. Place romaine on tortillas; top with filling. Roll up and secure with toothpicks. Cut each in half. Yield: 6 servings.
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