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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.
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2 halves equals 295 calories, 4 g fat (trace saturated fat), 2 mg cholesterol, 525 mg sodium, 53 g carbohydrate, 7 g fiber, 11 g protein.
Originally published as Easy Southwestern Veggie Wraps in Taste of Home February/March 2012, p44
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Reviewed on Mar. 25, 2012 by Cat0210
Really good lunch. I used greek yogurt instead of sour cream & added mexican blend cheese to wrap.
Reviewed on Mar. 19, 2012 by pweigert1972
Great tasting even without the rice. I didn't have cilantro which I think would have made it even better. For the kids sake I did not use jalapeno. Roma tomatoes are less juicy so I used those and left out the rice for a quick toss together for a meal. We all loved it! Definetly would make again with all the ingredients!
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