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Easy Southwestern Veggie Wraps Recipe
Easy Southwestern Veggie Wraps Recipe photo by Taste of Home

Easy Southwestern Veggie Wraps Recipe

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4.5 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. —Cindy Beberman, Orland Park, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

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.


  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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Easy Southwestern Veggie Wraps in Taste of Home February/March 2012, p44

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Reviewed Nov. 6, 2014

"This was really good, and pretty quick to make. I left out the jalapeno since my son was eating it, but I bet it would be even better with it included. I added a little over a pound of chicken by cutting it up into bite-sized pieces, sprinkling it with salt and pepper, and then just cooking it in a pan. To compensate for that added ingredients, I doubled the sauce and spices and it was just the right amount of coating."

Reviewed Mar. 7, 2014

"These were delicious and my husband said this has to be a regular from now on. I think this would be good with plain yogurt in place of the sour cream."

Reviewed Mar. 3, 2014

"I was looking for a quick tasty lunch. This hit the spot!! Taste Of Home never let's me down."

Reviewed Feb. 24, 2013

"Cooked several times already. Love it."

Reviewed Mar. 25, 2012

"Really good lunch. I used greek yogurt instead of sour cream & added mexican blend cheese to wrap."

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