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Easy Southwestern Veggie Wraps Recipe

Easy Southwestern Veggie Wraps Recipe

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. YIELD:6 servings

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2 halves: 295 calories, 4g fat (0g saturated fat), 2mg cholesterol, 525mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 11g protein .

Reviews for Easy Southwestern Veggie Wraps

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MY REVIEW
lorischlecht User ID: 1226455 196828
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."

MY REVIEW
Angel182009 User ID: 6228642 136181
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."

MY REVIEW
Queenlalisa User ID: 15400 212951
Reviewed Mar. 3, 2014

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

MY REVIEW
NancyKuemmerle User ID: 7150418 195808
Reviewed Feb. 24, 2013

"Cooked several times already. Love it."

MY REVIEW
Cat0210 User ID: 6082009 196827
Reviewed Mar. 25, 2012

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

MY REVIEW
pweigert1972 User ID: 4418600 180643
Reviewed Mar. 19, 2012

"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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