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Easy Southwestern Veggie Wraps

 Easy Southwestern Veggie Wraps
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
6 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • Place romaine on tortillas; top with filling. Roll up and secure with
  • toothpicks. Cut each in half. Yield: 6 servings.
Nutritional Facts: 2 halves equals 295 calories, 4 g fat (trace saturated fat), 2 mg cholesterol, 525 mg sodium,

2 of 2

Easy Southwestern Veggie Wraps (continued)

Nutritional Facts: 53 g carbohydrate, 7 g fiber, 11 g protein.