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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, diced small. —Cindy Beberman, Orland Park, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, seeded and diced
  • 1 cup frozen corn, thawed
  • 1 cup cooked brown rice, cooled
  • 1/3 cup fat-free sour cream
  • 1/4 cup minced fresh cilantro
  • 2 shallots, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 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

  • Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 halves: 295 calories, 4g fat (0 saturated fat), 2mg cholesterol, 525mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 11g protein.

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