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Spinach Spoon Bread
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Sassy Southwestern Veggie Wrap
Yield: Makes 2 servings
Ingredients:
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 1/2
cup diced zucchini
1/2
cup diced red or yellow bell pepper
1/2
cup frozen corn, thawed and drained
1
jalapeño pepper,* seeded and chopped
3/4
cup (3 ounces) shredded reduced-fat Mexican cheese blend
3
tablespoons salsa or picante sauce
2
(8-inch) fat-free flour tortillas
Preparation:
1.
Combine zucchini, bell pepper, corn and jalapeño pepper in small bowl. Stir in cheese and salsa; mix well.
2.
Soften tortillas according to package directions. Spoon vegetable mixture down center of tortillas, distributing evenly; roll up burrito-style. Serve wraps cold or warm.** Garnish as desired.
**To warm each wrap, cover loosely with plastic wrap and microwave on HIGH 40 to 45 seconds or until cheese is melted.
Nutritional Information:
| Serving Size: 1 wrap | |
| Fiber | 4 g |
| Carbohydrate | 26 g |
| Cholesterol | 19 mg |
| Saturated Fat | 5 g |
| Total Fat | 7 g |
| Calories from Fat | 27 % |
| Calories | 221 |
| Protein | 16 g |
| Sodium | 664 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1/2 |
This recipe appears in:
Southwestern
