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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Sassy Southwestern Veggie Wrap
Yield: Makes 2 servings
Ingredients:
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
