Sassy Southwestern Veggie Wrap
Makes 2 servings
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine zucchini, bell pepper, corn and jalapeño pepper in small bowl. Stir in cheese and salsa; mix well.
- 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.
|Serving Size:||1 wrap|
|Saturated Fat||5 g|
|Total Fat||7 g|
|Calories from Fat||27 %|
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