Sassy Southwestern Veggie Wraps
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Sassy Southwestern Veggie Wrap
YIELD Makes 2 servings
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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:
- 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.
**To warm each wrap, cover loosely with plastic wrap and microwave on HIGH 40 to 45 seconds or until cheese is melted.
This recipe appears in:
Southwestern
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 |