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Sassy Southwestern Veggie Wraps




Source of Recipe


*


Recipe Introduction


servings 2
points 4


List of 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 shredded reduced-fat Mexican cheese blend
3 tablespoons prepared salsa or picante sauce
2 (8-inch) fat-free flour tortillas

Recipe



*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

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 at HIGH 40 to 45 seconds or until cheese is melted.



Nutrients per Serving
(1 Wrap (without garnish))
Calories 221
Calories from Fat 27 %
Total Fat 7 g
Saturated Fat 5 g
Cholesterol 19 mg
Carbohydrate 26 g
Fiber 8 g
Protein 16 g
Sodium 664 mg