Southwestern wraps

Yield: 6 Servings

Measure Ingredient
1 cup Cooked rice
¾ cup Salsa
1 can (15 oz) black beans; drained, rinsed
1 can (11 oz) Mexicorn; drained, * see note
8 ounces Deli turkey OR chicken; 1/2\" cubes
8 ounces Jalapeno cheese; 1/2\" cubes
6 \N Flour tortillas (10 inch); warmed

*NOTE: Mexicorn is canned corn with red and green peppers. 1. In large bowl, stir together all ingredients except tortillas. 2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortillas toward opposite edge. Place, seam-side down, on microwave-safe plate. 3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve with salsa, if desired. Makes 6 sandwiches. Each sandwich: 520 cal; 19g fat. Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes. Lynn's notes: Made this 7-15-97. When assembling, I sprinkled with chopped tomatoes, chopped green onions and sour cream. Then rolled and heated them. A very quick, easy, and delicious summertime dinner! Recipe by: Taste of Summer Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Jul 18, 1997

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