Easy Southwestern Veggie Wraps Recipe - Healthy & Flavorful

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 *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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.

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