SANTA FE VEGGIE WRAP

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Santa Fe Veggie Wrap image

I combined elements from the other Santa Fe recipes on this site to make this version. I think the adobo spread and vegetable relish benefit from a night in the fridge; it's probably not essential, but it sure makes assembly a breeze to have prepped everything the night before.

Provided by HopeJohnJP

Categories     Lunch/Snacks

Time 15m

Yield 6 sandwhiches, 6 serving(s)

Number Of Ingredients 11

3 ounces cream cheese, at room temp or softened (NOT reduced fat)
1 tablespoon adobo sauce (to taste)
1 red bell pepper, diced
1 (15 ounce) can corn, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
6 large whole wheat tortillas
1 head romaine lettuce leaf, ribs removed
4 ounces sharp cheddar cheese, grated
1 cup guacamole

Steps:

  • Whisk adobo sauce into cream cheese. Adjust heat to taste. Refrigerate.
  • Combine pepper, corn, beans, cilantro and lime juice. Season with salt and pepper if desired. Refrigerate.
  • Spread each tortilla with a thin layer of adobo cream cheese out to the edge. Place lettuce leaves across the middle third of the tortilla. Sprinkle with cheddar cheese.
  • Using a slotted spoon, spread 1/3 cup vegetable relish over lettuce. Spread a generous 2 T. guacamole over relish and top with additional lettuce. Enclose sides and roll up, finishing seam side down.

Nutrition Facts : Calories 285.3, Fat 12.9, SaturatedFat 7, Cholesterol 35.5, Sodium 174.2, Carbohydrate 32.7, Fiber 8.8, Sugar 5.9, Protein 14

*** Explore more Santa Fe Veggie Wrap Recipes »

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