Mexican

Corn and Bean Veggie Wrap is for Snack.

Corn and Bean Veggie Wrap takes 10 minutes to prepare.

Corn and Bean Veggie Wrap takes several minutes to cook.

Corn and Bean Veggie Wrap makes 4 servings.

The ingredients for Corn and Bean Veggie Wrap are:

4 each Mission brand Sundried Tomato Basil Wraps
1 Cup Shredded Romaine Lettuce
1/2 Cup Del Monte brand Diced Tomatoes with Zesty mild green chilies
1/3 Cup Publix brand 2% milk sharp cheddar cheese, shredded
1/4 cup Del Monte brand yellow corn
1/2 Cup Bush's Black Beans, reduced Sodium
1/4 Cup Yucatan brand Guacamole
4 tsp Hidden Valley brand Ranch Lite salad dressing

Here is how you make Corn and Bean Veggie Wrap:

In a medium mixing bowl, stir together lettuce, tomatoes, cheese, corn, and beans; add guacamole and salad dressing and stir to combine. Set aside. Warm wraps one at a time in the microwave, wraping each before contiuing to warm the next wrap. To warm, place one wrap flat between non-decorated damp paper towels on a microwave-safe plate. Heat in microwave for 30 seconds on half heat, turn completely over and repeat. Remove from microwave and remove the top paper towel. Place a generous 1/2 cup of bean mixture on the wrap and roll up like a burrito. Wrap the completed wrap in plastic wrap and go on to next wrap. Continue until all four wraps are completed. Keep the wraps sealed in plastic wrap until ready to serve.Number of Servings: 4Recipe submitted by SparkPeople user JIMC152.

The nutritional information for Corn and Bean Veggie Wrap is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 375.8

• Total Fat: 13.8 g
• Cholesterol: 9.5 mg
• Sodium: 1,080.5 mg
• Total Carbs: 50.9 g
• Dietary Fiber: 5.0 g
• Protein: 13.0 g

Corn and Bean Veggie Wrap is Mexican cuisine.

The dietary needs meet for Corn and Bean Veggie Wrap is Vegetarian