Southwestern Corn and Roast Beef Wraps
- Makes: 6 servings
- Yield: 6 wraps
- Prep 20 mins
- Total Time 35 mins
There is so much flavor packed in these colorful wraps: zesty jalapeno cream cheese, charred fresh sweet corn, creamy avocado and ripe summer tomato. And it's all ready in about half an hour..
ears sweet corn, husks and silk removed
jalapeno-flavor cream cheese spread
flour tortillas (burrito size)
thinly sliced cooked roast beef
ripe medium avocado, sliced
large tomato, sliced and cut into strips
medium red onion, thinly sliced
- Preheat grill or large skillet over medium-high heat. Brush corn with olive oil. Cook corn directly on grill rack or in hot skillet for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender with charring in spots. Cool slightly; cut kernels from cobs.
- Spread 2 tablespoons cream cheese on one side of each tortilla to within 1/2 inch of edge; arrange beef slices to cover.
- Place the grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. Fold in sides and roll up. Cut in half to serve.
(Southwestern Corn and Roast Beef Wraps)Servings Per Recipe 6, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 6, Folate (µg) 45, sugar (g) 6, Polyunsaturated fat (g) 1, Niacin (mg) 1, Trans fatty acid (g) 0, Fat, total (g) 23, vit. C (mg) 11, Potassium (mg) 540, chol. (mg) 72, Thiamin (mg) 0, calcium (mg) 191, pro. (g) 24, Cobalamin (Vit. B12) (µg) 0, vit. A (IU) 715, cal. (kcal) 475, sodium (mg) 715, iron (mg) 4, Riboflavin (mg) 0, sat. fat (g) 9, carb. (g) 48