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..

Source: Midwest Living

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Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
6
Yield:
6 wraps
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread 2 tablespoons cream cheese on one side of each tortilla to within ½ 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.

Nutrition Facts

475 calories; fat 23g; cholesterol 72mg; saturated fat 9g; carbohydrates 48g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 24g; vitamin a 715IU; vitamin c 11.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 44.9mcg; vitamin b12 0.1mcg; sodium 715mg; potassium 540mg; calcium 191mg; iron 4.3mg.
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