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..




  • 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 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; 23 g total fat; 72 mg cholesterol; 715 mg sodium. 48 g carbohydrates; 24 g protein;