Southwestern Corn and Roast Beef Wraps
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..
Ingredients
Directions
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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.
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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.