Southwest Veggie Wrap

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  ¼ cup or 34g

• Cream cheese

  Low fat

  2 ½ tbsp or 38g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, Embasa

  ½ tbsp or 8g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Spinach

  Raw

  1 cup or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Defrost corn by running under cold water. In a bowl, mix cream cheese, chipotle in adobo, black beans and corn. Lay out tortillas on the counter. Portion and spread the cream cheese mixture onto each tortilla. Portion and add spinach to each wrap. Roll up and wrap in plastic wrap or foil. Alternatively, store the wraps in a meal prep container. Cover and store in the refrigerator until you’re ready to eat.