RECIPE: Santa Fe Vegetable Wrap
I mistakenly first posted this on the regular recipe exchange --
This is quick and really good!
Serving size: 2
1 12-inch tortilla, flavor of your choice
1 1/2 Tbs cream cheese, at room temp
3 leaves leaf lettuce
4 slices pepper Monterey Jack cheese
4 thin slices tomato
1/2 avocado, thinly sliced
4 thin slices red onion
1/2 c jicama thinly sliced into matchsticks
1/4 c sweet corn kernels, fresh or frozen and defrosted
1/4 c cooked black beans, drained and rinsed
Spread the tortilla thinly with the cream cheese. Place 2 lettuce leaves on the cream cheese. Layer the pepper Monterey Jack cheese over the cream cheese. Layer the tomato, avocado, onion, and jicama over the cheese. Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly. Slice in half diagonally.
From the Whole Foods Market Cookbook