Tex Mex Veggie Wraps

These tasty veggie wraps get a spicy kick from jalapeno pepper and salsa. For a mild kick, use a poblano pepper, or for hot, hot, hot, go for habanero. Make up the veggie mix ahead of time so you can quickly put one together to take to the office or when you're on the go.

Ingredients:

• ½ cup diced zucchini
• ½ cup diced red or yellow bell pepper
• ½ cup frozen corn, thawed and drained
• 1 jalapeño pepper, seeded and chopped
• ¾ cup (3 ounces) shredded reduced-fat Mexican cheese blend
• 3 tablespoons salsa or picante sauce
• 2 (8-inch) fat-free flour tortillas

Directions:

1. Combine zucchini, bell pepper, corn and jalapeño pepper in small bowl. Stir in cheese and salsa; mix well.
2. Soften tortillas according to package directions. Spoon vegetable mixture down center of tortillas, distributing evenly; roll up burrito-style. Serve wraps cold or warm. To warm, cover with paper towel and microwave on HIGH 40 to 45 seconds or until cheese is melted. Makes 2 wraps.

Nutrition per Serving:

(Serving size = 1 wrap)

• Calories = 221
• Total fat = 7 g
• Saturated fat = 5 g
• Cholesterol = 19 mg
• Carbohydrate = 26 g
• Fiber = 4 g
• Protein = 16 g
• Sodium = 664 mg

Dietary Exchanges:

• Meat = 1

Source: www.diabeticcooking.com