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Cheddar-Succotash Wraps

Yield 6 servings (serving size: 1 wrap)

Ingredients

  • 2 cups cubed baking potato (about 1/2 pound)
  • 2 cups frozen baby lima beans, thawed
  • 1/4 cup water
  • 1 teaspoon olive oil
  • Cooking spray
  • 2 cups fresh corn kernels (about 4 ears)
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1/2 cup 2% reduced-fat milk
  • 1/2 teaspoon salt
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup sliced green onions
  • 3/4 cup salsa

Nutrition Information

  • calories 376
  • caloriesfromfat 20 %
  • fat 8.2 g
  • satfat 4.3 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 16.4 g
  • carbohydrate 61.7 g
  • fiber 5.6 g
  • cholesterol 19 mg
  • iron 4.2 mg
  • sodium 897 mg
  • calcium 213 mg

How to Make It

  1. Combine first 3 ingredients in a bowl. Cover; microwave at HIGH 3 minutes or until tender. Stir after 1 1/2 minutes. Drain.

  2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, bell pepper, and garlic; sauté 5 minutes or until tender. Stir in potato mixture, milk, and salt. Add cheeses, stirring until cheeses melt.

  3. Warm tortillas according to package directions. Divide corn mixture evenly down center of each tortilla; roll up. Top each serving with 2 tablespoons onions and 2 tablespoons salsa. Serve immediately.