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The Santa Fe Wrap

Yield 4 servings (serving size: 1 wrap)

Ingredients

  • 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup part-skim ricotta cheese
  • 2 tablespoons tub-style light cream cheese, softened
  • 1 tablespoon fresh lime juice
  • 1 garlic clove
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup canned black beans, rinsed and drained
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon hot sauce
  • 4 (10-inch) fat-free flour tortillas
  • 1 1/3 cups thinly sliced curly leaf lettuce
  • 3/4 cup shredded peeled jicama
  • 6 tablespoons (1 1/2 ounces) finely shredded Monterey Jack cheese
  • 3 tablespoons finely diced red onion

Nutrition Information

  • calories 324
  • caloriesfromfat 26 %
  • fat 9.5 g
  • satfat 5.7 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 13.8 g
  • carbohydrate 46.7 g
  • fiber 1.9 g
  • cholesterol 30 mg
  • iron 1.7 mg
  • sodium 798 mg
  • calcium 230 mg

How to Make It

  1. Place first 5 ingredients in a food processor or blender; process until smooth. Add feta, black beans, cilantro, and sauce; pulse 4 or 5 times or until combined.

  2. Spread 1 1/2 tablespoons bean mixture over each tortilla; top each with 1/3 cup lettuce. Divide jicama and remaining ingredients evenly among tortillas; roll up. Cut each wrap in half diagonally.