The Santa Fe Wrap



4 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.


March 1998
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