The Santa Fe Wrap

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 26%
  • Fat: 9.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.8g
  • Carbohydrate: 46.7g
  • Fiber: 1.9g
  • Cholesterol: 30mg
  • Iron: 1.7mg
  • Sodium: 798mg
  • Calcium: 230mg


  • 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


  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.
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