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Southwestern Roast Beef Wraps

Oxmoor House
Yield 6 servings (serving size: 1 wrap)
Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.


  • 2 tablespoons minced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro
  • 1 (16-ounce) can reduced-fat refried beans
  • 1 (11.2-ounce) package light stone-ground whole-wheat wraps
  • 9 ounces lean deli roast beef
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese

Nutrition Information

  • calories 364
  • caloriesfromfat 0.0 %
  • fat 11 g
  • satfat 3.5 g
  • monofat 3 g
  • polyfat 0.5 g
  • protein 23.6 g
  • carbohydrate 41.9 g
  • fiber 6.9 g
  • cholesterol 36 mg
  • iron 3.6 mg
  • sodium 680 mg
  • calcium 123 mg

How to Make It

  1. Combine first 6 ingredients in a bowl, stirring with a spoon. Add corn and cilantro; toss until coated.

  2. Spread refried beans on 1 side of each wrap. Top wraps evenly with beef. Spoon corn mixture evenly over beef, and sprinkle evenly with cheese. Roll up wraps, and wrap in foil or wax paper. Refrigerate until thoroughly chilled.


  4. Young Chefs can:


  6. Older Chefs can:

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit