Recipe by Cooking Light June 2000

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Yield:
6 servings (serving size: 1 wrap)
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Ingredients

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Directions

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

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  • 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.

  • 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.

Nutrition Facts

376 calories; calories from fat 20%; fat 8.2g; saturated fat 4.3g; mono fat 2.6g; poly fat 0.7g; protein 16.4g; carbohydrates 61.7g; fiber 5.6g; cholesterol 19mg; iron 4.2mg; sodium 897mg; calcium 213mg.
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