Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste.

Barbara Seelig Brown
Recipe by Cooking Light July 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients, stirring well to coat.

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  • Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.

Nutrition Facts

327 calories; calories from fat 29%; fat 10.4g; saturated fat 4.7g; mono fat 4.3g; poly fat 0.7g; protein 21g; carbohydrates 39.8g; fiber 4.6g; cholesterol 37mg; iron 3mg; sodium 796mg; calcium 131mg.
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