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Fiesta Salad Wraps

Fiesta Salad Wraps
Prep time: , Cook time: , Total time:


These colorful wraps bring a variety of flavors and textures together to create a lunchtime option that's easy to look forward to and even easier to prepare.



1 (1/2-pound) jicama, peeled and cut into strips

3/4 cup prepared lime vinaigrette or citrus vinaigrette

6 whole-wheat tortillas

1 head romaine lettuce, shredded

2 oranges, peeled and cut into thin rounds

1 tomato, diced

1 red bell pepper, seeded diced

1 (8 3/4-ounce) can kidney beans, drained and rinsed

1/2 cup whole natural almonds, roasted

1 thinly sliced green onion

2 tablespoons chopped cilantro

1 avocado

1/4 cup soy-based imitation sour cream such as Tofutti (optional)



Preheat oven to 200°F. Toss jicama with vinaigrette in large bowl; let stand 20 minutes. Heat foil-wrapped whole-wheat tortillas in oven for 10 minutes, or until warm. Toss remaining ingredients, except avocado and sour cream, with jicama and dressing. Peel, pit and cut avocado into slices; fill tortillas with salad mixture and top with avocado slices and soy sour cream, if desired. Wrap whole-wheat tortilla around salad mixture to close, and serve.  

Nutritional Info:

Nutritional Info:

Calories 392; Fat 19 g; Sat Fat 2.5 g; Mono Fat 10.5 g; Poly Fat 5.3 g ; Protein 11 g; Carb 53 g; Fiber 13 g; Cholesterol 0 mg; Sodium 743 mg; Calcium 120 mg; Potassium 933 mg; Vitamin E 5.0 mg*;


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