Fiesta Salad Wraps
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
1/4 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.
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*;