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Santa Fe Vegetable Wrap

Serves 2
Time 10 min
This recipe is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chile in adobo sauce into the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping.
Special Diets:
Ingredients
  • 1 (12-inch) whole wheat tortilla, any flavor
  • 1 1/2 tablespoon cream cheese, softened
  • 3 leaves red or green leaf lettuce
  • 4 slices pepper jack cheese
  • 4 thin slices tomato
  • 1/2 avocado, thinly sliced
  • 4 thin slices red onion
  • 1/2 cup thinly sliced jicama
  • 1/4 cup fresh or frozen and thawed sweet corn
  • 1/2 cup cooked black beans, rinsed and drained
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Exclusively for Prime members in select ZIP codes.

Method

Spread tortilla with cream cheese. 

Place 2 lettuce leaves over the cream cheese. 

Layer the pepper jack cheese on top, then layer the tomatoes, avocados, onions and jicama over the cheese. 

Spoon corn and black beans evenly over the top. 

Top with the remaining lettuce leaf and roll up tightly.

 Slice in half diagonally and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (12-inch) whole wheat tortilla, any flavor
  • 1 1/2 tablespoon cream cheese, softened
  • 3 leaves red or green leaf lettuce
  • 4 slices pepper jack cheese
  • 4 thin slices tomato
  • 1/2 avocado, thinly sliced
  • 4 thin slices red onion
  • 1/2 cup thinly sliced jicama
  • 1/4 cup fresh or frozen and thawed sweet corn
  • 1/2 cup cooked black beans, rinsed and drained
Shop with Prime

Exclusively for Prime members in select ZIP codes.