Another great one from Jessica, thank you! Seriously, we loved this. Blaine was so impressed that he could like something vegetarian so well, and for those meataholics out there, I am sure you could add some grilled chicken if you want! Four stars for sure, easy and delicious. The pepperjack is a must. I didn't have jicama, but I've had it before and it is yummy so it would be fun to add, but don't shy away just because you don't have any. Oh and I didn't have wheat tortillas, just white and they were dandy (the kind from Costco where you just buy the dough and cook them up yourself, so good!).
Santa Fe Vegetable Wrap
This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to 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.
1 (12-inch) whole wheat tortilla, any flavor
1 1/2 tablespoons 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
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.