Recipes: Wraps

the recipes

june 2001

Wraps

Barbecued Beef Burrito Wraps

(makes 6 servings)

6	8-inch (20 cm) flour tortillas
1 1/4	cup (143 g) shredded low-fat Monterey Jack cheese
1	7-ounce can green chiles, drained, seeded, and cut into strips
1 1/2	pounds (720 g) low-sodium thinly sliced turkey breast
2	medium tomatoes, thinly sliced
2	medium yellow onions, thinly sliced
2	cups (110 g) shredded iceberg lettuce
	purchased hot sauce (optional)

To assemble the burritos: lay the tortillas flat on the grill over low coals (heat) or on a work surface. Quickly distribute equal amounts of the cheese on the center each tortilla to within 2 inches of the top and bottom. Top with strips of chile, slices of turkey, tomato slices, onion slices, and the shredded lettuce.
Fold the ends over the filling, then fold one side over the filling and roll up to make a cylindrical package.
If working on the grill, cook until tortilla is toasted and crisp, then turn over and cook until toasted on the other side, about 2 to 3 minutes per side. If assembling the burritos off the grill, place the burritos, seam side down on the grill and cook as directed above.
Serve the burritos immediately. If using, pass hot sauce to add as desired.

Per serving:	358 calories (17% calories from fat), 45 g protein, 7 g total fat (3.6 g saturated fat), 30 g carbohydrates, 4 g dietary fiber,58 mg cholesterol, 752 mg sodium, 441 mg potassium
Diabetic exchanges:	5 lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)

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