Wrap N' Roll Recipe

For those who love Tex-Mex flavors, these are good to have on hand in the freezer for the days you need lunch in a hurry. Be sure to try the tasty variations, too. Send small containers of salsa and sour cream for dipping.

By Jean Paré

From School Days Lunches

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Yield: 8 servings

What You Need

BEAN FILLING
19 oz. can of mixed beans, rinsed and drained
¼ cup mild (or medium) salsa
¼ cup cream cheese, softened
8 flour (or whole wheat flour) tortillas (9 inch diameter)
8 deli ham slices

What to Do

Bean Filling: Mash beans with fork in medium bowl.

Add salsa and cream cheese. Stir well. Makes about 2 cups filling.

Spread about 1/4 cup filling evenly on 1 tortilla, almost to edge.

Place 1 ham slice on top of filling. Roll up tightly, jelly roll-style. Repeat with remaining filling, tortillas and ham, for a total of 8 wraps. Freezes well. To serve, cut each wrap in half diagonally.

1 wrap: 304 Calories; 10.5 g Total Fat (4.1 g Mono, 2.1 g Poly, 3.5 g Sat); 29 mg Cholesterol; 38 g Carbohydrate; 3 g Fiber; 14 g Protein; 836 mg Sodium

CHEESY WRAP ’N’ ROLL: Sprinkle 2 tbsp. grated medium (or mild) Cheddar cheese on top of bean filling on each tortilla before adding ham.

VEGGIE WRAP ’N’ ROLL: Omit ham. Sprinkle 2 tbsp. grated carrot on top of bean filling on each tortilla before rolling.

Also, see 9 Healthy Back to School Lunch Recipes