Southwest Veggie Wrap

This recipe was developed with students and chefs through the Chefs Move to Schools program. These recipes were developed with Chef Ed Colleran, of Universal Studios. This dish features black beans, cucumbers, salsa and Monterrey Jack cheese and a romaine and spring mix.

At a glance

Main Ingredient

Vegetables

Cuisine Type

Latin

Menu Part

Sandwich/Wrap

Serves

1 wrap

Yield: 1 wrap

Ingredients

1 tomato and herb tortilla
¼ cup coleslaw mix
¼ cup diced cucumbers
¼ cup black beans
½ cup salsa
¼ cup romaine mix
¼ cup spring mix
2 oz. shredded Monterrey Jack

Methods/Steps

1. If tortillas are not room temperature, place tortillas on lined sheet pan. Place in warmer for 30 minutes before assembling.

2. Drain and rinse black beans.

3. In bowl, mix coleslaw, diced cucumbers, black beans and salsa. Keep mixture refrigerated.

4. Mix romaine and spring mix.

5. To assemble wrap: Portion ¼ cup vegetable mixture on each tortilla. Top with 1 oz. cheese. Roll wrap. Cut in half, diagonall

Recipe by Orange County Public Schools, Orlando, Fla.

Related Terms:

Vegetables, Latin, Sandwich/Wrap

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 20, 2013

Follow us on