Salsa Wrap

Author: Canadian Living

Eleven-year-old Daniel Iurincic loves the special lunch wrap his dad invented. "My dad rips the top of the paper towel that holds my wrap so I'll know how to eat it," explains the soccer star. Roll the wrap as directed. Add yogurt and fruit salad to complete the lunch.

  • Portion size 10 servings

Ingredients

  • 8 oz lean ground beef
  • 1/2 cup chunky salsa
  • 10 (6 inch/15 cm) whole wheat tortillas
  • 3/4 cups light spreadable cream cheese
  • 5 romaine leaves torn in half

Method

In nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add salsa; cook over medium heat for 5 minutes. Let cool.

Lay tortillas on work surface. Spread each with rounded 1 tbsp (15 mL) cream cheese, leaving 1-inch (2.5 cm) border. Spoon about 2 tbsp (25 mL) of the beef mixture along centre of each; top with half of lettuce leaf. Fold up bottom edge of tortilla, then sides; roll up. (Make-ahead: Wrap individually in plastic wrap and refrigerate for up to 24 hours.)

Nutritional facts <b>Per wrap:</b> about

  • Sodium 291 mg
  • Protein 9 g
  • Calories 154.0
  • Total fat 6 g
  • Cholesterol 24 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salsa Wrap

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