From EatingWell
Fresh corn kernels, tomatoes, and lettuce fill these hearty turkey wraps. This wrap is great for picnics or when you need to have dinner on the run. Add some crumbled feta or shredded cheddar for another layer of flavor. Serve with carrot sticks, sliced bell pepper or other crunchy vegetables alongside your favorite creamy dressing.
Ingredients
Makes 4 servings
- 1 cup corn kernels, fresh or frozen (thawed)
- ½ cup chopped fresh tomato
- ¼ cup chopped soft sun-dried tomatoes
- 2 tablespoons canola oil
- 1 tablespoon red-wine vinegar or cider vinegar
- 8 thin slices low-sodium deli turkey (about 8 ounces)
- 4 8-inch whole-wheat tortillas
- 2 cups chopped romaine lettuce
Preparation
Active time 20 minutes | Total time 20 minutes
- Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
- Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.
Tips
To remove corn kernels from the cob, stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” (for sauces, soups or puddings), after cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. You’ll get about 1 cup fresh kernels from one large ear of corn.
For this recipe, soft sun-dried tomatoes (not oil-packed) work best. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.
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