Vegetable Chorizo Wraps
Mexican Rice
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Ingredients
- 1 (10-oz) pkg frozen veggie chorizo crumbles
- ⅓ cup water
- 1 cup frozen corn kernels
- ½ cup fresh salsa
- ⅓ cup Ranch dressing
- 1 Tbsp low-sodium taco seasoning
- 1½ cups shredded iceberg lettuce
- 1 cup shredded Mexican-blend cheese
- 6 burrito-size flour tortillas
Instructions
- Cook chorizo crumbles and water, covered, in a large skillet over medium-high heat 4 minutes. Reduce heat to medium, and cook, covered, 4 minutes. Uncover, add corn and cook 4 to 6 minutes longer or until browned.
- Combine salsa, dressing, and taco seasoning in a small bowl; whisk until smooth. Divide crumbles, corn, lettuce, cheese, and salsa mixture among tortillas. Roll up each wrap, and serve.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 Tbsp low-sodium taco seasoning
- ¼ tsp pepper
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in taco seasoning and pepper; sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
179
|
541
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 16 | 4 | 20 |
| Carb (g) | 34 | 38 | 72 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 1069 | 44 | 1113 |
Quick & Healthy Meal Plan
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