Vegetable-Chorizo Wraps
Mexican Rice
Ingredients
- ¾ lb ground chorizo
- 1 cup frozen corn kernels
- ½ cup refrigerated salsa
- ⅓ cup Ranch dressing
- 1 Tbsp less sodium taco seasoning
- 1½ cups shredded iceberg lettuce
- 1 cup shredded Mexican blend cheese
- 6 burrito size flour tortillas
Instructions
- Cook chorizo in a large skillet over medium-high heat 6 to 8 minutes. Add corn; cook 4 to 6 minutes or until lightly browned.
- Whisk together salsa, dressing, and taco seasoning in a small bowl until smooth. Divide chorizo mixture, 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 less sodium taco seasoning
- 3 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in taco seasoning; sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
454
|
179
|
633
|
| Fat (g) | 29 | 2 | 31 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 32 | 38 | 70 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 1038 | 44 | 1082 |
| T. Sugs (g) | 2 | 0 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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