Caribbean Wrap with Fresh Corn Salsa

This low-fat meal scores high in flavor with the additions of vine-ripened tomatoes and fresh corn sliced off the cob. Use jarred roasted red peppers, available in most markets. Check your farmers’ market or natural grocery for orange, purple, or even jet- colored heirloom tomatoes.

Caribbean Wrap with Fresh Corn Salsa

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Ingredients

• 2 cups chopped fresh tomatoes
• 2 cups fresh corn kernels about 2 ears
• 1 15-ounce can black beans, drained and rinsed
• 1/2 cup chopped roasted red peppers
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• Pepper to taste
• 4 10-inch tomato-flavored tortilla wraps
• 1 pound sliced lean deli roast beef or turkey
• 1-1/3 cups peeled, seeded, and julienned cucumber

Ingredients 2 cups chopped fresh tomatoes 2 cups fresh corn kernels about 2 ears 1 15-ounce can black beans, drained and rinsed 1/2 cup chopped roasted red peppers 3 tablespoons finely chopped fresh basil 2 tablespoons lime juice 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt Pepper to taste 4 10-inch tomato-flavored tortilla wraps 1 pound sliced lean deli roast beef or turkey 1-1/3 cups peeled, seeded, and julienned cucumber

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Instructions

1. Combine tomatoes, corn, black beans, roasted peppers, basil, lime juice, garlic, red pepper flakes, salt, and pepper in a large bowl. Toss until thoroughly mixed.
2. Lay wraps on a work surface. Divide roast beef or turkey evenly down the center of the four wraps and sprinkle each with 1/3 cup cucumber. Top with 1/2 to 3/4 cup of the tomato-corn mixture. Fold the wrap around the filling, burrito-style. Slice each wrap in half and serve with extra salsa.