Caribbean Wrap with Fresh Corn Salsa
  • 2cups chopped fresh tomatoes
  • 2cups fresh corn kernelsabout 2 ears
  • 115-ounce can black beans, drained and rinsed
  • 1/2cup chopped roasted red peppers
  • 3tablespoons finely chopped fresh basil
  • 2tablespoons lime juice
  • 1clove garlic, minced
  • 1/4teaspoon red pepper flakes
  • 1/2teaspoon salt
  • Pepperto taste
  • 410-inch tomato-flavored tortilla wraps
  • 1pound sliced lean deli roast beef or turkey
  • 1-1/3cups peeled, seeded, and julienned cucumber
  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.