Santa Fe Veggie Wraps

This is my favorite summertime meal. Easy to prepare, no extra heat in the kitchen (well, minimal extra heat in the kitchen), colorful and fresh ingredients, and most importantly light and delicious!

Santa Fe Veggie Wraps

by: Jessica Krohn, a Texas friend who should now be a Utah friend since we both live here. I should call her.

Serves 2

2 whole wheat tortillas (you lucky devils in Texas who can get fresh wheat tortillas from HEB....)
1 1/2 tablespoons cream cheese, softened
3 leaves red or green leaf lettuce ( we used spinach tonight)
4 slices pepper jack cheese
4 thin slices tomato
1/2 avocado, thinly sliced
4 thin slices red onion
1/2 cup thinly sliced jicama
1/4 cup fresh or frozen and thawed sweet corn
1/2 cup cooked black beans, rinsed and drained

Spread cream cheese on tortilla. Layer other ingredients on top and roll up tightly. Serve.
Notes: One day I will be awesome and make my own whole wheat tortillas, but today was not that day and I used white tortillas (the cook yourself kind, mmm). I've made this countless times and again, improvisation is key. I rarely have jicama. I did tonight and it was a nice touch (you can use your leftover jicama from when you make these). We really enjoy these wraps. Especially me. I could eat them every day in the sweet, sweet, summertime.

P.S. Dear Winter, I packed away our winter coats today in good faith that you are going to GO AWAY. It's June. Give up already, please.