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Monday, June 23, 2014

Southwestern Veggie Wrap with Chipotle Yogurt Sauce


I made this recipe a few weeks ago for our trip to Georgia. We had a nine and a half hour drive ahead of us and we wanted to not be sluggish by the time we got to our destination. This was a nice healthy lunch for us to eat when we were halfway to our destination. I made these around 6:00am and they stayed good until noon.

Recipe adapted from The Miniature Moose.

Ingredients:
Sauce
-1/3 cup Greek yogurt
-1/4 cup Barbecue Sauce of Choice
-3 teaspoons adobo sauce
-1/4 teaspoon Salt
Wraps
-4 large flour tortillas
-2 cups, shredded romaine
-1/2 cup corn, canned
-1/2 cup tomato, diced
-1/2 cup bell pepper, diced
-1 Avocado, sliced
-1/2 cup, shredded fiesta jack cheese

1.) Add the romaine, corn, tomato, bell pepper, avocado and shredded cheese in equal portions to all four tortillas.
2.) Spoon as much sauce down the center of each as you'd like.
3.) Wrap tightly. 


Dave and I both enjoyed this wrap. The vegetables were full of flavor and the yogurt sauce had a little bit of heat to it, but not too much. I was also impressed with how well these seemed to hold up in our cooler, these would be a great lunch to take to work.

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