Vegetable Salad Burritos
(makes 4 servings)
| 2 | medium tomatoes, seeded and diced |
| 1 | medium cucumber, seeded and diced |
| 1/2 | medium green bell pepper, seeded and diced |
| 2 | tablespoons (20 g) finely minced celery |
| 2 | tablespoons (20 g) finely minced red onion |
| 2 | tablespoons (8 g) minced cilantro |
| 2 | tablespoons (30 g) light mayonnaise |
| 1 | medium avocado, seeded, peeled, and diced |
| 4 | 6-inch (15 cm) fat free flour tortillas |
- In a medium bowl, combine tomatoes, cucumber, bell pepper, celery, red onion, cilantro, and mayonnaise. Cover and chill until ready to assemble.
- Just before serving, prepare avocado and stir into vegetable mixture. Using a slotted spoon to drain off any liquid, divide the mixture between the 4 tortillas, placing the vegetables just off-center, near the edge where you're going to start rolling. Roll up and cut each burrito in half. Serve at once.
| Per serving: | 210 calories (37% calories from fat), 5 g protein, 9 g total fat (1.8 g saturated fat), 29 g carbohydrates, 6 g dietary fiber, 3 mg cholesterol, 329 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (1 bread/starch, 3 vegetable), 1 1/2 fat |
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