2 cups Pico de Gallo
1⁄2 cup chicken (cooked, finely chopped)
1⁄2 cup corn (no salt added, canned or frozen, thawed)
1⁄4 cup green onion (chopped)
1⁄4 cup bell pepper (green, chopped)
1⁄2 cup cheddar cheese (shredded, reduced fat, or Monterey jack or queso fresco)
12 corn tortillas
2 teaspoons vegetable oil
Heat oven to 425°F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling onto the center of each tortilla. Roll up tightly and secure each with a toothpick.
Place rolled tortillas seam side down on a baking sheet and brush each lightly with oil. Bake for 10 to 15 minutes or until crisp and lightly browned.
Place 3 taquitos on each plate and serve with remaining Pico de Gallo.
1 8-inch whole wheat tortilla wrap
2-4 slices of your favorite meat: ham, turkey, chicken, roast beef
1-2 slices of your favorite cheese: provolone, marbled jack, pepper jack, Swiss and many more
Add your favorite veggies: sliced tomato, onion, lettuce, avocado, spinach
1 small spoonful of your favorite flavorings: mustard, barbeque sauce, guacamole, etc.
Take the tortilla and spread your flavoring on the tortilla, but do not go all the way to the edge or it will become a messy sandwich.
Add the meat, then cheese, and then veggies.
Gently roll the tortilla up and cut in half at an angle.
Turkey Spinach and Apple Wrap
1 Tablespoon reduced fat mayonnaise
4 thin slices turkey breast (4 ounces)
2 teaspoons honey mustard
¼ Granny Smith apple, sliced paper-thin
2 whole wheat lavish wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely packed
Combine mayo and mustard.
Lay out both wraps. Spread the edges of each with the mayo mixture.
Leaving a margin free on the side closest to you, arrange a layer of greens on tops of wraps.
Top each layer with half the turkey.
Evenly divide apple slices and lay lengthwise across turkey.
Fold over the end of the wrap closest to you, then the two sides.
Roll the wrap as tightly as possible toward the opposite side.
Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving.
When ready to serve, remove plastic wrap and cut each wrap in half at an angle.
Julia’s Cranberry Salad
2 15-ounce cans whole cranberries
8 ounces frozen dark sweet cherries
8 ounces frozen blueberries
8 ounces frozen blackberries
1 large red apple, chopped
1 large orange, peeled and chopped
2 Tablespoons grated orange rind
1 cup walnut halves
Mix all ingredients together.