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“This recipe is from "Alive" magazine and it is very tasty and satisfying. It is a meal in itself and peppy flavor. I cut back on the rice and cheese and used HOT salsa. The corn I used were canned but you can use frozen. The carrots were fresh shoe string cut.”
READY IN:
40mins
SERVES:
4
YIELD:
4 tortilla wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the cooled rice, veggies, cheese, mayo salsa, cumin & chili powder.
  2. Divide the mix between the 4 tortillas, roll up the tortilla tucking in the sides.
  3. Wrap tortillas in foil and heat in 375 oven for apprx 20 - 25 minutes or until the ingredients are hot through and the cheese has melted.
  4. Enjoy.

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