Vegetable Salad Burritos

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

  1. In a medium bowl, combine tomatoes, cucumber, bell pepper, celery, red onion, cilantro, and mayonnaise. Cover and chill until ready to assemble.
  2. 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