Corn Salsa Veggie Wrap

Ingredients

2 tortillas

2 cups red leaf lettuce

1 avocado, sliced

3 Tbs feta cheese, crumbled

1/4 red pepper, sliced

1 can pinto beans, drained & rinsed (will have leftovers)

Corn Salsa

Leftover red pepper (3/4), diced

1 can corn, drained & rinsed (frozen or fresh even better)

2 Tbs finely minced onion (soak in water for 5 minutes to soften intensity)

juice of 1/2 lime

zest of lime

1 jalapeno, half seeds removed

1 tsp chili powder

2 garlic cloves, pressed

1 tsp maple syrup

1 tsp sea salt

1 tsp freshly cracked pepper

Directions

1. Mix all corn salsa ingredients together and allow for flavor to combine, the longer the better.

2. Place all the wrap ingredients into the wraps, top with corn salsa, and roll up tightly.

I was in the mood to make a wrap (Eric's favorite), so this was my invention. I liked the idea of having a corn salsa for the flavor punch rather than a heavy mayo or sauce.