Mexican Salad Wraps

I came up with this idea after I made the skinny Southwest Egg Rolls.    Why not turn it in to a salad....or eat it as a wrap?   I tried it out, and was so painfully easy, and so totally delicious.   It makes for a quick and easy lunch or dinner.    

1 Can of Corn, drained
1 Can of black Beans, rinsed and drained
1 cup reduced fat shredded cheese, Mexican blend
5 cups of shredded romaine lettuce
1 cup of cherry tomatoes, sliced in half
fresh cilantro, to taste
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt
6 flour tortillas
6 TBS. light ranch dressing
2 tsp. taco seasoning (or more, to taste)

Mix the first 9 ingredients together.     Combine the ranch dressing and taco seasoning.     Add the dressing to the salad mix and toss thoroughly.     Let it sit for about ten minutes, and toss it again.   Adjust seasoning and dressing as needed.

Put a large amount on a flour tortilla and make a wrap.    For an added crunch and flavor punch, put about 3 crumbled up tortilla chips on the top.

Serves: 6 huge wraps
Calories:  316
Carbs:  40
Fat:   9
Protein:  16
Fiber:   10

My husband ended up just eating it as a salad.    I crumbled up tortilla chips on it like croutons, and he gave it two thumbs up.    My husband isn't really a salad or veggie man, so this was a good way to get him to eat some!   The beans and the corn also make it very filling, so he was completely satisfied for right around 300 calories.  :)