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Appetizers: CRISPY CARIBBEAN VEGGIE WRAPS - from Light & Tasty (Oct-Nov '06) submitted by Connie Wilson
Thanks Connie, for bringing these to try! Everyone LOVED them...

1 medium sweet potato
1/2 cup canned black beans, rinsed & drained
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon EACH - salt, ground cumin & chopped jalapeno pepper
1 garlic clove, minced
1/4 cup water
22 wonton wrappers
1 1/2 cups salsa

Scrub sweet potato and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash pulp; stir in the next eight ingredients.

Lightly brush water over all four edges of one wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling. Place on a baking sheet coated with nonstick cooking spray. Lightly spray wraps with nonstick cooking spray. Bake at 375 for 15 minutes or until golden brown. Serve warm with salsa.

Nutrition facts: 2 wraps w/about 2 tablespoons salsa = 80 calories, trace fat), 1 mg cholesterol, 482 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein. Diabetic exchange: 1 starch.

2 wraps = 1 Point

cblessum on 8/2/2007