INGREDIENTS
1 cup corn kernels, fresh (see Tip) or frozen (thawed)
1/2 cup chopped fresh tomato
1/4 cup chopped soft sun-dried tomatoes (see Shopping Tip)
2 tablespoons canola oil
1 tablespoon red-wine vinegar or cider vinegar
8 thin slices low-sodium deli turkey (about 8 ounces)
4 8-inch whole-wheat tortillas
2 cups chopped romaine lettuce
DIRECTIONS
1.Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
2.Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.