Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps. This wrap is great for picnics or when you need to have dinner on the run. Add some crumbled feta or shredded Cheddar for another layer of flavor. Serve with carrot sticks, sliced bell pepper or other crunchy vegetables plus your favorite creamy dressing.

Turkey, Corn and Sun-Dried Tomato Wraps

Makes 4 servings.

Active Time: 20 minutes

Total Time: 20 minutes

1 cup corn kernels, fresh (see recipe tip) or frozen (thawed)

1/2 cup chopped fresh tomato

1/4 cup chopped soft sun-dried tomatoes (see 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

Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.

Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.

Recipe tips

--To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.

--Look for soft sun-dried tomatoes (not oil-packed) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.

Recipe Nutrition:

Per serving: 321 calories; 12 g fat (1 g sat, 5 g mono); 35 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 19 g protein; 4 g fiber; 682 mg sodium; 325 mg potassium

Nutrition Bonus: Vitamin A (47 percent daily value)

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at http://www.eatingwell.com.)