Southwestern Steak, Corn & Black Bean wraps

Ingredients
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
2 1/4 cups chopped Basic Grilled Flank Steak (about 9 ounces)
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation
Combine first 9 ingredients, stirring well to coat.

Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.
Yield

6 servings (serving size: 1 wrap)
Nutritional Information

CALORIES 327(29% from fat); FAT 10.4g (sat 4.7g,mono 4.3g,poly 0.7g); PROTEIN 21g; CHOLESTEROL 37mg; CALCIUM 131mg; SODIUM 796mg; FIBER 4.6g; IRON 3mg; CARBOHYDRATE 39.8g

Barbara Seelig Brown , Cooking Light, JULY 2005

Notes: This was really tasty! Though we didn't chill them and we heated up the corn & bean mixture and let it get a bit room temp. while the steak grilled. If you've ever tried the corn salsa from Chipotle it tastes a bit like that. We also used a fajita marinade for the steak.