Cool Crunchy Soy Wrap

• 1 cup frozen, shelled edamame, cooked and cooled
• 1 cup frozen baby white and gold corn, cooked and cooled
• 1 cup soy (veggie) crumbles, cooked and cooled
• ¼ cup chopped green onions
• ¼ cup chopped red pepper
• 1 cup creamy Italian salad dressing
• ½ cup roasted, salted soy nuts
• Leaf lettuce or flour tortillas
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Combine in large bowl edamame, corn, soy crumbles, green onions, red pepper and Italian salad dressing; refrigerate. To serve, place refrigerated mixture on a lettuce leaf or tortilla, and sprinkle with soy nuts. Fold lettuce or tortilla into a wrap. Secure with a wooden pick.

Makes 6 wraps

Nutrition per serving (1 wrap, 148 g): 239 calories; 13 g fat (1 g saturated; 0 trans fats); 0 cholesterol; 380 mg sodium; 17 g carbohydrate; 4 g fiber;11 g protein; 65 mg calcium; 2 mg iron

Source: Joyce Conard, Hutchinson, first-place main dish or entrée, Invent a Heart-Healthy Food competition, 2017 Kansas State Fair