☐ 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
PREPARATION
Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
Tip: 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.
Shopping Tip: 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.
