Southwest Taco Wrap
I am a huge fan of all things that can be wrapped in a tortilla, and I’m not afraid of being inventive. 5 times out of 10, my leftovers end up rolled into a burrito of some type. I think perhaps the strangest thing I’ve put into a tortilla is pulled pork and baked beans, with a little shredded angel hair cabbage (super delicious, b-t-dubs). My husband’s favorite non-traditional breakfast burrito includes seasoned ground beef and a green chile gravy. It sounds weird, but if you ever try it, it’ll change your world. (Maybe I’ll post a recipe on that in the future?) When you have tortillas, the options are really endless.
I live in a pretty small town. Sometimes I get frustrated by the lack of restaurants, entertainment venues and quality grocery stores, but one thing I never want for is fresh, handmade tortillas. There are several different places to purchase freshly made tortillas, and ooooh they are good. Sometimes I make my own homemade tortillas, but the ones I can get locally are just as fresh and preservative free, so I pick those up frequently as well.
Here is a recipe I created using ingredients I had in my fridge and pantry, which turned out to be a well balanced, tasty combination.
Southwest Taco Wrap
- 4 tbsp olive oil, divided
- 1 – 2 jalapenos, stemmed, seeded and diced finely
- 1 – 2 roma tomatoes, diced
- 1 cup grilled chicken breasts, cut into small cubes
- 1 cup black beans
- 1 cup corn kernals
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 whole wheat tortillas
- 1 cup shredded colby jack cheese
- 4 tbsp ranch dressing (I recommend a jalapeno ranch dressing)
In a pan, warm 2 tbsp olive oil over medium heat. Add in jalapenos, and saute until starting to soften, about 5 minutes. Add in remaining ingredients, except the tortillas, cheese and ranch. Stir and warm for an additional 5 minutes. Remove from heat.
Grab a tortilla, and pour in a fourth of the chicken mixture, top it with 1/4 cup of cheese, and 1 tbsp of ranch dressing. Fold into a burrito, with all sides tucked in. Continue with the remaining 3 tortillas.
In a large grill pan or saute pan, warm remaining 2 tbsp of olive oil over medium-high heat. Once the olive oil is warm, place two wraps into the pan, and grill/cook until golden brown, about 60 seconds. Flip onto the other side, and cook until golden brown, then remove from heat. Repeat for remaining two wraps.
We serve this along side calabacitas, and it makes a wonderful pairing! Enjoy!
This recipe was shared on Natural Living Monday!
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