Santa Fe Veggie Wraps Recipes

Steps:

• Spread the tortilla thinly with the cream cheese.
• Place 2 lettuce leaves over the cream cheese.
• Layer the pepper Monterey Jack cheese over the lettuce.
• Layer the tomato, avocado, onion and jicama over the cheese.
• Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly.
• Slice in half diagonally.

Steps:

• 1. In a large bowl, combine first 6 ingredients. Beat at medium speed, stir in spinach.
• 2. Spread evenly over surface of each tortilla, roll up tightly, cut crosswise.
• 3. Bake at 350 degrees for about 10 min. or so (just needs to be starting to get a little crispy.

Steps:

• Place the tortilla on a plate.
• Place the shredded cheese on tortilla to cover.
• Place rice on cheese; pour the chipotle honey sauce over all ingredients.
• Microwave for 60 seconds or longer to heat rice and tortilla.
• Sprinkle the tomatoes across bottom 1/3 of tortilla.
• Place the avocado slices over the tomatoes.
• Place the fried tortilla strips or crushed chips on avocado.
• Roll up the wrapper tightly.
• Rice Medley:.
• Choose your favorite seasoned rice mix and cook according to package directions. Mix in desired amount of cooked corn, black beans, red beans, bell peppers and onion and toss well.
• Chipotle Honey Sauce:.
• Mix together the honey mustard dressing, lime juice and chipotles into a sauce. You can add more or less of the chipotle for a spicier or milder sauce.

Steps:

• Whisk adobo sauce into cream cheese. Adjust heat to taste. Refrigerate.
• Combine pepper, corn, beans, cilantro and lime juice. Season with salt and pepper if desired. Refrigerate.
• Spread each tortilla with a thin layer of adobo cream cheese out to the edge. Place lettuce leaves across the middle third of the tortilla. Sprinkle with cheddar cheese.
• Using a slotted spoon, spread 1/3 cup vegetable relish over lettuce. Spread a generous 2 T. guacamole over relish and top with additional lettuce. Enclose sides and roll up, finishing seam side down.

Steps:

• In a large heavy skillet heat oil over medium-high heat.
• Cook and stir the corn and onion in hot oil for 5 minutes.
• Stir in the zucchini and cumin.
• Cook and stir about 3 minutes more ou until the corn is just tender.
• Remove from heat.
• Stir in tomatoes, cilantro, salt and hot pepper sauce.

Steps:

• In a large bowl, beat cream cheese until creamy. T.
• hen add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops.
• Beat at medium speed with an electric mixer.
• Stir in spinach.
• Spread mixture evenly over the surface of each tortilla.
• Roll up tortillas tightly and cut each tortilla crosswise into 6 slices.
• Skewer each wrap with a wooden toothpick.
• Serve immediately or chill.
• Serve with salsa for dipping, if desired.

Steps:

• Cook the ground round in a large skillet until no longer pink. Drain any fat, or use wadded paper towels to remove it from the skillet.
• Add the beans and cook until mixture is hot.
• Evenly divide mixture on 4 flour tortills.
• Evenly divide remaining ingredients and place on tortillas.
• Wrap like a burrito.
• Serve immediately.