SANTA FE WRAP
Make and share this Santa Fe Wrap recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440.6, Fat 15.3, SaturatedFat 6.9, Cholesterol 53, Sodium 927.3, Carbohydrate 49.1, Fiber 7.1, Sugar 2.8, Protein 26
SANTA FE VEGETABLE WRAP
This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping.
Provided by SusieQusie
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 433.3, Fat 28.7, SaturatedFat 14.3, Cholesterol 61.8, Sodium 346, Carbohydrate 26.4, Fiber 10.2, Sugar 4.2, Protein 20.9
SANTA FE FOLDOVER (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Want to try something new for dinner? Wrap up Southwest flavors in a tender baked crust and top with fresh veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 3
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
- In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
- Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 5 mg, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 0 g
SANTA FE WRAPS
This is a Paula Deen recipe that has been modified a little and one of our favorites. Our family & friends love this one!! These can be made ahead of time and refrigerated until ready to serve. I always do!! : )
Provided by Sherri Greer
Categories Vegetable Appetizers
Number Of Ingredients 9
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.
SANTA FE PINWHEEL WRAPS FOR A CROWD
A combo of colored favored tortillas works great. The presentation, people with rave over. This makes 90 to 96 pinwheels, figure 5 per person.
Provided by Dancer
Categories Lunch/Snacks
Time 30m
Yield 90 to 95 wraps.
Number Of Ingredients 10
Steps:
- Mix together grated cheeses, basil, black olives, green onion, garlic and mayonnaise.
- Thinly spread mixture all over open tortilla.
- Then at the one end of the tortilla, lay 3 or 4 strips of roasted pepper as well as about 1/2 cup of slivered lettuce.
- Roll up the tortilla tightly.
- Wrap the tortillas tightly in plastic wrap and refrigerate until ready to use.
- Remove from refrigerator; slice each tortilla (on a bit of an angle) in about 8 slices.
- Then display the slices on a platter with a little parsley or other garnish.
Nutrition Facts : Calories 47.9, Fat 3, SaturatedFat 1.2, Cholesterol 4.9, Sodium 114.6, Carbohydrate 3.7, Fiber 0.2, Sugar 0.5, Protein 1.6
SANTA FE SALAD WITH TORTILLA STRAWS
Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
- Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
- Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.
Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g
SANTA FE CHICKEN SALAD WRAPS
I found this recipe in a Kraft What's Cooking magazine. As I normally do at our house, I made some adjustments to make the recipe lighter in fat & to accommodate our picky eating habits. These wraps are full of flavour & very quick & easy to prepare!
Provided by Debbb
Categories Chicken Breast
Time 20m
Yield 8 tortillas, 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss romaine, chicken, tomato, corn and cheese.
- Combine dressing and salsa.
- Pour over romaine mixture.
- Spoon salad onto tortillas and roll.
Nutrition Facts : Calories 861, Fat 32.1, SaturatedFat 8.1, Cholesterol 83.1, Sodium 1328.4, Carbohydrate 103.2, Fiber 9.2, Sugar 5.4, Protein 42.8
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