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Crispy Southwest Wraps

Updated on August 12, 2017
This is the result. Like I mentioned in the method, any left over mix I had left I put at the side of the wraps.
This is the result. Like I mentioned in the method, any left over mix I had left I put at the side of the wraps.

I tried out this recipe because my family and I were getting sick and tired of the same meals we are always having. So I created a meal plan of what we should eat for dinner, and this was one of them.

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: makes 10 small wraps or 6 large wraps.

Ingredients

  • 1 pound ground beef
  • salt and pepper, to taste
  • 2 1/2 teaspoons chilli powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons water
  • 1 can black beans, drained
  • 1 cup sweetcorn, drained
  • 1/2 red pepper, chopped
  • 1 onion, chopped
  • 1 cup cooked rice
  • 1 1/2 cup grated cheese, cheddar or colby jack
  • 1/2 cup sour cream
  • 5 large tortilla breads, or 10 small tortilla breads

Instructions

  1. Heat a large pan with some olive oil, then add the ground beef. Cook and crumble until brown. Season with salt and pepper to taste, then add the chilli powder, cumin, garlic powder and water. Stir to combine.
  2. Add the black beans, pepper, sweetcorn and onions and combine with the ingredients in the pan.
  3. Remove from heat. To layer your tortilla breads.
  4. Warm up the cooked rice in a pan. Once the rice is warm, you can begin to layer the tortilla breads.
  5. Layer the tortilla with a handful of cheese, and spread it evenly over the tortilla. Then add a small spoonful of rice, placing it in a line down one side of the tortilla. If you like sour cream, then add a couple small dollops of sour cream of top of the rice*, followed by a spoonful of the beef mixture.
  6. To fold the tortilla, fold up two edges while you then use the side filled with the mixture to carefully roll up the wrap*. (It will almost look like a burrito, but thicker).
  7. In a pan/skillet either spray the pan with cooking spray, or pour a little olive oil to grease the pan (I used olive oil). Gently brush a little bit of oil over the top, if wanted (this makes them a little more crispy) and place one wrap at a time seam way down first. Turn the wraps over every minute or two, until both side are golden in colour and crispy looking.
  8. Serve warm, and a dollop of salsa. If there is left over beef mixture, place it the mixture next to the wraps on your plate. This way you don`t waste food and it looks good for presentation.

Notes

  • I don't like sour cream, so I didn't add it to my wraps. It still tastes amazing without, for those who also don't like sour cream. So I would class this ingredient as optional.
  • Make sure you roll the wraps carefully, because when you fry the wrap in the pan, the mixture could fall out. This happened to me when I made my first one.

This is the result. Like I mentioned in the method, any left over mix I had left I put at the side of the wraps.
This is the result. Like I mentioned in the method, any left over mix I had left I put at the side of the wraps.
I know it isn`t the most appealing picture, but it`s just what ground beef looks like when being cooked, for those who are either new to cooking or first time cooking with meat. The end result is well worth it.
I know it isn`t the most appealing picture, but it`s just what ground beef looks like when being cooked, for those who are either new to cooking or first time cooking with meat. The end result is well worth it.
With all the seasonings, onions, peppers, beans, sweetcorn, etc added.
With all the seasonings, onions, peppers, beans, sweetcorn, etc added.
I used small wraps, so I know they don`t look full in this picture, but when they`re rolled up they are very full.
I used small wraps, so I know they don`t look full in this picture, but when they`re rolled up they are very full.

This was a great to make because I found that it was fairly quick to make, and also easy to make. When I made this we had a friend round, he didn`t want any because he was full from lunch. Once I had started to make the wraps, he wanted to try a bit of the beef mixture, well once he had that he wanted a whole wrap. He said that it was really tasty, so I know that if he liked it so would my family, and they did.

I think it was one of the best dinner recipes I have made, because it was like a combination burrito and a quesadilla, purly for the frying part. Either way, the family loved and so did I, and I know that I will definalty be making it again. Also the ingredients are inexpensive, well at least here in the Dominican it is, I don`t know how much it would be for you being in a different country, but I can`t imagine it being expensive.

So when you get round to making this recipe, tell me how well yours turned out and how much you liked it in the comments section below.

5 stars from 1 rating of Crispy southwest wraps
Nutrition Facts
Serving size: 6
Calories 693
Calories from Fat351
% Daily Value *
Fat 39 g60%
Saturated fat 19 g95%
Unsaturated fat 2 g
Carbohydrates 51 g17%
Sugar 3 g
Fiber 9 g36%
Protein 33 g66%
Cholesterol 112 mg37%
Sodium 350 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • lucy schmider profile image
      Author

      lucy schmider 5 weeks ago from dominican republic

      thank you! Just Ask Susan

    • Just Ask Susan profile image

      Susan Zutautas 5 weeks ago from Ontario, Canada

      Your wraps sound and look delicious!