Santa Fe Wrap Recipes

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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



Santa Fe Wraps image

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.

2 pkg (8 oz) cream cheese; softened
1 c sour cream
1 can(s) (4.5 oz) chopped green chilies
1 c (4 oz) shredded pepper jack cheese (with hot peppers)
3 green onions, sliced
2 Tbsp salsa
1 c fresh spinach, chopped
2 pkg flour tortillas, burrito size
salsa & sour cream for dipping

SANTA FE CHICKEN SALAD WRAP

Travel to New Mexico from your kitchen with Santa Fe Chicken Salad Wrap. Thanks to the tortillas, you can enjoy this Santa Fe Chicken Salad Wrap anywhere.

Provided by My Food and Family

Categories     Lunch

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8



Santa Fe Chicken Salad Wrap image

Steps:

  • Combine first 4 ingredients in large bowl; sprinkle with cheese.
  • Mix dressing and salsa. Add to lettuce mixture; toss to coat.
  • Spoon onto tortillas; roll up.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1000 mg, Carbohydrate 40 g, Fiber 5 g, Sugar 7 g, Protein 21 g

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) corn, drained
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (6 inch)

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



Santa Fe Chicken Salad Wraps image

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

4 cups torn romaine lettuce
1 lb chicken breast, grilled &,cut into strips
1 large tomatoes, chopped
1 1/2 cups frozen corn, cooked &,drained
1/4 cup parmesan cheese
1/4 cup ranch dressing
1/4 cup hot salsa
8 tortillas

SANTA FE CHICKEN WRAP

Make and share this Santa Fe Chicken Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h6m

Yield 4 serving(s)

Number Of Ingredients 11



Santa Fe Chicken Wrap image

Steps:

  • In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
  • Add the chicken strips; toss to coat.
  • Marinate at room temperature for 30 minutes.
  • Use a lightly oiled indoor or outdoor grill.
  • Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
  • To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
  • Roll up burrito style--fold in the two sides and roll up bottom to top.
  • Cut each wrap in half on the bias and serve.

Nutrition Facts : Calories 465.1, Fat 7.5, SaturatedFat 2.1, Cholesterol 37, Sodium 1453.7, Carbohydrate 72.8, Fiber 4.7, Sugar 7.2, Protein 25.5

3/4 cup plain low-fat yogurt
3 canned chipotle chiles, minced
1 tablespoon fresh lime juice
1/2 teaspoon salt, to taste
2 boneless skinless chicken breast halves, each sliced into 4 long strips
2 cups cooked rice
1 poblano pepper, cored,seeded,and cut into 8 strips
4 scallions, trimmed
4 burrito-size flour tortillas, heated
1 large plum tomato, cut into thin wedges
4 teaspoons adobo sauce (from the canned chipotle chilies)

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



Santa Fe Wrap image

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

1/2 lb extra lean ground beef
1 cup canned black beans, drained and rinsed
1/3 cup chunky salsa
2 tablespoons sliced green onions
1/2 cup shredded monterey jack cheese
1/2 cup shredded lettuce
1/2 cup chopped tomato
4 tablespoons sour cream
4 burrito-size flour tortillas

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



Santa Fe Vegetable Wrap image

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

2 (12 inch) whole wheat tortillas, any flavor
1 1/2 tablespoons cream cheese, room temperature
1 teaspoon chipotle chile in adobo (optional)
4 leaves lettuce
4 slices monterey jack pepper cheese
4 slices tomatoes (thin slices)
1/2 avocado, thinly sliced
4 slices red onions (thin slices)
1/2 cup jicama, thinly sliced into matchsticks
1/4 cup fresh sweet corn or 1/4 cup frozen corn, defrosted
1/2 cup cooked black beans, drained and rinsed

SANTA FE VEGGIE WRAP

I combined elements from the other Santa Fe recipes on this site to make this version. I think the adobo spread and vegetable relish benefit from a night in the fridge; it's probably not essential, but it sure makes assembly a breeze to have prepped everything the night before.

Provided by HopeJohnJP

Categories     Lunch/Snacks

Time 15m

Yield 6 sandwhiches, 6 serving(s)

Number Of Ingredients 11



Santa Fe Veggie Wrap image

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.

Nutrition Facts : Calories 285.3, Fat 12.9, SaturatedFat 7, Cholesterol 35.5, Sodium 174.2, Carbohydrate 32.7, Fiber 8.8, Sugar 5.9, Protein 14

3 ounces cream cheese, at room temp or softened (NOT reduced fat)
1 tablespoon adobo sauce (to taste)
1 red bell pepper, diced
1 (15 ounce) can corn, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
6 large whole wheat tortillas
1 head romaine lettuce leaf, ribs removed
4 ounces sharp cheddar cheese, grated
1 cup guacamole

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #main-dish     #beans     #beef     #sandwiches     #black-beans     #ground-beef     #meat

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