TEX-MEX WRAPS
Make and share this Tex-Mex Wraps recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, over medium heat, cook beans until heated through.
- Add in next 7 ingredients; cook for 2-3 minutes or until warm.
- Spread the bean mixture evenly onto the tortillas, leaving a 1-inch border.
- Sprinkle with cheese.
- Roll-up/wrap burrito style.
Nutrition Facts : Calories 871.9, Fat 19.9, SaturatedFat 9.8, Cholesterol 37.7, Sodium 875.7, Carbohydrate 136.3, Fiber 18.6, Sugar 4.2, Protein 36.6
TEX-MEX CHICKEN WRAPS
Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Combine first 7 ingredients.
- Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
- Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
TEX-MEX BEEF WRAPS (CROCKPOT)
I love Mexican food! This is an easy recipe with a lot of flavor. Made in the slow cooker, what more can you ask for? I got this recipe from a recipe email share group. This is the picture that came with the recipe. It tastes as good as it looks!
Provided by Sandy Williams
Categories Sandwiches
Time 4h45m
Number Of Ingredients 13
Steps:
- 1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
- 2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.
VEGGIE TEX-MEX TORTILLA WRAPS
Make and share this Veggie Tex-Mex Tortilla Wraps recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
- Spoon the mixture into a bowl and stir in the scallions and bell peppers.
- Spread one-fourth of the mixture on each tortilla.
- Roll the tortillas tightly and top with salsa.
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- In a large skillet add the ground beef, break it up then add the onion, chili powder, cumin, and taco seasoning. Stir well and cook for 3 to 5 minutes until the beef is no longer pink and the onion is translucent. Add the garlic and fire roasted tomatoes and cook for another 3 minutes or until all liquid is gone. Transfer to a bowl. Drain the fat if any.
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