54th Street Southwest Tortilla Wraps Recipes

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54TH STREET SOUTHWEST TORTILLA WRAPS



54th Street Southwest Tortilla Wraps image

This is a copycat recipe of 54th Street Bar & Grill's "Southwest Tortilla Wraps". Absolutely delicious! Description from 54th Street's menu: Fire grilled chicken, romaine lettuce, Parmesan cheese, jalapeno bacon, tortilla strips and pico de gallo tossed in a chipotle ranch dressing and stuffed in a large flour tortilla. NOTE: This recipe contains 691 calories per serving. The calculations in the nutrition facts on the right side of this page are *incorrect*.

Provided by ryanb006

Categories     Lunch/Snacks

Time 1h30m

Yield 8 wraps, 8 serving(s)

Number Of Ingredients 10

8 large flour tortillas (10-inch)
1 1/2 lbs boneless skinless chicken breasts, cut into cubes
8 slices bacon
2 medium head romaine lettuce
2 cups ranch dressing
1 (7 ounce) can chipotle peppers in adobo seasoning
1/4 cup parmesan cheese, grated
1/2 cup cheddar cheese, shredded
6 ounces jalapeno juice
1/2 cup corn tortilla strips or 1/2 cup corn tortilla chips, crushed

Steps:

  • Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
  • Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
  • Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
  • Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
  • Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
  • In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
  • Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!

SOUTHWEST TORTILLA SCRAMBLE



Southwest Tortilla Scramble image

Here's my version of a deconstructed breakfast burrito that's actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

Steps:

  • In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

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