Fiesta Mexican Wrap Recipes

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FIESTA PINWHEELS



Fiesta Pinwheels image

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 5 dozen.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chiles
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

Steps:

  • In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

JOHNNY JALAPENO'S FIESTA WRAPS



Johnny Jalapeno's Fiesta Wraps image

Well, JJ's at it again! Seems he hooked up with the McDaniel gang again and they couldn't wait for some of his tasty dishes. One of the McDaniel's had hooked up with a sweet little girl from Mexico named Carlita. Carlita just loved fiesta colors! On her clothing, In her home, and even in her food. Johnny came up with this yummy recipe just for her. Carlita was so happy that she did a Mexican hat dance for him!

Provided by 2Bleu

Categories     Lunch/Snacks

Time 30m

Yield 8 Wraps

Number Of Ingredients 17

1/4 cup apricot preserves
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons hot sauce (Texas Pete or your favorite to taste)
1/4 teaspoon cumin
1 tablespoon olive oil
1 red bell pepper, chopped
1 (14 ounce) can whole kernel corn (canned or frozen thawed)
1 (15 ounce) can black beans, drained and rinsed
1 large jalapeno, chopped (or to taste)
2 green onions, chopped (both green and white parts)
2 mangoes, peeled and diced
1 avocado, peeled and diced (optional)
1/2 cup fresh cilantro, chopped
1 lime, juice of
8 flour tortillas, warmed
1 cup chicken breast, cooked and shredded (optional)

Steps:

  • SAUCE: Combine all ingredients in small bowl. Cover and refrigerate. (best if chilled for at least an hour).
  • VEGGIE MIX: Heat oil in a large nonstick pan over medium heat. Add the bell pepper and saute' for about 5 minutes.
  • Add the corn, beans, jalapenos, and green onions, stirring well. Reduce heat to low & simmer about 5 minutes to heat through.
  • Remove from heat and add mango, avocado (if using), cilantro, and lime juice. Gently toss or stir to combine.
  • ASSEMBLY: To each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. Wrap up burrito style and enjoy.

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