Santa Fe Veggie Wrap Recipes

VEGGIE WRAPS

Veggie Wraps image

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

4 flour tortillas (10 inch)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon salt
4 small leaves lettuce
1 medium red bell pepper, cut into thin strips
1 cup sliced fresh mushrooms (3 oz)
1/2 medium cucumber, cut lengthwise into thin strips
4 medium green onions, chopped (1/4 cup)
2 oz pepper Jack cheese, shredded (1/2 cup)

Steps:

Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Wrap, Sodium 950 mg, Sugar 5 g, TransFat 1 g

SANTA FE VEGETABLE WRAP

Santa Fe Vegetable Wrap image

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

Ingredients

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

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

SANTA FE VEGGIE WRAP

Santa Fe Veggie Wrap image

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

Ingredients

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

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

SANTA FE VEGGIE WRAPS

Santa Fe Veggie Wraps image

Make and share this Santa Fe Veggie Wraps recipe from Food.com.

Provided by lik2fish

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 inch) flour tortillas
1/2 cup monterey jack and cheddar cheese blend, shredded, mixed
1 cup rice, medley see recipe below
1 tablespoon chipotle pepper, honey sauce see recipe
1/3 cup diced tomato
1/2 avocado, sliced
1/2 cup crisp fried corn tortilla strips
crushed corn tortilla chips
1 cup honey mustard dressing (your favorite)
1/2 lime, juice of, fresh
1 tablespoon pureed chipotle chile in adobo

Steps:

Place the tortilla on a plate.
Place the shredded cheese on tortilla to cover.
Place rice on cheese; pour the chipotle honey sauce over all ingredients.
Microwave for 60 seconds or longer to heat rice and tortilla.
Sprinkle the tomatoes across bottom 1/3 of tortilla.
Place the avocado slices over the tomatoes.
Place the fried tortilla strips or crushed chips on avocado.
Roll up the wrapper tightly.
Rice Medley:.
Choose your favorite seasoned rice mix and cook according to package directions. Mix in desired amount of cooked corn, black beans, red beans, bell peppers and onion and toss well.
Chipotle Honey Sauce:.
Mix together the honey mustard dressing, lime juice and chipotles into a sauce. You can add more or less of the chipotle for a spicier or milder sauce.

Nutrition Facts : Calories 657.9, Fat 19.3, SaturatedFat 7.3, Cholesterol 25.1, Sodium 381.3, Carbohydrate 102.7, Fiber 6.5, Sugar 2.6, Protein 17.7

SANTA FE WRAP

Santa Fe Wrap image

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

Ingredients

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

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

PAULA DEEN SANTA FE WRAP

Paula Deen Santa Fe Wrap image

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

Provided by cookin_nurse

Categories < 15 Mins

Time 15m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
1 (4 1/4 ounce) can chopped olives
1 cup shredded monterey jack pepper cheese
2 tablespoons salsa, plus salsa for dipping (optional)
1/2 cup green onion top, sliced
1 cup chopped fresh spinach
flour tortilla

Steps:

In a large bowl, beat cream cheese until creamy. T.
hen add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops.
Beat at medium speed with an electric mixer.
Stir in spinach.
Spread mixture evenly over the surface of each tortilla.
Roll up tortillas tightly and cut each tortilla crosswise into 6 slices.
Skewer each wrap with a wooden toothpick.
Serve immediately or chill.
Serve with salsa for dipping, if desired.

Nutrition Facts : Calories 226.5, Fat 21.2, SaturatedFat 12.8, Cholesterol 58.4, Sodium 268.6, Carbohydrate 4, Fiber 0.7, Sugar 0.8, Protein 6.2

SANTA FE VEGGIE QUESADILLAS

Santa Fe Veggie Quesadillas image

I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.

Provided by Hydeeho

Categories Mexican Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 (12 inch) flour tortilla
¾ cup shredded Cheddar/Monterey Jack cheese blend
½ cup whole kernel corn, drained
½ cup diced red bell pepper
½ cup black beans, drained
1 chopped green onion

Steps:

Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 26 g, Cholesterol 14.5 mg, Fat 7.7 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 508.3 mg, Sugar 2 g

EASY SOUTHWESTERN VEGGIE WRAPS

Easy Southwestern Veggie Wraps image

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Steps:

Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.

More about "santa fe veggie wrap recipes"

RECIPE: SANTA FE VEGETABLE WRAP | WHOLE FOODS MARKET

2008-01-18 Spread tortilla with cream cheese. Place 2 lettuce leaves over the cream cheese. Layer the pepper jack cheese on top, then layer the tomatoes, avocados, onions and jicama …
From wholefoodsmarket.com
Servings 2
Calories 600 per serving
Total Time 10 mins

Layer the pepper jack cheese on top, then layer the tomatoes, avocados, onions and jicama over the cheese.

Santa Fe Veggie Wrap Recipes

VEGGIE WRAPS

SANTA FE VEGETABLE WRAP

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.

SANTA FE VEGGIE WRAPS

Make and share this Santa Fe Veggie Wraps recipe from Food.com.

SANTA FE WRAP

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

PAULA DEEN SANTA FE WRAP

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

SANTA FE VEGGIE QUESADILLAS

EASY SOUTHWESTERN VEGGIE WRAPS

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