Santa Fe Veggie Wraps Recipes

SANTA FE VEGGIE WRAP

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.

SANTA FE VEGETABLE WRAP

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.

SANTA FE VEGGIE QUESADILLAS

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.

SANTA FE FOLDOVER (COOKING FOR 2)

Steps:

• Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

SANTA FE VEGGIE WRAPS

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.

SANTA FE WRAP

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.

SANTA FE VEGGIE QUESADILLAS

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.

SANTA FE VEGGIE QUESADILLAS

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.

SOUTHWESTERN VEGGIE WRAPS

Steps:

• Saute onion and garlic in oil until tender.
• Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
• Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
• Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
• Spoon about 2/3 cup bean mixture down the center of each tortilla, top with salsa and sour cream, and roll up.

SANTA FE VEGGIE QUESADILLAS

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.

EASY SOUTHWESTERN VEGGIE WRAPS

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.

SANTA FE PINWHEEL WRAPS FOR A CROWD

Steps:

• Mix together grated cheeses, basil, black olives, green onion, garlic and mayonnaise.
• Thinly spread mixture all over open tortilla.
• Then at the one end of the tortilla, lay 3 or 4 strips of roasted pepper as well as about 1/2 cup of slivered lettuce.
• Roll up the tortilla tightly.
• Wrap the tortillas tightly in plastic wrap and refrigerate until ready to use.
• Remove from refrigerator; slice each tortilla (on a bit of an angle) in about 8 slices.
• Then display the slices on a platter with a little parsley or other garnish.