Southwestern Veggie Wraps Recipes

SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
• Preheat the oven to 425°F.
• In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
• Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
• Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
• To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.

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.

STARBUCKS SOUTHWEST VEGGIE WRAP COPYCAT RECIPE

Steps:

• Preheat oven to 400 degrees. On a large baking sheet, add potatoes and olive oil. Roast in the oven for 20 minutes, until tender.
• Meanwhile, in a large skillet, add whisked eggs. Stir constantly until eggs are just cooked.
• Assemble each wrap, by laying one salsa tortilla flat. Add 1 tablespoon of whipped cream cheese to one half of the tortilla and 1 tablespoon of jalapeño cream cheese to the other half.
• Add about 1 egg, 1 tablespoon of potatoes, 1 tablespoon of black beans, less than 1 tablespoon of salsa, and 1 teaspoon of cotija. Wrap up tightly by folding in sides and rolling completely. Repeat assembling other wraps.

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.

SOUTHWESTERN VEGGIE WRAP

Steps:

• 1. Cook Veggie Burger according to package directions. Cut into 1/2-inch-wide strips.2. Top tortilla with burger strips, lettuce, cheese, tomato and guacamole. Wrap up.*Note: To warm tortilla, wrap tightly in foil. Bake in 375°F oven for 3 to 5 minutes or until warm.

SOUTHWESTERN VEGGIE SKILLET

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

SOUTHWESTERN GRILLED CHICKEN WRAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
• Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.