Texmexwraps Recipes

TEX-MEX WRAPS

Tex-Mex Wraps image

Make and share this Tex-Mex Wraps recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 1/2 ounce) can black beans, drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 cup cooked long grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tablespoon hot adobo sauce
1/2 teaspoon ground cumin
3/4 cup shredded monterey jack cheese
2 10-inch flour tortillas

Steps:

In a saucepan, over medium heat, cook beans until heated through.
Add in next 7 ingredients; cook for 2-3 minutes or until warm.
Spread the bean mixture evenly onto the tortillas, leaving a 1-inch border.
Sprinkle with cheese.
Roll-up/wrap burrito style.

Nutrition Facts : Calories 871.9, Fat 19.9, SaturatedFat 9.8, Cholesterol 37.7, Sodium 875.7, Carbohydrate 136.3, Fiber 18.6, Sugar 4.2, Protein 36.6

VEGGIE TEX-MEX TORTILLA WRAPS

Veggie Tex-Mex Tortilla Wraps image

Make and share this Veggie Tex-Mex Tortilla Wraps recipe from Food.com.

Provided by Mirj2338

Categories Breakfast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 tablespoons lime juice
2 tablespoons orange juice
2 cloves garlic, coarsely chopped
1/8 teaspoon salt
cayenne pepper
3 scallions, finely chopped
1/4 cup red bell peppers or 1/4 cup green bell pepper, finely chopped
4 flour tortillas or 4 corn tortillas
salsa

Steps:

Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
Spoon the mixture into a bowl and stir in the scallions and bell peppers.
Spread one-fourth of the mixture on each tortilla.
Roll the tortillas tightly and top with salsa.

TEX-MEX BURRITOS

Tex-Mex Burritos image

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 5

Number Of Ingredients 11

Ingredients

1 lb. lean ground beef
1 1/4 cups finely chopped peeled potatoes
1/2 cup chopped onion (1 medium)
2 fresh or canned jalapeño chiles, seeded, chopped
1 (15-oz.) can spicy chili beans, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
10 (10-inch) spinach or flour tortillas
6 oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

Nutrition Facts : Calories 815, Carbohydrate 96 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 14 g, ServingSize 1/5 of Recipe, Sodium 1630 mg, Sugar 5 g

TEX-MEX MORNING WRAPS

Tex-Mex Morning Wraps image

Looking for a breakfast idea that can be prepped in, say, five minutes? Enter this tasty wrap featuring chile-dotted eggs, bacon and spicy salsa.

Provided by My Food and Family

Categories Meal Recipes

Time 17m

Yield Makes 2 servings.

Number Of Ingredients 6

Ingredients

4 slices OSCAR MAYER Bacon
1/4 cup KRAFT Shredded Sharp Cheddar Cheese
2 eggs
2 Tbsp. chopped green chiles
2 flour tortillas (6 inch)
1/4 cup TACO BELL® Thick & Chunky Salsa

Steps:

Cook bacon in large skillet on medium heat until crisp; drain. Place 2 bacon slices on each tortilla; sprinkle evenly with cheese.
Beat eggs and chilies; add to hot skillet. Cook and stir 2 min. or until set.
Divide egg mixture between tortillas; drizzle with salsa. Roll up.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 240 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

TEX-MEX CHICKEN WRAPS

Tex-Mex Chicken Wraps image

Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 lb. boneless skinless chicken breasts, grilled, chopped
1-1/2 cups coleslaw blend (cabbage slaw mix)
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup KRAFT Classic Ranch Dressing
1 Tbsp. lime juice
1 tsp. chili powder
4 whole wheat tortillas (10 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.

Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

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