CREAM WRAP RECIPES

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, cumin, chili powder, onion powder, garlic, and peppers. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
• Stir in the corn, beans, sour cream, cream cheese and lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the cheddar cheese, green onions and cilantro.
• Divide the mixture between the wraps and sprinkle with tortilla strips, if desired. Roll up tightly and serve immediately.

Steps:

• Preheat the oven to 375 degrees.
• Shred 12 oz. of cheddar jack cheese. Shredding it from the block works way better than the pre-shredded cheese for making the wraps.
• Create circles of shredded cheese about 4-6 inches across on a parchment lined baking sheet. Leave room between each circle, as they will expand a bit as they cook.
• Bake for 10 minutes until the cheese has a lace-like appearance and has begun to brown slightly around the edges. Let the cheese cool until it can be easily handled without burning yourself.
• While the cheese is cooking, heat the oil in a skillet over medium-high heat on the stove, and add the chicken, bell peppers and jalapeno peppers to it.
• Add the chili powder, cumin, oregano and salt and pepper to taste to the skillet with the chicken mixture, and continue to cook for a few minutes until heated through and the peppers are beginning to soften.
• Stir in the minced garlic, cream cheese and sour cream. Mix and cook until the cream cheese has melted.
• Remove from the heat, and stir the green onions, purple cabbage and ½ cup of cheese into the mixture.
• When the wraps have cooled, place a thick layer of filling in the center of each one, and roll them closed to serve.