MEXICAN FOOD WRAPS RECIPES
MEXICAN STEAK WRAP RECIPE - FOOD.COM
Meals on the Run Recipe. Good use of leftover beef. The mayo salsa combo makes a really great spread.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix together mayonnaise and salsa. Spread on tortilla.
- Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla.
- Fold in sides then fold down top and fold up bottom.
Nutrition Facts : Calories 717.7, FatContent 43.6, SaturatedFatContent 14.3, CholesterolContent 87.8, SodiumContent 1277.7, CarbohydrateContent 53.3, FiberContent 3.6, SugarContent 6.8, ProteinContent 28.3
MEXICAN LETTUCE WRAPS RECIPE: HOW TO MAKE IT
This recipe proved to be a winner, not only when wrapped in lettuce, but also when served as a sandwich, dip or salad with tortilla chips. It is so easy to make it ahead, chill and take for a picnic or potluck. —June Barrus, Springville, Utah
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 11 ingredients. Refrigerate until serving., Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling.
Nutrition Facts : Calories 259 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 478mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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MEXICAN CHICKEN AND RICE WRAPS RECIPE - FOOD.COM
This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.
From food.com
Total Time 30 minutes
Calories 586.3 per serving
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Total Time 30 minutes
Calories 586.3 per serving
- As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.
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From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
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