Best 8 Santa Fe Veggie Wrap Recipes

VEGGIE WRAPS

Steps:

• Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
• On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

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 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 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.

PAULA DEEN SANTA FE WRAP

Steps:

• In a large bowl, beat cream cheese until creamy. T.
• hen add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops.
• Beat at medium speed with an electric mixer.
• Stir in spinach.
• Spread mixture evenly over the surface of each tortilla.
• Roll up tortillas tightly and cut each tortilla crosswise into 6 slices.
• Skewer each wrap with a wooden toothpick.
• Serve immediately or chill.
• Serve with salsa for dipping, if desired.

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.