Best 2 Southwestern Veggie Wraps Recipes
In the realm of culinary delights, southwestern veggie wraps stand out as a vibrant tapestry of flavors, textures, and colors. Originating from the sun-baked lands of the American Southwest, these wraps embody the region's culinary traditions, blending bold spices, fresh vegetables, and wholesome grains into a symphony of tastes. Whether you're a seasoned vegetarian seeking new culinary adventures or a meat-lover looking for a lighter, yet equally satisfying meal, southwestern veggie wraps offer a delectable journey for your taste buds. As you embark on this culinary expedition, prepare to be tantalized by the harmonious interplay of zesty chili powder, smoky cumin, and fragrant coriander, all enveloped in the warmth of a soft tortilla. Let's delve into the art of crafting these delectable wraps, exploring the vibrant ingredients and techniques that bring them to life.
Let's cook with our recipes!
EASY SOUTHWESTERN VEGGIE WRAPS
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.
SOUTHWESTERN VEGGIE WRAPS
From Seaside, Oregon, Rebekah White shares, "I developed this recipe to use up an excess of garden-grown zucchini, peppers and corn. It is fast and easy to assemble, with loads of flavor and color."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until most of the liquid has evaporated. , Combine cornstarch and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon about 2/3 cup down the center of each tortilla; top with salsa and sour cream. Roll up.
Nutrition Facts : Calories 303 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 742mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein.
Tips:
- Prep your veggies in advance: Cut and wash your vegetables ahead of time to save time when assembling the wraps.
- Use a variety of vegetables: Don't be afraid to mix and match different vegetables to create your own unique wrap. Some popular options include bell peppers, tomatoes, cucumbers, carrots, and radishes.
- Choose a sturdy tortilla: A sturdy tortilla will help to hold all of the ingredients together. Look for a tortilla that is made with whole wheat or corn.
- Don't overfill the wrap: Overfilling the wrap will make it difficult to eat. Aim for a wrap that is about 2/3 full.
- Add a sauce or dressing: A sauce or dressing can help to add flavor and moisture to the wrap. Some popular options include salsa, guacamole, or hummus.
Conclusion:
Southwestern veggie wraps are a delicious and healthy meal that can be enjoyed for lunch, dinner, or a snack. They are packed with fresh vegetables, lean protein, and healthy fats. Plus, they are easy to make and can be customized to your own liking. So next time you are looking for a quick and easy meal, give southwestern veggie wraps a try.
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