Chuck Wagon Wraps Food

CHUCK WAGON WRAPS

Chuck Wagon Wraps image

If you like baked beans, you'll savor this robust wrap. Wendy Conger of Winfield, Illinois combines canned baked beans, ground beef and corn, then rolls it up in tortillas. "I was wondering what to fix for dinner one night and came up with this," Wendy writes. My husband raved about it! It's fast and easy to make, too."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 can (28 ounces) barbecue-flavored baked beans
2 cups frozen corn, thawed
4-1/2 teaspoons Worcestershire sauce
1 cup shredded reduced-fat cheddar cheese
12 whole wheat tortilla (8 inches), warmed
3 cups shredded lettuce
1-1/2 cups chopped fresh tomatoes
3/4 cup reduced-fat sour cream

Steps:

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer. , Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up.

Nutrition Facts :

CHUCK WAGON WRAPS

Chuck Wagon Wraps image

This is a family favorite at our house. Originally from Light and Tasty magazine. I usually reduce the amount of beef to 1/2 a pound and use canned corn. Instead of adding the cheese into the beef mixture, I add it along with the lettuce, tomatoes and sour cream.

Provided by KeeperAtHome

Categories Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 (28 ounce) can barbecue baked beans
1 (10 ounce) package frozen corn, thawed
4 1/2 teaspoons Worcestershire sauce
1 cup shredded reduced-fat cheddar cheese
12 (8 inch) flour tortillas, warmed
3 cups shredded lettuce
1 1/2 cups chopped fresh tomatoes
3/4 cup reduced-fat sour cream

Steps:

In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in the beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up and serve.

Nutrition Facts : Calories 434, Fat 15.3, SaturatedFat 5.6, Cholesterol 45.7, Sodium 618.7, Carbohydrate 53.8, Fiber 4, Sugar 3, Protein 20.5

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