Crunchy Sloppy Joe Wraps Food

SLOPPY JOE CRUNCH WRAPS

Steps:

• Heat large nonstick skillet over medium-high. On cutting board, place 1 tortilla and spray both sides with nonstick spray. Cut tortilla into quarters. Arrange quarters in pan and cook until toasted and crisp, about 1 minute per side. Let cool to room temperature.
• Heat same skillet over medium-high. Coat pan with nonstick spray. Add turkey, onion, chili powder, salt, and black pepper and cook, stirring to crumble meat, until turkey is cooked through and onion is tender, about 4 minutes. Add tomato sauce and honey and cook, stirring occasionally, until slightly thickened, about 3 minutes. Let cool slightly.
• Heat same skillet over medium. Place 1 tortilla on cutting board and spray top of tortilla with nonstick spray. Flip tortilla. Spoon ¾ cup turkey filling in center of tortilla, leaving 1½-inch border. Top with 5 pickle slices and 1 oz cheese. Place 1 toasted tortilla quarter on top. Carefully fold sides of tortilla over filling, creating pleats to cover tortilla quarter, and press gently on pleats. Carefully flip wrap over and place in heated skillet. Cook wrap, pressing with spatula, until crisp, about 2 minutes per side. Repeat with remaining ingredients.
• Serving size: 1 wrap

CRUNCHY SLOPPY JOE WRAPS

Steps:

• Pulse the onions and bell pepper in a mini food processor until very well chopped and almost pureed. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and some of the juice has evaporated, about 2 minutes. Add the beef or turkey and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
• Meanwhile, stir the ketchup, sugar, tomato paste, Worcestershire sauce, vinegar, mustard and cayenne together in a medium bowl. Add to the skillet and stir to combine with the meat. Cook, stirring occasionally, until the sauce is warmed and slightly thickened, 2 to 3 minutes.
• Lay one tortilla out on a work surface. Spoon 1/3 cup sloppy joe mix into the center of the tortilla and spread it out to a 4-inch circle. Top with 1/3 cup corn strips, a sprinkle of lettuce and then a slice of cheese. To close the wrap, start at the bottom of the tortilla and fold one edge up over the filling, folding just until you get to the center. Continue folding the edges toward the center, creating about 5 pleats and making sure all the filling is covered. Repeat with the remaining tortillas and fillings.
• Heat the remaining 2 tablespoons oil in another large nonstick skillet over medium to medium-low heat and add 3 wraps, seam side down. Cook without turning them until they are golden brown, crispy and no long come apart when lifted, 2 to 3 minutes. Flip and cook the other side until the tortillas are golden brown, about 2 minutes longer. Repeat with the remaining 3 wraps. Transfer to a platter and serve immediately.

SLOPPY JOE WRAPS

Steps:

• Brown ground beef with diced onion in a skillet; drain grease.
• Season with salt and pepper and Sloppy Joe Seasoning Mix.
• Add can of crushed tomatoes and rinse can with the 1/2 cup water, adding this to the skillet as well.
• Stir in cooked rice, drained beans, and chopped green chilies with their juice.
• Simmer approximately 10 minutes.
• Spoon approximately 1 T. sour cream onto each tortilla and spread evenly over surface.
• Spoon sloppy joe mixture down the center of the tortilla.
• Sprinkle with cheese, to your liking.
• Roll up and enjoy!

CHEESY SLOPPY JOE WRAPS

Steps:

• Brown ground beef and drain fat.
• Add Sloppy Joe Sauce and heat through.
• Put some Sloppy Joe mixture in the middle of flour tortilla and sprinkle shredded cheese over the mixture.
• Wrap tortilla around mixture like you would a burrito.
• Spray a skillet with butter flavored pam and heat.
• Grill wrap on both sides until it is brown and toasty.
• Serve.

CHIPOTLE SLOPPY JOES WITH CRUNCHY COLESLAW

Steps:

• To prepare Crunchy Coleslaw:.
• Combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl.
• Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
• Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
• Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often.
• Stir in cilantro, salt and black pepper.
• Place beef mixture on bottom half of each bun; top with coleslaw.