Santa Fe Vegetable Wrap Food

SANTA FE WRAPS

Steps:

• 1. In a large bowl, combine first 6 ingredients. Beat at medium speed, stir in spinach.
• 2. Spread evenly over surface of each tortilla, roll up tightly, cut crosswise.
• 3. Bake at 350 degrees for about 10 min. or so (just needs to be starting to get a little crispy.

SANTA FE VEGETABLE WRAP

Steps:

• Spread tortilla with cream cheese.
• Place 2 lettuce leaves over the cream cheese.
• Layer the pepper jack cheese on top, then layer the tomatoes, avocados, onions and jicama over the cheese.
• Spoon corn and black beans evenly over the top.
• Top with the remaining lettuce leaf and roll up tightly.
• Slice in half diagonally and serve.

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 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.

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 GRILLED CHICKEN SALAD WRAP

Steps:

• Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
• Combine dressing with salsa. Pour over romaine mixture; toss to coat.
• Spoon evenly into tortillas; roll up.

SANTA FE CHICKEN SALAD WRAP

Steps:

• Combine first 4 ingredients in large bowl; sprinkle with cheese.
• Mix dressing and salsa. Add to lettuce mixture; toss to coat.
• Spoon onto tortillas; roll up.

SANTA FE WRAPS

Steps:

• Beat cream cheese until creamy in a large bowl.
• Add sour cream, drained green chilies, olives, pepper jack cheese, salsa, onion tops and mix with electric mixer until combined.
• Stir in the spinach and mix well.
• Spread a thin, even layer of the cream cheese mixture over tortillas.
• Roll up tortillas tightly and cut into 6 slices.Secure with a wooden toothpick and serve immediately or chill.
• Salsa can be used for dipping if desired.

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 CHICKEN WRAP

Steps:

• In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
• Add the chicken strips; toss to coat.
• Marinate at room temperature for 30 minutes.
• Use a lightly oiled indoor or outdoor grill.
• Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
• To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
• Roll up burrito style--fold in the two sides and roll up bottom to top.
• Cut each wrap in half on the bias and serve.