South Of The Border Wraps Food

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SOUTH OF THE BORDER EGG ROLLS RECIPE - (4.5/5)



South of The Border Egg Rolls Recipe - (4.5/5) image

Provided by Janaermo

Number Of Ingredients 14

1 pkg Nasoyo® Egg Roll Wraps
2 tbsp Conolo oil
l skinless, boneless chicken breast half
2 tbsp green onion, minced
2 tbsp red bell pepper, minced
1/3 cup corn
1/4 cup block beans, rinsed ond drained
1/2 tsp ground cumin
1/2 tsp chili powder
l/3 tsp soil
1 pinch Cayenne pepper
3/4 cup shredded Monterey Jack cheese
Non-stick cooking sproy if baking
Olive oil as needed if baking, optiona

Steps:

  • Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside. Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender. Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese. Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop. frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. - Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.

SOUTH-OF-THE-BORDER WRAPS



South-of-the-Border Wraps image

Dinner ready in just 15 minutes! Enjoy these beans, veggies and salsa-filled tortilla wraps - a cheesy meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

1 can (8 ounces) kidney beans
1 can (8 ounces) whole kernel corn
1 small bell pepper
1/2 cup chunky-style salsa
1 tablespoon chopped fresh cilantro or parsley
4 flour tortillas (8 to 10 inches in diameter)
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
  • Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
  • Mix the beans, corn, bell pepper, salsa and cilantro.
  • Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
  • Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
  • Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 15 mg, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg

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