54th Street Southwest Tortilla Wraps Recipes

54TH STREET SOUTHWEST TORTILLA WRAPS

Steps:

• Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
• Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
• Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
• Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
• Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
• In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
• Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.

SMOKED TURKEY TORTILLA WRAPS - MEXICAN

Steps:

• Heat flour tortillas in a large skillet over medium heat until slightly browned.
• Divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. Fold in half and serve.

VEGGIE GARDEN TORTILLA WRAPS

Steps:

• Mix softened cream cheese and dressing mix until well blended.
• Finely chop all vegetables (in a food processor if available).
• You don't want any big chunks, but you also don't want puree.
• Spread each tortilla with 1/6th of the cream cheese mixture.
• Sprinkle with 1/6th of the veggies.
• Roll up tightly and wrap each tortilla in plastic wrap.
• Refrigerate at least 4 hours and up to 12 hours.
• Remove wrap and slice in 1 inch pieces, skewering with a toothpick if needed.
• Serve immediately or refrigerate until serving.

TORTILLA WRAPS

Steps:

• Any hot peppers will do.
• They can either be fresh or dried.
• It tastes good both ways.
• Soften the cream cheese slightly in the microwave 15-30 seconds.
• Mix it all together.
• Spread a layer on about 3/4ths of a tortilla.
• Cover with a little lettuce.
• Roll it up.
• Drink some beer to cool your tongue afterlicking the big chunk of pepper off your finger.
• Stick them in the fridge for about an hour.
• Have a little more beer.
• Take them out and cut them into bite size pieces.
• Enjoy!