Mexi Club Wrap Recipes

CLUB SANDWICH WRAP HACK

Steps:

• Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife.
• Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner.
• Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.)
• Melt butter in a small skillet over medium-low heat. Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
• Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

MEXICAN SHREDDED BEEF WRAPS

Steps:

• Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

CLUB WRAP

Steps:

• Streak the tortilla with a bit of your fav sandwich dressing.
• Top with lettuce, then tomato. Lay down you meats and then top it off with the cheese.
• Wrap, slice in 1/2 and bag it up!
• Great Heated UP! or Made HOt!

CALIFORNIA CLUB CHICKEN WRAPS

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

SPICY MEXICAN WRAPS

Steps:

• 1. Mix all together very well, spread evenly on tortillas, then roll them up making sure there are no air pockets.
• 2. These need to be refrigerated for at least 1 hour, but they are spectacular if left to set overnight as they cut easier and flavors have time to blend.
• 3. When ready to serve, cut into half-inch slices and set on an attractive platter. Enjoy!

MEXICAN WRAPS WITH SIMPLE SALSA

Steps:

• Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
• Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.

GROUND BEEF MEXI WRAPS

Steps:

• Preheat oven to 375 degrees.
• Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
• Unroll first package of crescent rolls, pressing together seams.
• Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
• Lay one chile on each of the crescent roll squares, cut sides up.
• Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
• Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
• Top each wrap with another sprinkling of cheese.
• Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.

CLUB WRAPS

Steps:

• Spread mustard-mayo blend evenly over 1 side of each tortilla, leaving a 1/2 inch border.
• Layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper.
• Roll up tortilla; cut in half diagonally, and secure with wooden picks.

DIY MEXICAN CHILLI WRAPS

Steps:

• Cook the meat. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
• Do the tortillas. Heat the tortillas in the microwave according to the packet instructions (or dry fry them singly in a frying pan for 1 minute on each side). At the same time, drain and rinse the beans and tip them into the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick (if it's too runny it will ooze out of the wraps when you eat them).
• Serve up. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.

MEXI-CLUB WRAP

Steps:

• In a hot skillet arrange 2 tortillas and top with cheeses, lettuce, bacon and salsa.
• Cook until heated through, then transfer tortilla to a cutting board with a spatula.
• Heat turkey in a skillet until hot and add to top of sandwich.
• Roll tortilla into a cylinder and cut in half on the diagonal.
• Secure rolls with toothpicks and serve.