Rancheros Wrap Recipes

YANKEE RANCHEROS

Steps:

• Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.

HUEVOS RANCHEROS WRAPS

Steps:

• Cook bacon until crisp. In 2 teaspoons bacon fat, fry eggs and season with salt and pepper. Warm tortillas and top each with beans, 2 slices bacon, 1 fried egg, avocado, and hot sauce.

WARM CHICKEN RANCH WRAPS

Steps:

• Cut chicken breast into strips.
• Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
• Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
• Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

RANCHEROS WRAP

Steps:

• Mix together beans, half the salsa, cilantro, oregano, cumin and chili powder in a small bowl.
• Spread over tortilla, leaving at least a 1" space around the edge.
• Sprinkle with cheese, and set aside.
• Beat eggs lightly in a small bowl; season to taste with salt and pepper.
• Heat oil in small skillet; cook eggs and scramble until they just become firm; add rest of salsa, and jalapeno slices and cook about 30 seconds more; remove from heat.
• Microwave tortilla on microwavable plate on high power just until cheese melts (time may vary).
• Pour eggs on tortilla and roll up, burrito-style; serve immediately.