Santa Fe Veggie Wrap Recipes

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 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 FOLDOVER (COOKING FOR 2)

Steps:

• Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

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 PINWHEEL WRAPS FOR A CROWD

Steps:

• Mix together grated cheeses, basil, black olives, green onion, garlic and mayonnaise.
• Thinly spread mixture all over open tortilla.
• Then at the one end of the tortilla, lay 3 or 4 strips of roasted pepper as well as about 1/2 cup of slivered lettuce.
• Roll up the tortilla tightly.
• Wrap the tortillas tightly in plastic wrap and refrigerate until ready to use.
• Remove from refrigerator; slice each tortilla (on a bit of an angle) in about 8 slices.
• Then display the slices on a platter with a little parsley or other garnish.

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 VEGETABLES

Steps:

• In a large heavy skillet heat oil over medium-high heat.
• Cook and stir the corn and onion in hot oil for 5 minutes.
• Stir in the zucchini and cumin.
• Cook and stir about 3 minutes more ou until the corn is just tender.
• Remove from heat.
• Stir in tomatoes, cilantro, salt and hot pepper sauce.