Taco wraps

When we were off shopping for a few essentials at Albertsons last week, these ginormous burrito style 10″ tortillas caught my eye.  Nope they weren’t an essential, nope they didn’t look healthy, but they sure looked like fun!  So, I grabbed a package!  I wasn’t sure what I was going to do with them but they were super thin in opposed to most flour tortillas so I thought they would make an excellent wrap of some sort.  I was right!  Mmmmm… these were so quick, easy, and delicious.  They were a crowd pleaser with everyone for sure!

You know the drill!  Gather your ingredients-you’ll need:

  • 10″ tortillas or a similar wrap/bread
  • ground beef
  • frozen (or canned) corn
  • 1 can of black beans
  • instant brown rice (or rice of your choice)
  • greek yogurt (or sour cream)
  • salsa
  • shredded cheese
  • Chili Powder, Comino (cumin), Ground Cayenne Red Pepper, Onion Powder, Garlic Powder (or pre-made taco seasoning if you choose)

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In a small pot, begin to boil your rice according to the package directions and desired servings and add in your corn.  The amount you use is entirely up to you.  Simultaneously, in a large skillet, season and begin to brown your ground beef adding in the drained black beans when your meat is almost completely done.  I use about 1/2 a can per 1 lb of ground beef  but you can use more or less.  How much seasoning you use is entirely up to you but remember, you can always add spice later but you can’t take it back!  I accidentally added a bit too much red pepper and chili powder to my meat and 75% of us thought it was perfect.  My 4 year old on the other hand said “Mommy, don’t get me wrong, these wraps are delicious but they make my breath spicy and my tongue burn!”  lol  Luckily, adding a bit more greek yogurt to hers helped tremendously and she at it all up!

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When we visited my cousin in Fort Worth over the summer, she made us some taco salad with some really delicious sauce that my kids and I really loved.  When I asked what was in it, I was shocked by how simple it was and have been making it since.  She used equal parts sour cream and salsa to make hers but I always substitute sour cream for greek yogurt when possible as it is a little better for you.  You can use either you would like.  I use a small personal sized blender and scoop in equal parts of greek yogurt and chunky salsa and blend until the chunks are gone and it’s a nice pinkish-peach color.

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When your meat and rice are completely cooked, remove them from heat, lay your tortilla on a plate, and begin adding everything in layers.  I first added the rice/corn, then the meat/beans, I drizzled with a little sauce, and topped with some cheese.

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Take the ends of your wrap and fold them over and then do the same with the sides rolling it as tightly as possible.  Heat a small skillet and place your folded wrap in to crisp tortilla on both sides

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Remove from skillet and cut in half to serve.  They were HUGE so 1 fed both of my kiddos.  I gave them blue corn chips and a spoon full of organic peach salsa.  You’ll want to buy some of this at your closest HEB for a future recipe anyway!  😉

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