Crispy Southwest Wrap
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
419 kcal
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Course
Main Course
Crispy Southwest Wrap
Description
Crispy Southwest Wraps start with ground beef cooked and seasoned with chili powder, cumin, garlic powder, salt, and pepper. Black beans, corn, chopped bell pepper, and green onion are added and sautéed briefly to combine flavors and textures. Warm rice is layered inside flour tortillas, followed by shredded cheddar cheese, sour cream, and the beef filling. Each tortilla is rolled tightly into a wrap, then pan-fried in oil to crisp the outside layers and melt the cheese inside. Brushing the tops with oil ensures even browning and a satisfying crisp texture.
The blend of chili and cumin spices paired with the mix of beans, veggies, and rice creates a filling meal; the melted cheese and sour cream add creaminess contrasting with the crunchy tortilla exterior. The recipe offers flexibility to substitute meats or omit them for a vegetarian version. These wraps can be preassembled and cooked when needed, offering convenience.
Assembly can be done in advance, with either the filling or fully wrapped tortillas stored in the fridge or freezer. Reheating in a pan will restore crispness, making this a practical and flavorful meal.
Ingredients
- 1 pound ground beef
- salt freshly ground
- black pepper freshly ground
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 2 Tablespoons water
- 15 ounce can black beans , drained and rinsed
- 1 cup corn canned or frozen
- 1/2 red bell pepper , chopped
- 1 green onion , chopped
- 1 cup rice leftover rice works great!), mexican, white, brown, or rice pilaf, cooked
- 1 1/2 cups cheddar cheese or Monterey or pepperjack, freshly shredded
- 1/2 cup sour cream or plain Greek yogurt
- 6-8 large flour tortillas
Instructions
- Add the ground beef to a large skillet over medium heat. Cook and crumble until browned. Drain grease.
- Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine.
- Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
- Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla.
- Add a small scoop of rice, placing it in a line along one end of the tortilla.
- On top of the rice add a few small dollops of sour cream, and a spoonful of the beef filling. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
- Heat a large skillet over medium high heat. Add a tablespoon of oil to a skillet or spray the skillet generously with cooking spray. Place the wraps seam side down in the greased skillet.
- Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides.
- Serve warm, with salsa and/or a creamy cilantro dipping sauce.
Notes
- Substitute rotisserie chicken or carnitas pork for ground beef if preferred.
- Omit meat and add chopped spinach or other vegetables for a vegetarian wrap.
- Use any type of tortilla; the recipe shines with the crispy texture after pan-frying.
- Cook in an air fryer at 400°F for a few minutes to achieve crispness as an alternative to pan-frying.
- The filling can be made ahead and refrigerated; assemble and fry when ready to eat.
- Fully assembled but un-toasted wraps freeze well for 2-3 months; thaw completely before reheating to crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 352mg | 15% |
| Potassium | 445mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 219mg | 22% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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