Southwest Chicken Wraps

Courtesy of Realmomkitchen.com

I just tried this recipe last week, and we all LOVED it.  It's more of a burrito than a wrap, and it is oh, so delish!

1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole

1.  Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.

2.  Add beans, green onion, peppers, and cilantro to the rice mix.

3.  Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill.  Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.

Note:  this can be made in a skillet if you don't have a Foreman grill or panini maker.  Heat a large skillet (or griddle) over medium heat.  Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.

TO MAKE A ROASTED PEPPER:

For grill method:  Grill pepper on the grill until charred and black

For oven method:  Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil .  Broil until pepper is black and charred.

Place black and charred pepper in a bowl and cover with plastic wrap.  Keep in bowl for 15 minutes.  After 15 minutes remove plastic wrap.  remove skin, stems, and seeds from the pepper.

Southwestern Chili

Ingredients:

1 bell pepper, chopped
1 fresh chili pepper, chopped
2 yellow onions, diced
2 stalks of celery, diced
3 cloves garlic, minced
3 tablespoons olive oil

Saute until tender, then add:

1-15 oz can black beans
2-15 oz can white beans
1-15 oz can diced tomatoes with juice
1 lb pre-cooked ground beef (you could do cooked and shredded chicken as well)
1 can corn
1/2 can chicken or beef broth
1 tsp basil
1 Tbsp chili powder
3 tsp cumin
Salt and pepper to taste

Cover and simmer for two hours. Garnish with green onions, grated cheese, and sour cream.

Shredded Beef Burritos

Place the following in your slow cooker for 8-10 hours on low:

One cross rib roast
One package taco seasoning
8 oz. tomato sauce
Small can green chilies
One can green enchilada sauce

Shred the meat with two forks. (It will not shred well if it is not cooked long enough)

Fill tortillas with the meat and your favorite toppings:

Tortillas
Tomatoes
Whole kernel corn
Green onions
Cheese
Avocados
Lettuce

Cilantro Rice

3 cups water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion, minced
3 cups rice

Blend cilantro, chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes. (This makes a large batch, but it freezes great and is so good with other Mexican-style meals.)

Tacos

Okay...don't be put off by the title "Tacos." These are not your ordinary tacos...they are so different, I'm not sure they can even be classified as a taco. No cheese, no lettuce, no tomato (that is, unless you want to add that stuff, of course). Just the filling and the shell. DELISH!!

As a side note: One day I told Nate that we would be having these tacos the next day. At dinner the next evening, he told me he had been looking forward to having these all day long...that's how good they are. If you know they're comin', LOOK OUT!!

Ingredients:

1 lb. ground beef
1/2 to 3/4 onion, chopped (I use a yellow one)
1 can tomato sauce
approx. 2 Tbsp. ketchup
dash chili powder (I shake a few times, I like more than a 'dash')
2 Tbsp. sugar
Tobasco sauce (you decide...I use 4-5 drops)

Corn tortillas

Brown ground beef and onion and drain. Add tomato sauce, ketchup, chili powder, sugar, and Tobasco. Reduce heat and simmer 20-30 minutes.

Deep fry tortillas and fill with beef mixture while tortillas are still soft and warm. Sometimes I fold them, some times I roll them and secure with a toothpick. (The other day, as a way to eliminate a few calories, I just warmed these up with some Pam Spray. Not as good...tortillas were kind of flimsy...but good, nonetheless.)

Enjoy!

Great served with Spanish Rice.