Best 6 Santa Fe Veggie Wrap Recipes

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Embark on a culinary adventure with our delectable Santa Fe veggie wrap, a tantalizing vegetarian dish that harmonizes vibrant flavors and textures. This wrap is a symphony of roasted red peppers, roasted corn, black beans, and creamy avocado, all enveloped in a soft and pliable tortilla. Drizzled with a zesty tomatillo salsa and a dollop of tangy Greek yogurt, this wrap offers a delightful interplay of flavors and textures that will tantalize your taste buds. Its vibrant colors and enticing aroma create an irresistible dish that's perfect for a quick and satisfying lunch, a light dinner, or as a party appetizer. Discover the harmonious blend of flavors in this Santa Fe veggie wrap, a culinary journey that celebrates the beauty of plant-based cuisine. Furthermore, we'll unveil recipes for the roasted red peppers, roasted corn, tomatillo salsa, and Greek yogurt, allowing you to craft this culinary masterpiece from scratch and savor the fresh, wholesome ingredients that make it truly special.

Here are our top 6 tried and tested recipes!

SANTA FE VEGETABLE WRAP



Santa Fe Vegetable Wrap image

This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 (12 inch) whole wheat tortillas, any flavor
1 1/2 tablespoons cream cheese, room temperature
1 teaspoon chipotle chile in adobo (optional)
4 leaves lettuce
4 slices monterey jack pepper cheese
4 slices tomatoes (thin slices)
1/2 avocado, thinly sliced
4 slices red onions (thin slices)
1/2 cup jicama, thinly sliced into matchsticks
1/4 cup fresh sweet corn or 1/4 cup frozen corn, defrosted
1/2 cup cooked black beans, drained and rinsed

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.

Nutrition Facts : Calories 433.3, Fat 28.7, SaturatedFat 14.3, Cholesterol 61.8, Sodium 346, Carbohydrate 26.4, Fiber 10.2, Sugar 4.2, Protein 20.9

SANTA FE VEGGIE WRAP



Santa Fe Veggie Wrap image

I combined elements from the other Santa Fe recipes on this site to make this version. I think the adobo spread and vegetable relish benefit from a night in the fridge; it's probably not essential, but it sure makes assembly a breeze to have prepped everything the night before.

Provided by HopeJohnJP

Categories     Lunch/Snacks

Time 15m

Yield 6 sandwhiches, 6 serving(s)

Number Of Ingredients 11

3 ounces cream cheese, at room temp or softened (NOT reduced fat)
1 tablespoon adobo sauce (to taste)
1 red bell pepper, diced
1 (15 ounce) can corn, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
6 large whole wheat tortillas
1 head romaine lettuce leaf, ribs removed
4 ounces sharp cheddar cheese, grated
1 cup guacamole

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.

Nutrition Facts : Calories 285.3, Fat 12.9, SaturatedFat 7, Cholesterol 35.5, Sodium 174.2, Carbohydrate 32.7, Fiber 8.8, Sugar 5.9, Protein 14

SANTA FE FOLDOVER (COOKING FOR 2)



Santa Fe Foldover (Cooking for 2) image

♥ Bisquick Heart Smart® recipe! Want to try something new for dinner? Wrap up Southwest flavors in a tender baked crust and top with fresh veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 3

Number Of Ingredients 10

1 cup Bisquick Heart Smart® mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned no-salt-added black beans, drained, rinsed
1/3 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons sliced green onions (2 medium)
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2 cup shredded lettuce
1/3 cup chopped tomato
3 tablespoons fat-free sour cream

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.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 5 mg, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 0 g

SANTA FE VEGETABLES



Santa Fe Vegetables image

Make and share this Santa Fe Vegetables recipe from Food.com.

Provided by khah3765

Categories     Low Protein

Time 25m

Yield 6 2/3 c servings

Number Of Ingredients 9

1 tablespoon olive oil
2 cups whole kernel corn (fresh or frozen)
3/4 cup chopped onion
1 1/2 cups finely chopped zucchini
1 teaspoon ground cumin
2 cups chopped seeded tomatoes
1/4 cup snipped cilantro
1/4 teaspoon salt
3 -5 dashes bottled hot pepper sauce

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.

Nutrition Facts : Calories 80.8, Fat 2.8, SaturatedFat 0.4, Sodium 256.5, Carbohydrate 14.2, Fiber 2.2, Sugar 3.9, Protein 2.3

SANTA FE WRAPS



Santa Fe Wraps image

This is a Paula Deen recipe that has been modified a little and one of our favorites. Our family & friends love this one!! These can be made ahead of time and refrigerated until ready to serve. I always do!! : )

Provided by Sherri Greer

Categories     Vegetable Appetizers

Number Of Ingredients 9

2 pkg (8 oz) cream cheese; softened
1 c sour cream
1 can(s) (4.5 oz) chopped green chilies
1 c (4 oz) shredded pepper jack cheese (with hot peppers)
3 green onions, sliced
2 Tbsp salsa
1 c fresh spinach, chopped
2 pkg flour tortillas, burrito size
salsa & sour cream for dipping

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 WRAP



Santa Fe Wrap image

Make and share this Santa Fe Wrap recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb extra lean ground beef
1 cup canned black beans, drained and rinsed
1/3 cup chunky salsa
2 tablespoons sliced green onions
1/2 cup shredded monterey jack cheese
1/2 cup shredded lettuce
1/2 cup chopped tomato
4 tablespoons sour cream
4 burrito-size flour tortillas

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.

Nutrition Facts : Calories 440.6, Fat 15.3, SaturatedFat 6.9, Cholesterol 53, Sodium 927.3, Carbohydrate 49.1, Fiber 7.1, Sugar 2.8, Protein 26

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the taste of your wrap.
  • Don't overstuff the wrap: You want to be able to fold it up neatly without it falling apart.
  • Be creative with your fillings: There are endless possibilities for what you can put in a veggie wrap. Get creative and experiment with different flavors and textures.
  • Make sure the wrap is well-sealed: This will help to keep the fillings from falling out.
  • Serve the wrap immediately: Veggie wraps are best when they are fresh. If you need to make them ahead of time, store them in the refrigerator for up to 2 hours.

Conclusion:

Santa Fe veggie wraps are a delicious, healthy, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With so many different fillings to choose from, there is sure to be a Santa Fe veggie wrap that everyone will enjoy. So next time you are looking for a quick and easy meal, give this recipe a try!

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