Best 2 Southwestern Veggie Wraps Recipes

Indulge in a culinary journey with our Southwestern Veggie Wraps, a symphony of flavors and textures that will tantalize your taste buds. These wraps are not just a meal; they are an experience, a blend of fresh, crisp vegetables, savory spices, and tangy sauces, all wrapped in a soft and pliable tortilla. Get ready to embark on a flavor adventure with our three tantalizing variations: the classic Southwestern Veggie Wrap, bursting with the bold flavors of black beans, corn, and roasted red peppers; the Spicy Southwestern Veggie Wrap, ignited with the heat of jalapeños and chipotle peppers, and the tangy Southwestern Veggie Wrap, featuring a delightful harmony of citrus and herbs. Each wrap is a masterpiece, a harmonious union of culinary delights, waiting to be savored and enjoyed.

Let's cook with our recipes!

EASY SOUTHWESTERN VEGGIE WRAPS

Easy Southwestern Veggie Wraps image

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Steps:

Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.

SOUTHWESTERN VEGGIE WRAPS

Southwestern Veggie Wraps image

From Seaside, Oregon, Rebekah White shares, "I developed this recipe to use up an excess of garden-grown zucchini, peppers and corn. It is fast and easy to assemble, with loads of flavor and color."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 small onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups fresh or frozen corn, thawed
1 medium sweet red pepper, chopped
1 cup coarsely chopped zucchini
2/3 cup plus 2 tablespoons water, divided
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 teaspoon cornstarch
6 flour tortillas (8 inches), warmed
3/4 cup salsa
6 tablespoons reduced-fat sour cream

Steps:

In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until most of the liquid has evaporated. , Combine cornstarch and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon about 2/3 cup down the center of each tortilla; top with salsa and sour cream. Roll up.

Nutrition Facts : Calories 303 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 742mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein.

Tips:

Choose the right tortillas: For these wraps, use large, sturdy tortillas that can hold all the fillings without tearing.
Prep your veggies: Chop and slice your veggies into thin strips or small pieces so they're easy to eat in the wraps.
Don't overfill the wraps: Too much filling will make the wraps difficult to roll and eat. Aim for a moderate amount of filling so that you can easily fold the tortillas.
Use a variety of toppings: The great thing about these wraps is that you can customize them to your liking. Try different combinations of veggies, cheese, and sauces to find your favorite.
Get creative with your dipping sauces: Dipping sauces are a great way to add extra flavor and moisture to your wraps. Try serving them with guacamole, salsa, sour cream, or your favorite dressing.

Conclusion:

Southwestern veggie wraps are a delicious, healthy, and versatile meal that can be enjoyed for lunch, dinner, or a snack. With endless possibilities for fillings and toppings, you can customize them to suit your preferences and dietary restrictions. So next time you're looking for a quick and easy meal, give these wraps a try.