This mouthwatering Crispy Southwest Wrap delivers the perfect blend of textures and bold flavors in just 25 minutes. Packed with 21g of protein and wrapped in a golden, crispy tortilla, it’s an ideal choice for quick lunches or casual dinners. Each satisfying wrap provides a wholesome balance of nutrients while keeping calories reasonable at 419 per serving. The combination of fresh ingredients and southwestern spices creates an irresistible meal that’s both nutritious and delicious.
Ingredients Needed
- Ground Beef: 1 pound, ideal for perfect protein base
- Seasonings: Chili powder, cumin, garlic powder, salt, and pepper for authentic southwest flavor
- Fresh Produce: Red bell pepper, green onion for crunch and color
- Beans & Corn: 15 oz black beans (drained), 1 cup corn for heartiness
- Rice: 1 cup cooked (any variety works perfectly)
- Dairy: 1½ cups shredded cheese, ½ cup sour cream or Greek yogurt
- Tortillas: 6-8 large flour tortillas, room temperature for easy rolling
Step-by-Step Instructions
- Prepare the Filling: Brown the ground beef over medium heat until perfectly cooked through
- Season the Mix: Add seasonings and water to create a flavorful base
- Add Vegetables: Mix in beans, corn, peppers, and onions until well combined
- Assemble Wraps: Layer cheese, rice, sour cream, and beef mixture on each tortilla
- Roll Technique: Carefully fold sides and roll into tight burritos
- Final Crisp: Heat in oiled skillet, turning occasionally until golden brown on all sides
- Serve: Enjoy while hot with your favorite salsa or cilantro sauce
Cooking Techniques
Getting those wraps perfectly crispy is easier than you might think! The magic happens when you brush or spray both sides with oil and toast them in a skillet. Keep the heat at medium-high and watch them closely – they’ll turn golden brown in about 1-2 minutes per side. A gentle press with your spatula helps create that satisfying crunch we all love.
Simple Substitutions
This recipe is super flexible! Switch up the ground beef with ground turkey or chicken for a lighter option. Not a fan of black beans? Pinto beans work great too. You can swap the sour cream with Greek yogurt for extra protein, and any color bell pepper adds the perfect crunch. If you’re out of fresh onions, dried onion flakes work in a pinch. Love spicy food? Use pepper jack cheese instead of cheddar!
Serving Ideas
Make taco night extra special by setting up a dipping station! Put out bowls of salsa, guacamole, and extra sour cream. A simple side salad with lime dressing makes these wraps into a complete meal. Want to get fancy? Cut the wraps diagonally and serve them standing up in a colorful line – they look amazing on a platter with some fresh cilantro sprinkled on top!
Storage Tips
Already made the filling? Lucky you! It keeps well in the fridge for 3-4 days in an airtight container. The wraps taste best fresh off the skillet, but you can make extra filling on the weekend for quick weeknight dinners. If you have leftover wrapped and toasted burritos, wrap them in foil and pop them in the fridge. Warm them up in a dry skillet to bring back that lovely crispy outside!
Crispy Southwest Wrap
Equipment
- Large skillet
- Cooking spray or oil brush
Ingredients
Main Ingredients
- 1 pound ground beef
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 15 ounce black beans drained and rinsed
- 1 cup corn canned or frozen
- 1/2 red bell pepper chopped
- 1 green onion chopped
- 1 cup cooked rice mexican, white, brown, or rice pilaf
- 1 1/2 cups cheddar cheese 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.
