Recipe for HEALTHY SOUTHWEST BURRITO or wrap???

Question

Does anyone have a recipe for a healthy soutwest burrito? or just what the heck goes into a southwest burrito? lol I've never made one.

Answer 1

Burrito and healthy? Not gonna happen!

Answer 2

Rice and Bean Wraps

2 tablespoons butter or butter flavor Crisco

1 (6.8 ounce) package Rice A Roni Spanish or plain rice

2 cups water

1 (16 ounce) jar salsa

1 can black or kidney beans, washed and drained

1 can Mexicorn, drained

8 (8-inch) flour tortillas, warmed

Shredded Cheddar cheese or Velveeta (optional)

Sour cream (optional)

In large skillet over medium-high heat, sauté rice mix with butter until golden brown. Add water, salsa and box seasonings; bring to boil. Reduce heat to low. Cover, simmer 15 to 20 minutes or until rice is tender. Stir in beans and corn, let stand 5 minutes before serving.

Serve in tortillas with cheese and sour cream, if desired.





Mexicali Turkey Wraps

  Queso fresco cheese, black beans, corn and turkey make a flavorful filling for these tasty wraps.



Cooking Method: No Cook

Prep Time: 20

Cooking Time: Up to 10 minutes

Makes: 6 servings (1 wrap each)

Ingredients

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6  whole wheat flour tortillas (8-inch)

1  container (6 ounces)  guacamole

1-1/2  cups  shredded lettuce

1-1/2  cups shredded leftover cooked Butterball® Turkey

6  tablespoons canned Ranch Style® Black Beans, drained, rinsed

6  tablespoons  frozen corn, thawed, drained

6  tablespoons  prepared salsa

6  tablespoons  crumbled queso fresco cheese





Directions

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Spread each tortilla with 2 tablespoons guacamole to within 1/4 inch of edge. Cover with 1/4 cup lettuce; press lightly into guacamole.

Top each tortilla with 1/4 cup turkey and 1 tablespoon each beans, corn, salsa and cheese.

Roll up tortillas tightly. Cut diagonally in half to serve.

Cooking Instructions

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Special Extra: For more robust flavor, add finely chopped jalapeno peppers and chopped fresh cilantro to the filling.  

Southwestern Wraps

1 to 2 garlic cloves, peeled and minced (optional)

1/3 cup fresh lime juice

2 tablespoons light brown sugar

2 tablespoons vegetable oil

1 1/2 teaspoons finely snipped fresh cilantro

    leaves or 1/2 teaspoon dried cilantro

1/2 teaspoon chili powder, or to taste

1/4 teaspoon crushed dried red pepper, or to taste

Salt and freshly-ground black pepper, to taste

1 boneless beef top round steak, cut into

    bite-size pieces or thin strips, or boneless

    chicken b*****s, skin removed, and cut into

    bite-size pieces or thin strips

1 small sweet onion, peeled, cut into thin wedges

1 small green pepper, cored, seeded, and cut into

    thin strips (optional)

1 small sweet red or yellow pepper, cored, seeded,

    and cut into thin strips

8 ounces mushrooms, thinly sliced, or 1 (4.5 ounce) jar

    sliced mushrooms, drained

4 soft flour or corn tortillas

1 fresh or drained canned chile pepper, chopped

Favorite mild or medium-spiced tomato salsa as desired (optional)

Shredded sharp Cheddar, Monterey jack or Mexican-blend cheese

In a deep medium nonreactive bowl, combine the first 9 ingredients, blending well with a wire whisk. Or, combine ingredients in a large zip-type plastic bag; seal and shake vigorously to mix. Add beef or chicken pieces, coating each well with marinade. Cover or seal and marinate in refrigerator for 1 to 2 hours.

Drain steak or chicken pieces. In a large heavy skillet, sauté beef or chicken pieces in 1 to 2 tablespoons of marinade over moderate heat, turning frequently until done, about 5 to 6 minutes total. Do not overcook. Remove beef or chicken pieces with a slotted spoon; cover and set aside.

Add onion, sweet peppers, and mushrooms to skillet and sauté over moderate heat until just tender but not soft.

Arrange tortillas on a flat surface; spoon meat, sautéed vegetables, and some chopped chili pepper onto each tortilla, dividing evenly. Top each with a spoonful of salsa if desired; roll (up) each tortilla jellyroll style. Place each filled tortilla, seam-side down, on a sheet of heavy-aluminum foil; sprinkle cheese over each, dividing evenly. Carefully close foil around tortillas, sealing well. Wraps may be eaten at room temperature or unwrapped and reheated in a microwave oven at 50 to 60% power

Answer 3

http://www.seventeen.com/health-s*x-fitn...