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Spicy Southwest Veggie Wrap
Created by: Howcan Team
Ingredients
- 4 large flour tortillas
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon lime juice
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a blender, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 teaspoon lime juice, 1/2 teaspoon cumin, and salt and pepper to taste. Blend until smooth to make the spicy chipotle sauce.
- Lay out the flour tortillas and divide the cooked black beans, corn kernels, red bell pepper, red onion, avocado, shredded lettuce, and chopped cilantro evenly among the tortillas.
- Drizzle the spicy chipotle sauce over the veggie fillings on each tortilla.
- Fold in the sides of the tortillas and then roll them up tightly to create the wraps.
- If desired, heat a large skillet over medium heat and lightly toast the wraps for 1-2 minutes on each side until golden brown and crispy.
- Slice the wraps in half diagonally and serve immediately. Enjoy!
The Southwest Veggie Wrap with spicy chipotle sauce has a rich history rooted in the vibrant flavors of the American Southwest. This zesty dish is a fusion of fresh, crisp vegetables, and a bold, smoky chipotle sauce, all wrapped in a warm tortilla. Renowned chefs in the Southwest region have perfected this recipe, infusing it with the authentic flavors of the area. The key to this dish lies in the balance of textures and the fiery kick of the chipotle sauce. For the best version of this dish, head to local eateries in Arizona or New Mexico, where you'll find the most authentic and delicious renditions. The crucial elements to get right are the charred, smoky flavor of the chipotle sauce and the crunch of the fresh vegetables. Alternatively, consider adding grilled corn or black beans for a unique twist on this classic dish.
20 min
4
320 calories
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