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Crispy Southwest Wrap

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Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them!

Two Crispy Southwest Wraps, one laying on top of the other, with a bowl of salsa in the background.

If your house is anything like mine, then the week before Thanksgiving is crazy busy, and the last thing I have time to do is think of a dinner plan early in the week while I’m preparing to host Thanksgiving dinner.

Easy meals–we’re talking 30-minutes or less– are my life savers! And meals that my kids will eat happily, without force, are essential!

A skillet filled with ground beef, black beans, bell pepper, corn, and green onion.

These Crispy Southwest Wraps meet all of those requirements with my family. Everyone loves them, and I love how easy they are. This meal was complete invented out of necessity to use leftovers from my fridge to clear room for things like a big giant turkey that I’ll be roasting in a few days.

They’re really easy to adapt, depending on what you have in your fridge, and what your family likes.  You could substitute cooked chicken or rotisserie chicken (about 1 1/2 cups, shredded) instead of the ground beef. You could add spinach or any other chopped veggies that you’d like. A close up of two Crispy Wraps filled with ground beef, black beans and vegetables

I love the little bit of sour cream that’s layered in the middle because it adds a creaminess to them. You could substitute it for Greek yogurt and no one would ever know! Also feel free to use any type of tortillas. My favorite part about them is how we make them “crispy” in the griddle before eating them.

I also love that these are essentially a “meal-in-one”. You have your veggies, protein, and carbs all wrapped together in one delicious meal!

These Crispy Southwest Wraps are a delicious hybrid of a burrito/taco and a wrap. I make sure to serve them with a side of salsa and our favorite Mexican hot sauce, valentina.

 

Consider trying other popular wraps:

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4.73 from 11 votes
Crispy Southwest Wraps | Tastes Better From Scratch
Crispy Southwest Wrap
Print Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them!

Course: Main Course
Cuisine: American, Mexican
Keyword: chicken wrap, healthy wrap
Unit: cup, large, ounce can, pound, Tablespoon, teaspoon
Servings: 8
Calories: 419 kcal
Author: Lauren Allen
Ingredients
  • 1 pound ground beef
  • salt and freshly ground black pepper
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons water
  • 15 ounce can black beans , drained and rinsed
  • 1 cup frozen corn , thawed
  • 1/2 red bell pepper , chopped
  • 1 green onion , chopped
  • 1 cup cooked rice (leftover rice works great!), white, brown, rice pilaf, wild rice
  • 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
  • 1/2 cup sour cream
  • 6-8 large flour tortillas
Instructions

  1. Add the ground beef to a large skillet over medium heat.  Cook and crumble until browned. Drain grease. 

  2. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 

  3. Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.

  4. Heat a large skillet over medium high heat.

  5. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. 

  6. Add a small scoop of rice, placing it in a line along one end of the tortilla. 

  7. 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. 

  8. Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. 

  9. 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. 

  10. Serve warm, with salsa and/or a creamy cilantro dipping sauce.

Recipe Video

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Crispy Southwest Wraps are on of our go-to, easy meals. They take less than 30-minutes and my family loves them! | Tastes Better From Scratch

Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them! | tastesbetterfromscratch.com #healthy #recipe #easy #fast
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Comments

  1. These look like a great breakfast item. I love a hearty breakfast especially one that is high in protein. Do you think that these could be prepped in advanced and then vacuum sealed to help maintain some crispiness and crunch in the tortilla?

    Thinking of prepping enough for breakfasts on-the-go on weekdays!

    Thanks for posting Lauren! Cheers!

    Reply

  2. A wonderful family meal, everybody loved it! I am doing the low carb thing right now so instead of using a tortilla for mine, I jut turned into a yummy rice bowl. I’ll be making it again real soon!

    Reply

  3. This was a great recipe! my boyfriend loved it and he is very picky. I did add a lot more salt, garlic and chili powder to my likings. I will make again!

    Reply

  4. My husband never follow recipes right…but this one was hard to get wrong….this turn out good and tasty…will do again…the torilla was crispy and the filling was on point. Thanks

    Reply

  5. Hi, just discovered this recipe today when Taste of Home sent me an email on your wonderful Crispy SouthWest Wraps.
    They look so delicious as I am a Tortilla and Burrito Wrap fan for life and can’t wait to try these for lunch and/or dinner tonight. Thanks for a great recipe Lauren Allen and I look forward to receiving more from your great kitchen.
    God Bless.
    Robert

    Reply

  8. Wow! All of the ingredients in these are staples for our normal meals, but usually used in the form of soup, so this is a very welcome change. I used fresh sweet corn and skillet seared it, and I added a little more chile powder, as that is the norm for us, but was so happy with how these turned out! Thanks for sharing a delicious, healthy recipe!

    Reply

  10. These were so good, a hit with my family, and so easy to customize to each family members preference. I’m sure they are going to be on out regular meal rotation. Thanks & keep up the great work!

    Reply

  11. I really liked this! We wanted something a little different than traditional tacos/burritos. For me however, it needed WAY more spice. I added paprika, fresh garlic & powder, a generous pinch of sugar, pepper flakes, lots of cumin & chilli powder. I used 8oz ground chuck mixed with 4oz mild sausage (needed to get rid of it), & doubled the veggies adding in generous amounts of green & white onion, 1 large jalapeno and a few baby portabellas I needed to use. I made cilantro rice with a dash of fresh lime juice & zest, adding in chopped fresh cilantro to finish it. I substituted 2% Greek yogurt for the “sour cream as well. Prior to wrapping & cooking, I threw in fresh diced tomato, more green onion & a touch of black olives. We had homemade salsa to top/dip them in.

    Plus the mix is just plain yummy without the wrap too! I have hint of lime Tostitos as well to scoop the wrapless mix for tomorrow’s lunch!

    So Good! Thx for sharing!

    Reply

  12. The beef mixture seemed dry, plus felt odd to make a Mexican dish without tomatoes, so I added 2 fresh tomatoes (although I suspect canned or salsa would work as well if not better) and a bit of water. It was delicious. I had lots of filling and rice leftover so I tossed them together and cooked for a bit and ate as leftovers without tortillas – it was also delish this way. Thanks for the new recipe.

    Reply

    • Forgot to add: I probably tripled the amount of spice as well. Definitely needed it. I also noticed in one of the comments to scoop the filling with tortilla chips – will definitely try this! Yum.

      Reply

    • Hi Mandi, I think that would work great, although I would suggest baking them from frozen instead of on the griddle. I would place them, frozen, on a baking sheet, cover with tinfoil and bake at 350 degrees for 20-30 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.

      Reply

  14. I’m going to try these tonight and use 1/2 the beef, double the corn and instead of property in going to use tomatoes. I may or may not add a can of kidney beans to replace beef. Seems very good!

    Reply

  15. Absolutely delish! I did add about 1 cup chunky salsa for a little extra oomph. My 3 yr old just devoured it and my husband wants me to keep these from his lunches at work. Great recipe. Thank you!

    Reply

  16. whoah this blog is excellent i really like reading your articles. Stay up the good work! You already know, many persons are looking around for this info, you could help them greatly. befeacdebgkgbabb

    Reply

  18. My husband and i loved these! They were quick and easy. Instead of meat we just added a can of Kidney beans to the mix, used whole wheat tortillas and used daiya cheddar cheese. Hit the spot for my taco fix!!😀 Thank you!

    Reply

  19. These burritos were delicious!!! I even double the ingredients and made it into a casserole. When it came out the oven I topped it with cheese and it was delicious.

    Reply

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