Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them!
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!
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. 
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.
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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!
- 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
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.
- Heat a large skillet over medium high heat.
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.
Spray the skillet generously with cooking spray and place the wraps seam side down on 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.
Recipe Video
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Seth B says
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!
Lauren Allen says
Hi Seth, I think that could work well!
Terry says
I’ve made some but with spinach and chicken with all the other ingredients mentioned in the recipe. I put them in the freezer for 30 minutes before I fry them. My family likes them.
Erin says
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!
leanne dolan says
Rice has carbs.
brandi says
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!
natasha says
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
Lauren Allen says
So happy you liked them! Thanks for commenting 🙂
Robert Marullo says
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
Beth says
What size flour tortillas did you use?
Lauren Allen says
I use the tortilla land brand, the medium size.
Ann says
Hi
Tried it tonight!
Yum
Thank you
Jayla says
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!
Sharon puschmann says
These were so good! Thanks for the recipe!!
Tim Watson says
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!
Lauren Allen says
That’s great–I’m so happy to hear everyone enjoyed them! Thanks for commenting 🙂
Aj says
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!
Lauren Allen says
Thanks for sharing! This recipe is really great for adapting to use what you have on hand. Your changes sound delicious!
Tami Lund says
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.
Tami Lund says
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.
Mandi says
Love this recipe and make it way more than I probably should. Any idea if I could make and freeze? Thanks!!
Lauren Allen says
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.
Mandi says
Awesome, thank you for the quick reply!!
Chrissy L. says
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!
Amanda Slatton says
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!
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Tammy says
The whole family loved these! Doubled the recipe so that we could freeze some.❤️❤️❤️
Lauren Allen says
I’m so happy to hear that! Thanks for sharing Tammy!
Lorena says
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!
Lauren Allen says
Love this idea for making them meatless. I’m so happy you and your husband enjoyed them. Thanks for your comment Lorena.
Felica says
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.
Lauren Allen says
I really love that idea! Thanks for sharing Felicia.
Kailey says
This looks really good, but is it spicy? I don’t do well with too much spice.
Lauren Allen says
It really is not very spicy, however, you could just use one teaspoon chili powder instead of 2-1/2. They really are delicious.
Norma Womack says
Had leftover chuck roast and substituted it for the ground beef. I tweak my spices for our tastes (we like it hot). Delicious 😁
Kristinia Bilby says
This was a fantastic recipe. I added chipotle pepper, an avocado and juice from half a lime along with a half cup of chopped tomatoes. Used quinoa instead of rice. Very versatile to what you have on hand. I loved the crispy wrap but think it will be equally as tasty alone, with chips or maybe on a lettuce wrap. Yum and thank you!