These delicious, crispy Southwest Wraps are made with seasoned ground beef, rice, black beans, corn, bell peppers, and onion. This is an easy meal that take less than 30-minutes and everyone in the family loves them!

Looking for more wrap recipes? Try my Buffalo Chicken Wraps, Cashew Chicken Wraps, or Veggie Wrap!

Crispy southwest wrap stacked on a plate, with chips.

These southwest wraps are a hybrid of a burrito and a wrap! I love toasting them so the tortilla gets crispy and golden, and we serve them warm with salsa and hot sauce! They’re loaded with good ingredients to fill you up with protein and veggies, and perfect for busy weeknights.

How to make Southwest Wraps:

Cook Ground Beef in a large skillet over medium heat. Drain grease. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 

A skillet with cooked ground beef and seasonings added on top.

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

Cook ground beef, black beans, corn and diced bell peppers cooking in a skillet.

Assemble Wrap. 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. 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. 

A tortilla with shredded cheese and a line of seasoned ground beef and veggies ready to be rolled into a wrap.

Pan-fry Wrap. Spray skillet with cooking spray and place the wraps seam side down on the greased skillet. Brush tops of wraps lightly with oil, or spray them with cooking spray. Turn wraps every minute or two until they are golden and crispy on all sides. 

Three southwest wraps toasting in a hot skillet.

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

Make Ahead and Freezing Instructions:

To Make Ahead: You can make the filling in advance, just store it in an airtight container in the fridge. Assemble and pan-fry when ready to serve! Or, the entire wraps could be assembled a few hours ahead of time, and pan-fried when ready to eat.

To Freeze: The filling or full-assembled (un-toasted) wraps can be frozen for 2-3 months. Thaw completely before pan-frying over medium heat, until warm and crispy.

Recipe Variations:

  • Southwest Chicken Wrap: You can substitute cooked or rotisserie chicken (about 1 ½ cups, shredded) instead place of ground beef.
  • Veggie Wrap: Leave out the meat, and add spinach or any other chopped veggies you like!
  • Tortillas: Use any type of tortilla you like! My favorite part is the crispy crunch when eating them!
  • Air Fryer: Cook on 400 for a few minutes, until crispy.

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Recipe

Crispy southwest wrap stacked on a plate, with chips.
Prep 10 mins
Cook 15 mins
Total 25 mins
Save Recipe

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 corn canned or frozen
  • 1/2 red bell pepper , chopped
  • 1 green onion , chopped
  • 1 cup cooked rice (leftover rice works great!), mexican, white, brown, or rice pilaf
  • 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
  • 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.

Notes

Meat: substitute 1 ½ cups shredded cooked rotisserie chicken or carnitas pork instead of the ground beef.
Vegetarian: Leave out the meat and add spinach and any other chopped veggies you like!
Tortillas: Use any type of tortilla you like! My favorite part is the crispy crunch when eating them!
Air Fryer: Cook on 400 for a few minutes, until crispy.
Make Ahead Instructions: You can make the filling in advance, just store it in an airtight container in the fridge. Assemble and pan-fry when ready to serve! Or, the entire wraps could be assembled a few hours ahead of time, and pan-fried when ready to eat.
Freezing Instructions: The filling or full-assembled (un-toasted) wraps can be frozen for 2-3 months. Thaw completely before pan-frying over medium heat, until warm and crispy.

Nutrition

Calories: 419kcalCarbohydrates: 31gProtein: 21gFat: 23gSaturated Fat: 10gCholesterol: 69mgSodium: 352mgPotassium: 445mgFiber: 4gSugar: 1gVitamin A: 800IUVitamin C: 11.4mgCalcium: 219mgIron: 3.3mg

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I originally shared this recipe November 2016. Updated August 2021.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Soooooo good! I used Taco seasoning for this along with other spices and WOW. It was a hit!! super super easy too

  2. I like the idea and they were good but they were just missing something…. I don’t know, I’ll make again but probably add a jar of salsa to the mix.

  3. 5 stars
    We loved these wraps so much, we ate them for lunch and then again for dinner. So yummy! The grilled wrap just takes it to the next level. We used Sun dried tomato wraps and GF wraps.

  4. 5 stars
    Our family LOVES these and they are so easy to do. I usually pan fry them but I am trying the air fryer this time.

  5. 5 stars
    This was a hit with my husband, son and daughter in law for supper this evening. Really good. I will be making again.

  6. 5 stars
    YUM!! Just finished making these for the family and they turned out great! Loved learning the little trick about grilling them too! I just used the taco seasoning as I didn’t have all the other ones, and was yummy!

  7. 5 stars
    Made these last night for dinner and my husband and I really enjoyed them! I added cilantro to the meat mixture. These turned out larger than I thought they would and I found the mixture also made a lot. But will definitely use for left overs this week. A bit labor intensive for weekday, but a great thing to make for a Sunday meal prep.

  8. 5 stars
    These wraps have become one of my favorite meals. They are so versatile. I have made them at least a dozen times. The first time I made them exactly like the recipe states – and they were delicious. After that I started getting creative. I didn’t love making them and then frying them all together in a pan – this was too labor intensive for me, and I could only fry a few at a time. I have a large family so I decided to just fry up the tortillas in a large frying pan with some oil. After the tortillas are fried on each side I then fill it with the meat and top it with cheese and roll it up. It can be a little toasty on the fingers to do it this way but it is much faster to mass produce all the wraps and it keeps my husband from breaking them open in the frying pan while he’s helping me.
    I always double the batch and use the left overs for lunch the next day. I often make the meat mixture for other taco dishes.

  9. 5 stars
    This recipe is amazing and so simple!! I never thought to put burritos/wraps on a frying pan. That took it to a whole new level!! Thank you for your awesome recipes.

  10. 5 stars
    I’ve been trying to add more variety instead of making the same recipes for our weekly meals, so I made this the other evening! Didn’t have bell peppers on hand, so I used a can of tomatoes with green chilies instead. They were so delicious, and I even felt halfway fancy serving them lol. My husband loved them and asked me to make them again. My 3 year old even ate them, which is a huge win.

  11. This recipe had a lot of flavor and it was very fulfilling. I personally have a hard time rolling them because I tend to over fill the tortilla shell but that’ s okay, more deliciousness in my mouth! The only issue I had was I made this the night before for work, then when I microwaved it for lunch the tortilla lost it’s crunch. It was more like a soft burrito. I still ate the whole thing with some cherry tomatoes from the garden to have that crunch! Thank you for the recipe. I will be trying the Million Dollar Spaghetti tonight!

  12. 5 stars
    Great recipe, followed this recipe closely, a couple of tips. Make a burritos first, they brown/ burn quickly, I turned the heat down to keep up turning them. Hubby doesnt like sour cream, but once these are cooked you cannot taste it but it does keep it moist inside. Understand this is a messy dish 😉

  13. 5 stars
    Very tasty! I’m not very good at rolling them though. I also made Chuy’s jalapeño ranch dip to go with it.

  14. great recipe but really high in fat 70% per serving I changed beef for ground turkey or chicken , used yogurt instead of sour cream no cheese (or use fat free cheese) and bake on the pizza tray in oven – all of the above was suggested by everyone except leaving out the cheese. also watch that the tortillas are low in fat

    This was really delicious

  15. 5 stars
    Instead of cooking them in a skillet at the end I put them on my pizza pizzazz for something like 8 minutes. The came out great!

  16. Do these freeze and reheat well? Looking for easy meals to make now, freeze, and use again when we have a baby in a few months. Thanks!

    1. Yes, I think these will freeze well! I would freeze them after step 7 (before cooking). Then thaw them overnight in the fridge and cook them resuming with step 8 of the recipe.

  17. 4 stars
    Would have preferred if the recipe didn’t assume you had cooked rice already. It’s a lot easier to follow a recipe when it starts with raw ingredients. Otherwise it was very tasty, we’ll make it again!

  18. 5 stars
    These were delicious! Everyone in the family loved them (which says a lot in my family)! Will definitely be added to our rotation. Thank you!

  19. 5 stars
    Made this for dinner last night. It was amazing. It’s nice to have this type of recipe that isn’t tomato based. Will definitely make this again.

  20. Looks great. I am going to try this recipe tomorrow, do you think they would be ok to make extras and freeze them?

  21. 5 stars
    I know it’s a good recipe when my husband asks me to make it again. He has asked for this one three times so far! Perfect with a cilantro avocado dressing.

  22. 5 stars
    I substituted the ground beef for chicken. It was so delicious. I would definitely pass on this recipe to my friends and family

  23. 5 stars
    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!

  24. Had leftover chuck roast and substituted it for the ground beef. I tweak my spices for our tastes (we like it hot). Delicious ?

    1. It really is not very spicy, however, you could just use one teaspoon chili powder instead of 2-1/2. They really are delicious.

  25. 5 stars
    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.

  26. 5 stars
    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!

    1. Love this idea for making them meatless. I’m so happy you and your husband enjoyed them. Thanks for your comment Lorena.

  27. 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

  28. 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!

  29. 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!

    1. 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.

  30. 4 stars
    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.

    1. 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.

  31. 4 stars
    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!

    1. Thanks for sharing! This recipe is really great for adapting to use what you have on hand. Your changes sound delicious!

  32. 5 stars
    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!

  33. 5 stars
    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!

  34. 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

  35. 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

  36. 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!

  37. 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!

  38. 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!

    1. 5 stars
      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.

    2. 5 stars
      We freeze the contents separate from the tortillas. To crisp the tortillas, brush on some butter or oil, and lay them directly on the flame from the burner on the stove. Five to ten seconds per side and they are heated and have a little char. Just scoop in your filling and roll them up. A tip, use a pie server to easily scoop the filling in a line.