Southwestern Wraps

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  • 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 breasts, skin removed, and cut into bite-size pieces or thin strips
  • 1 small sweet onion, peeled, cut into thin wedges
  • 1 small green bell pepper, cored, seeded, and cut into thin strips (optional)
  • 1 small sweet red or yellow bell 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


  1. 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.
  2. Add beef or chicken pieces, coating each well with marinade.
  3. Cover or seal and marinate in refrigerator for 1 to 2 hours.
  4. 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.
  5. Remove beef or chicken pieces with a slotted spoon; cover and set aside.
  6. Add onion, sweet peppers, and mushrooms to skillet and saut over moderate heat until just tender but not soft.
  7. Arrange tortillas on a flat surface; spoon meat, saut ed 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.
  8. Wraps, savory may be eaten at room temperature or unwrapped and reheated in a microwave oven at 50 to 60% power.

Weekly Specials from The Prepared Pantry