Tuesday, April 10, 2012

Oven Baked Southwestern Wraps

If you have ever had the Southwestern Eggrolls at Chili's, you will enjoy this healthy spin on their popular appetizer. This recipe can offer a lot less calories and a lot more nutrition packed into these yummy wraps. My calorie counter has these clock in at just under 400 calories each if you add a tablespoon of dipping sauce on the side. If there are any leftovers, they taste even better the second day.

3/4 lb grass-fed ground beef
2 ears of corn, husks and silk removed
1/4 cup fresh cilantro, minced
1 tsp chipotle chili powder
1 small onion, diced(1/2 cup)
1 jalapeno, diced (optional)
1 small red pepper, diced (1/2 cup)
1 clove garlic minced
1/4 tsp sea salt
8 whole wheat tortillas(or corn, or gluten-free)
dipping sauce(see below)

Lightly brown your beef over a medium heat. While your meat is browning, strip the kernels off your corn cobs into a small bowl, toss with the cilantro and chipotle chili powder and set aside.
When the meat is no longer pink, drain off the fat and add the onion, jalapeno and red pepper. Saute until tender and add the garlic clove, cooking an additional 2 minutes till tender. Set aside. Make your dipping sauce(below) and refrigerate. Prepare your tortillas if you are making them yourself.

Combine the meat and corn mixture. Place 1/2 a cup of the mixture(1/8th) into your tortilla. Fold in the ends and roll. Place seam side down in your panini press, cooking until outside is brown and crispy or place seam side down on a lightly oiled baking sheet. Repeat, using all your tortillas and filling. You can bake in your oven at 350 degrees for 10-12 minutes until lightly browned and crisp. Serve with dipping sauce.  Makes 8 wraps.

You can leave off the jalapeno and your dish will have a southwestern flair without much heat. Adding more or less of the jalapeno and adding more chili powder will help you to achieve the spice that pleases your family. You can also add about a cup of grated monterey jack or cheddar cheese to the meat filling after it is cooled if you like. We don't because of dairy allergies and the additional calories and the fresh flavor and textures make the cheese unnecessary. For gluten free, just swap the flour tortilla out for a corn tortilla or a gluten-free brand from the store.

Dipping sauce
1 ripe avacodo
1 tsp lime juice(or white vinegar)
1-2 dashes hot sauce(to your liking)
1/4 cup sour cream(or use yogurt or all mayonnaise)
1/4 cup mayonnaise
dash onion powder
dash salt
dash dried parsley
dash garlic powder
dash pepper

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