Fiesta Tortilla Wrap Bites

A few times a year Anita and I take a drive down to the Exit 76 Antique Mall in Edinburgh, Indiana. About 30 minutes or so south of Indianapolis, the mall is stuffed with tons and tons of antiques, collectibles, arts, crafts, toys… just about anything you can imagine. To maximize our browsing time I like to pack quick and easy lunches, like these Fiesta tortilla wrap bites. They’re easy to make but full of flavor. And they travel well.

The antique mall has a little sitting area (it actually used to be a Subway sandwich shop) with tables that are perfect for grabbing a bite to eat before antiquing.
Fiesta Tortilla Wrap BitesThe filling used in these wraps can be used for other treats too. Like for topping cut cucumbers, or as a dip. It’d also be great as the filling for a grilled cheese sandwich. Or on top of hot dogs. It’s great stuff.

Also try my grilled chicken wrap with southwestern dipping sauce.

Fiesta Tortilla Wrap Bites

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 30 or so bites
Author Mike

Ingredients

  • 8 ounces light cream cheese softened
  • 1/2 cup light sour cream
  • 1/2 cup salsa
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon hot sauce
  • 1/4 cup each green red, and yellow bell pepper, chopped
  • 1/2 cup black olives chopped
  • 1 cup sharp cheddar cheese shredded
  • 5 8 " tortillas or wraps

Instructions

  • Place all ingredients except for the tortillas in a large bowl and mix well.
  • Divide mixture between the tortillas.
  • Tightly roll the tortillas and wrap in plastic wrap.
  • Refrigerate for 2-8 hours to let the wraps set up then slice as desired.

Buffalo Chicken Wraps

Buffalo chicken, everywhere! That’s what I was thinking after I made a big batch of Buffalo chicken the other day. I love Buffalo chicken. Since we’ve been eating a little less carbs, these Buffalo chicken wraps made for a great, light lunch. They took only a few minutes to make. They have that great sauce kick (I use Frank’s, of course), with great lettuce, celery and carrot crunch, all cooled down by a little Ranch dressing and ripe tomatoes.
Buffalo Chicken WrapsIf you really, really like blue cheese, substitute blue cheese crumbles for the cheddar cheese for even bigger flavor in these Buffalo chicken wraps.

Buffalo Chicken Wraps

Course Main
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients

  • 2 wraps or tortillas
  • 1/2 cup buffalo chicken warmed
  • More Buffalo sauce if desired
  • 1 tablespoon celery shredded
  • 1 tablespoon carrot shredded
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • Tomatoes chopped
  • 1/4 cup blue cheese or Ranch salad dressing

Instructions

  • Lay the wraps out on a flat surface.
  • Combine the remaining ingredients in a bowl. Divide between the wraps, fold and roll, cut in half and serve.

Southwest Wraps

Anita and I took a little day trip over to Springfield, Ohio, to peruse the Heart of Ohio Antique Center. It’s one of our favorite antique malls. And although there’s a nice little cafe in the mall, we decided to pack a lunch. Besides some Kaw-Cajun 4 bean salad and chips, I made a few of these southwest wraps. They’re the perfect picnic: spicy, tasty, and different than the usual boring sandwich. Tomatoes, black beans, corn, cilantro, turkey, habanero cheese and spicy Ranch dressing, all inside a habanero wrap. Definitely not boring.

Southwest WrapsThe spicy Ranch dressing I made for these wraps is really great stuff. I also use it on sandwiches, hamburgers, and hot dogs. It definitely has a little kick. I keep a batch in a squeeze bottle in the fridge for any time I want something with a little bite.

Also try my crab salad wraps.

Southwest Wraps

Course Main
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -10
Author Mike

Ingredients

For the Spicy Ranch Dressing (you'll have plenty leftover for other dishes)

  • 1 16 oz bottle Ranch salad dressing
  • 1 tablespoon hot pepper sauce I used Louisiana Pepper Sauce
  • 1 tablespoon hot pepper sauce I used Frank's Red Hot
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon chili powder

For the wraps

  • 1 small can black beans rinsed, drained
  • 1 small can sweet corn kernels drained
  • 2 Roma tomatoes chopped
  • 2 tablespoons fresh cilantro chopped
  • 1/2 red onion chopped
  • 8 habanero wraps
  • Turkey sandwich meat
  • Red or green leaf lettuce leaves
  • Spicy Ranch dressing
  • Habanero cheese slices

Instructions

For the Spicy Ranch Dressing

  • Combine all ingredients. Refrigerate until ready to use.

For the wraps

  • Combine the beans, corn, tomatoes, cilantro and onion in a bowl and mix gently.
  • Lay out the wraps. Assemble the wraps by stacking the ingredients on one half of the wrap (so you can then roll it up.
  • Add the sandwich meat first, This will help keep the wrap from getting soggy.
  • Add the lettuce and a tablespoon or so of the dressing.
  • Spoon on a few tablespoons of the bean and corn mixture.
  • Add the cheese and wroll up the wrap.