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.
The 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.
For the Spicy Ranch Dressing (you’ll have plenty leftover for other dishes)
- 1 16 ounce Ranch salad dressing
- 1 tablespoon hot sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
For the wraps
- 1 15 ounce black beans rinsed, drained
- 1 14 ounce sweet corn drained
- 2 Roma tomatoes chopped
- 2 tablespoons cilantro chopped
- ½ red onion chopped
- 8 habanero wraps
- Turkey sandwich meat
- lettuce Red or green leaf
- Spicy Ranch dressing
- Habanero cheese slices
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.
Nutritional values are approximate.