Southwestern Wraps

Ingredients:
  • 1 to 2 garlic cloves, peeled and minced (optional)
  • 1/3 cup fresh lime juice
  • 2 Tbsp light brown sugar
  • 2 Tbsp vegetable oil
  • 1 1/2 tsp finely snipped fresh cilantro leaves or 1/2 tsp dried cilantro
  • 1/2 tsp chili powder, or to taste
  • 1/4 tsp 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 oz. mushrooms, thinly sliced, or 1 - 4.5 oz. 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
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Preparation:

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. Add beef or chicken pieces, coating each well with marinade. Cover or seal and marinate in refrigerator for 1 to 2 hours.

Drain steak or chicken pieces. In a large heavy skillet, sauté beef or chicken pieces in 1 to 2 Tbsp of marinade over moderate heat, turning frequently until done, about 5 to 6 minutes total. Do not overcook. Remove beef or chicken pieces with a slotted spoon; cover and set aside.

Add onion, sweet peppers, and mushrooms to skillet and sauté over moderate heat until just tender but not soft.

Arrange tortillas on a flat surface; spoon meat, sautéed 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. Wraps may be eaten at room temperature or unwrapped and reheated in a microwave oven at 50 to 60% power.

Servings:
Source:
Submitted by: Recipe Group Member
Date:






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