Two Bean Ranch Wrap

I found this recipe in high school with others that use the brand Ranch Style beans. One thing I do differently is the instant rice. We love jasmine rice so we use a rice cooker and jasmine rice for any recipe that needs rice. We also just discovered that Ranch Style Beans with Jalapenos adds a little extra heat. We just remove the jalapenos  once we put the can of beans in the mixture.

Ingredients
2 cans (10oz) ROTEL diced tomatoes & green chilies
2 cups instant rice
2/3 cup water
2 cups (8 oz) shredded cheddar cheese
1 can (15 oz) Ranch Style Beans, undrained
1 can (15 oz) Ranch Style (any brand is ok) Black Beans, undrained
1/2 cup chopped scallions
2 tablespoons chopped cilantro
12 10-inch flour tortillas
Salsa, if desired

Instructions
1. In a large saucepan, combine ROTEL, rice, and water.
2. Heat to boiling, reduce heat, cover, and simmer 1 minute. Remove from heat.
3. Let stand for 5 minutes or until liquid is absorbed.
4. Stir in cheese, beans, scallions, and cilantro.
5. Spread about 1/2 cup mixture over each tortilla to within 1/2 inch of edge. Roll to enclose.
6. Serve with salsa if desired.

Cajun Catfish Wraps with Slaw

This is a Cooking Light Recipe. So fast, so easy, so good!!

Ingredients

• SLAW:
• 3 1/2  cups  thinly sliced red or green cabbage
• 1/4  cup  light mayonnaise
• 1 1/2  tablespoons  cider vinegar
• 1/2  teaspoon  sugar
• 
  WRAPS:
• 1  tablespoon  all-purpose flour
• 1  tablespoon  paprika
• 1 1/2  teaspoons  dried thyme
• 1 1/2  teaspoons  dried oregano
• 1  teaspoon  garlic powder
• 1  teaspoon  black pepper
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 4  (6-ounce) farm-raised catfish fillets
• 1  tablespoon  butter or stick margarine
• 4  (8-inch) fat-free flour tortillas

Preparation

To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.

Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.

Nutritional Information

Calories:

397 (27% from fat)

Fat:

11.7g (sat 3.7g,mono 3.9g,poly 2.7g)

Protein:

35.6g

Carbohydrate:

36.6g

Fiber:

3g

Cholesterol:

106mg

Iron:

4.7mg

Sodium:

918mg

Calcium:

126mg

Ginger-Peanut Chicken-Salad Wrap

This recipe is SO good. I made it last night when some friends came over for dinner. Two wraps are perfect for one person. Hubbys like three. :-)

Yield

8 servings (serving size: 1 wrap)

Ingredients

• 1  teaspoon  olive oil
• 6  (4-ounce) skinned, boned chicken breast halves
• 1  cup  chopped seeded peeled cucumber
• 3/4  cup  chopped red bell pepper
• 1 1/2  tablespoons  sugar
• 1  tablespoon  minced peeled fresh ginger
• 3  tablespoons  fresh lime juice
• 1  tablespoon  low-sodium soy sauce
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1  garlic clove, crushed
• 1/4  cup  creamy peanut butter
• 2  tablespoons  water
• 3  tablespoons  chopped fresh cilantro
• 8  (8-inch) fat-free flour tortillas
• 4  cups  chopped romaine lettuce

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information

Calories:

280 (19% from fat)

Fat:

5.9g (sat 1.1g,mono 2.7g,poly 1.6g)

Protein:

25.8g

Carbohydrate:

30.5g

Fiber:

2.4g

Cholesterol:

49mg

Iron:

2.5mg

Sodium:

572mg

Calcium:

29mg