Very good and very convenient. I added a package of taco seasoning to the rice. Also, I had to make some substitutions as can sizes are different here in Canada -- I used three 19oz cans of black beans, two 19oz cans of romano beans (I couldn't find pinto), one 19oz can of mini-diced tomatoes, a couple TB of chopped pickled jalepeno and a 12 oz can of corn. I also cut the cheese amount by half to save fat/money. I used 1 cup of filling per wrap and got a total of 18. Taste best when dipped in something like salsa.

Reviewed On: Jan. 4, 2006

Very good and stores well in refridgerator (though it loses its crispness.) Makes an excellent summertime lunch. I used a food processor to chop the veggies so that they would be small and uniform (make sure that you don't chop them too much or you end up with mush.) The food processor saves a lot of time as well.

Reviewed On: Jun. 10, 2004

Amazing -- these are without a doubt the best chocolate chip cookes that I have ever made. I like to use at least half milk chocolate chips and then they are to die for. This recipe has become the only choclate chip cookie recipe I use. They freeze well, which is good considering how huge the batch is.

Reviewed On: Jun. 15, 2003