Chuck Wagon Wraps

SUBMITTED BY: Wendy Conger

"If you like baked beans, you'll savor this robust wrap. Wendy Conger of Winfield, Illinois combines canned baked beans, ground beef and corn, then rolls it up in tortillas. 'I was wondering what to fix for dinner one night and came up with this,' Wendy writes. My husband raved about it! It's fast and easy to make, too.'"

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound lean ground beef
1 (28 ounce) can barbeque-flavored baked beans
1 (10 ounce) package frozen corn, thawed
4 1/2 teaspoons Worcestershire sauce
1 cup shredded reduced-fat Cheddar cheese
12 (8 inch) flour tortillas, warmed
3 cups shredded lettuce
1 1/2 cups chopped fresh tomatoes
3/4 cup reduced-fat sour cream

READ REVIEWS (6)

DIRECTIONS

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up.

Nutritional Analysis: One wrap equals 373 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 605 mg sodium, 50 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

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REVIEWS

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Reviewed on Aug. 16, 2007 by PULLEYHEATHER

You know, these flavors didn't work together for me. I used canned corn instead of frozen and I did add some garlic and onion powder. It just didn't click. It wasn't something that should be on a tortilla.

1 user found this review helpful

Reviewed on Jul. 22, 2007 by Trina

I made it as written and thought it was perfectly fine, but lacked a little something I thought. I added a can of drained rotel, some cumin and a bit of chili powder and it was pretty darn good. It was kind of juicy, so next time I make it, I'll thicken it a bit with flour so my burrito won't leak quite so much. Overall, a great dish since it is SOO quick and easy to prepare.

1 user found this review helpful

Reviewed on Jun. 27, 2007 by Kristy Borden

I thought that this was GREAT...... I substituted the corn with onion and bell pepper and then added some cilantro. My husband loved this and he is not the one to try new things. Thanks!

1 user found this review helpful

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