Reviewed: Jun. 13, 2009

These were quite simply sensational. I made them exactly as the recipe stated.

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Linda

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 25, 2009

These wraps are great and so simple to make! You can easily modify the recipe to suite your taste, or make several different variations so you can change things up for day-to-day lunches! I like to add spinach, black beans, and chicken to mine, and use a little teriyaki instead of salsa. I love to experiment with different sauces and add other vegetables like carrots and celery for an added crunch. Also try different flavored wraps from your grocery store such as sundried tomato or spinach for added flavor :)

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Phoenix

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Reviewed: Jan. 7, 2009

didnt have the corn or the salsa.. but it was really good and healthy. Need to have a good sauce for it thought.

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dmacneil

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Reviewed: Oct. 14, 2008

Everyone enjoyed this! It's an easy and filling vegetarian dinner. I used a can of drained corn instead of frozen and left out the mushrooms because I just didn't have any. Also, sprinkled with a little bit of cilantro for color.

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Holly

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

Very good! You can add and delete to this as you want.

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

Being a vegetarian, this recipe caught my eye. The first time I followed the recipe to a tee, and it was good. The next time I subbed white rice for the brown, pinto beans for the kidney, added the salsa while the mixture was cooking (then ladled more on when serving), and 1/2 tsp. taco seasoning (from this site), and it was to die for. A quick, delicious recipe that is five stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 8, 2008

I loved these! They are so easy and very tasty! I made them just as written. Even my carnivore husband enjoyed them commented that he would like the mixture as a side dish as well. My 2 pickty pre-teens ate them, too. Thanks for the great recipe!

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zadimom

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Yum!!!!!!!! So healthy and so tasty! I keep going back and picking at the leftovers in the fridge! I'm not a vegetarian at all, and this was fantastic--as good or better than any meat taco or burrito I've had. This was so quick and easy. I used a can of golden, sweet corn which added a nice crunch. It's going to be a regular!

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M Styles

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Reviewed: Jun. 1, 2008

Very nice flavor. I didn't add the rice but I am sure it is good either way. It was a fast and easy lunch.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Feb. 27, 2008

I ate it, my husband ate it, and my 2 year old son ate it! So it's a keeper. I didn't use frozen corn, just canned. I had trouble getting the brown rice done, but once I did and mixed it with the rest it really turned out to be a great meal. We added cilantro, sour cream, and salsa along with some fresh tomatos from our neighbors garden. YUM!!! Hubby looks forward to taking good meals to work and this is one of them.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 30, 2007

Very good. I used white rice because that's what I had. I suggest increasing the amount of cumin - I probably used 1.5 - 2 tsp.

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 27, 2007

I made a very loose adaptation of this recipe consisting of brown rice cooked with cumin and tomato, leftover black bean and corn salsa, (which included onion, tomato and hot peppers, among other things,) a sliced avocado, sharp cheddar cheese, a few dollops of nonfat yogurt cheese (as a sour cream substitute), and a squirt of hot sauce. Then I sent one off in my husband's lunch, and had one for lunch myself. It was neat enough to eat on the go, substantial enough to keep us both going until dinner, and it tasted great cold, which is a big advantage if you don't have access to a microwave oven at work.

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Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

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Reviewed: Sep. 8, 2007

The first time I made this recipe, I didn't have kidney beans onhand. It was good though. The second time I had a can of kidney beans and it was MUCH BETTER. I love these brown rice wraps. I'll make them many times a month.

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byteful

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

I was looking for something relatively quick and simple for dinner. FOUND! I did some alterations though. Instead of kidney beans I used black beans. I didn't have any corn, but added lima beans so the volume of the filling remained the same. Definitely a good last minute meal.

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Jul. 25, 2007

Even my kids love this one!!!!its become a weekly favorite.

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Tricia B.

Cooking Level: Intermediate

Living In: Prudenville, Michigan, USA

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Reviewed: Feb. 6, 2007

This was a very tasty wrap. Instead of using 3/4 cup salsa and drizzling it onto the rice mixture in the wrap, I added 1 cup salsa along with the rice and other ingredients. I like the salsa to be evenly distributed. The ingredients make for a very colorful dish. (I used the red pepper)I also used a regular frying pan, sprayed it with Pam and cut the oil in half. This is definitely a keeper!!! Healthy and tasty!! What more could you ask for? I think this recipe would also be very good with black beans.

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MARY DOMAZ

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Reviewed: Nov. 6, 2006

My husband and I enjoyed this recipe. I didn't give it 5 stars because I used taco seasoning instead of the cumin. I don't know if we would have liked it as well without the taco seasoning.

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KTJO19

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Veggie Brown Rice Wraps

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