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Chuck Wagon Wraps

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.'"

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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.

Footnotes

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.