Chuck Wagon Wraps
Light & Tasty
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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."
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 pound lean ground beef
- 1 can (28 ounces) barbecue-flavored baked beans
- 2 cups frozen corn, thawed
- 4-1/2 teaspoons Worcestershire sauce
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 12 flour tortillas (8 inches), 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. Yield: 12 servings.