Santa Fe Wraps

These Santa Fe Wraps are so good that you’ll kick yourself for not doubling the batch (don’t say I didn’t warn you!) These have been a favourite in our household for over 10 years and are truly drool worthy. If you are transitioning to a plant based diet or serving a meal to an omnivorous crowd, or just wanting to treat your tastebuds, you are going to love these perfectly spiced southwestern inspired wraps!Chop all of your ingredients and prepare your spices.Heat a medium sized skillet over medium heat. Add 1/8 cup of canola oil and saute your onion and 2 cloves of pressed garlic for about 4 minutes. Add your peppers and saute for another 5 minutes. Add your frozen corn, stir well to combine and cook for another minute. Remove the skillet from the heat.
Heat the remaining 1/8 cup of canola oil in a large skillet over medium heat. Add the remaining 2 cloves of pressed garlic and the Gardein Scallopini cubes (or tofu!). Saute for 3 minutes. Stir in chili powder, cumin and salt (and hot pepper flakes if using) and stir well to combine.
Add the contents of your first skillet (onion, corn, peppers) to this skillet. Mix well until everything is well coated in the spices. Heat for another minute and then remove it from the burner. Add your chopped cilantro.Serve in a tortilla with lettuce. Enjoy!!

Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!

Santa Fe Wraps

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A fresh, spicy Mexican inspired wrap.

Website: WhatTheHeckDoIEatNow.com

Serves: 2-3

Ingredients

• ¼ cup organic canola oil divided
• 1 cup yellow onion, diced
• 4 cloves garlic, pressed
• 2 red peppers diced
• 1 cup frozen corn
• 4 'fillets' of Gardein Chick'n Scallopini, cubed (OR ½ -3/4 block extra firm tofu drained and cubed)
• 2½ tbsp chili powder
• 1 tsp cumin
• ½ tsp salt
• ½ bunch cilantro, finely chopped
• ½ tsp hot pepper flakes (optional)
• 1 package whole wheat flour tortillas
• lettuce for wraps

Instructions

1. Prepare all your ingredients.
2. Heat a medium sized skillet over medium heat. Add ⅛ cup of canola oil and saute your onion and 2 cloves of pressed garlic for about 4 minutes.
3. Add your peppers and saute for another 5 minutes.
4. Add your frozen corn, stir well to combine and cook for another minute.
5. Remove the skillet from the heat.
6. Heat the remaining ⅛ cup of canola oil in a large skillet over medium heat.
7. Add remaining 2 cloves of pressed garlic and Gardein Scallopini cubes.
8. Saute for 3 minutes.
9. Stir in chili powder, cumin and salt (and hot pepper flakes if using) and stir well to combine.
10. Add the contents of your first skillet (onion, corn, peppers) to this skillet. Mix well until everything is well coated in the spices.
11. Heat for another minute and then remove it from the burner.
12. Add cilantro.
13. Serve in a tortilla with lettuce.

3.5.3208