Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them!
If your house is anything like mine, then the week before Thanksgiving is crazy busy, and the last thing I have time to do is think of a dinner plan early in the week while I’m preparing to host Thanksgiving dinner.
Easy meals–we’re talking 30-minutes or less– are my life savers! And meals that my kids will eat happily, without force, are essential!
These Crispy Southwest Wraps meet all of those requirements with my family. Everyone loves them, and I love how easy they are. This meal was complete invented out of necessity to use leftovers from my fridge to clear room for things like a big giant turkey that I’ll be roasting in a few days.
They’re really easy to adapt, depending on what you have in your fridge, and what your family likes. You could substitute cooked chicken or rotisserie chicken (about 1 1/2 cups, shredded) instead of the ground beef. You could add spinach or any other chopped veggies that you’d like.
I love the little bit of sour cream that’s layered in the middle because it adds a creaminess to them. You could substitute it for Greek yogurt and no one would ever know! Also feel free to use any type of tortillas. My favorite part about them is how we make them “crispy” in the griddle before eating them.
I also love that these are essentially a “meal-in-one”. You have your veggies, protein, and carbs all wrapped together in one delicious meal!
These Crispy Southwest Wraps are a delicious hybrid of a burrito/taco and a wrap. I make sure to serve them with a side of salsa and our favorite Mexican hot sauce, valentina.