Johnny Jalapenos Fiesta Wraps Recipes

JOHNNY JALAPENO'S FIESTA WRAPS

Johnny Jalapeno's Fiesta Wraps image

Well, JJ's at it again! Seems he hooked up with the McDaniel gang again and they couldn't wait for some of his tasty dishes. One of the McDaniel's had hooked up with a sweet little girl from Mexico named Carlita. Carlita just loved fiesta colors! On her clothing, In her home, and even in her food. Johnny came up with this yummy recipe just for her. Carlita was so happy that she did a Mexican hat dance for him!

Provided by 2Bleu

Categories Lunch/Snacks

Time 30m

Yield 8 Wraps

Number Of Ingredients 17

Ingredients

1/4 cup apricot preserves
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons hot sauce (Texas Pete or your favorite to taste)
1/4 teaspoon cumin
1 tablespoon olive oil
1 red bell pepper, chopped
1 (14 ounce) can whole kernel corn (canned or frozen thawed)
1 (15 ounce) can black beans, drained and rinsed
1 large jalapeno, chopped (or to taste)
2 green onions, chopped (both green and white parts)
2 mangoes, peeled and diced
1 avocado, peeled and diced (optional)
1/2 cup fresh cilantro, chopped
1 lime, juice of
8 flour tortillas, warmed
1 cup chicken breast, cooked and shredded (optional)

Steps:

SAUCE: Combine all ingredients in small bowl. Cover and refrigerate. (best if chilled for at least an hour).
VEGGIE MIX: Heat oil in a large nonstick pan over medium heat. Add the bell pepper and saute' for about 5 minutes.
Add the corn, beans, jalapenos, and green onions, stirring well. Reduce heat to low & simmer about 5 minutes to heat through.
Remove from heat and add mango, avocado (if using), cilantro, and lime juice. Gently toss or stir to combine.
ASSEMBLY: To each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. Wrap up burrito style and enjoy.

JOHNNY JALAPENO'S RANCHERO BREAKFAST WRAP

Johnny Jalapeno's Ranchero Breakfast Wrap image

Johnny got this one all the way from Mexico. The unused Ranchero sauce will keep in the refrigerator for over a month.

Provided by 2Bleu

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tomatoes, chopped
1 -2 jalapeno, seeded and chopped
1/2 onion, chopped
2 garlic cloves, chopped
1 teaspoon fresh oregano, chopped
1/4 teaspoon chili powder
1/4 teaspoon salt
4 corn tortillas (or flour)
1 cup shredded iceberg lettuce
1/4 cup reduced-fat monterey jack cheese, shredded
4 eggs, cooked sunny side up (or over light)

Steps:

In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
Ladle half of sauce into a food processor or blender and puree. Combine back with remaining half of sauce and serve warm.
In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.

Nutrition Facts : Calories 320.1, Fat 12.3, SaturatedFat 4, Cholesterol 375, Sodium 558.1, Carbohydrate 33.1, Fiber 6.2, Sugar 6.4, Protein 20.8

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