Dinner wraps

Addictive Sweet Potato Burritos

Ingredients

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Olive and Chicken Curry Crepes

Ingredients

* CREPES
* 1 1/2 cups all-purpose flour
* 2 1/2 cups milk
* 3 eggs, beaten
* 2 tablespoons vegetable oil
* 1/2 teaspoon salt
* FILLING
* 1/4 cup butter
* 1 1/4 cups diced celery
* 1 cup diced onion
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 3/4 teaspoon curry powder
* 1 cup milk
* 2 cubes chicken bouillon
* 1/2 cup warm water
* 3/4 cup sliced black olives
* 2 1/2 cups cooked, diced chicken breast meat
* 1/4 cup freshly grated Parmesan cheese

Directions

1. To Make Crepes: In a medium bowl combine the flour, milk, eggs, oil and salt and beat together for 1 minute, until you have a smooth, thin batter.
2. Heat a lightly greased medium skillet over medium heat, pouring in a thin layer of crepe batter that covers bottom of pan. Brown on one side only, repeating until all of the batter is used. Set crepes aside.
3. To Make Filling: Melt butter in a large skillet over medium heat and saute celery and onion until just barely tender. Stir in flour, salt and curry, blending well. Dissolve bouillon in water, then pour milk and bouillon mixture into skillet, stirring until well mixed and thickened. Add olives and chicken and mix all together.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Spoon some of the filling mixture onto the center of each crepe, leaving enough room to fold edges burrito-style. Fold up crepes and place in a lightly greased 9×13 inch baking dish. Sprinkle with cheese.
6. Bake in preheated oven for about 12 minutes, or until cheese is melted.

Grilled Sausage Burrito

Ingredients

* 6 (4 ounce) links chorizo sausage
* 1 (15 ounce) can black beans
* 1 green bell pepper
* 1 red bell pepper
* 1 yellow bell pepper
* 1/2 head iceberg lettuce, shredded
* 3/4 cup chunky salsa
* 2 cups sour cream
* 2 cups guacamole
* 6 (12 inch) flour tortillas

Directions

1. Preheat grill and lightly oil grate.
2. Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes.
3. Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside.
4. When sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.

Zucchini Wrapped in Tortillas

Ingredients

* 1 tablespoon vegetable oil
* 1 teaspoon mustard seed (optional)
* 1 teaspoon cumin seeds
* 1 small red onion, thinly sliced
* 1 tablespoon grated fresh ginger
* 4 cups grated zucchini
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* salt to taste
* 4 (10 inch) flour tortillas
* 4 fresh chives
* 1/2 cup sour cream (optional)

Directions

1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

Tomato Spinach and Bean Burrito

Ingredients

* 2 tablespoons olive oil
* 1 cup diced onion
* 3 cloves garlic, minced
* 2 tablespoons chili powder, or to taste
* 1 teaspoon ground cumin
* 1/4 cup water
* 4 cups chopped fresh tomatoes
* 1 (15 ounce) can kidney beans, drained and rinsed
* salt to taste
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 4 (10 inch) flour tortillas
* 1 ripe avocado, sliced
* 4 tablespoons sour cream
* 4 tablespoons salsa

Directions

1. Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

source:   http://allrecipes.com/HowTo/Sandwich-Wraps/Detail.aspx