MFHS was back on PA Live last week making easy, tasty wraps for back to school lunches. Watch the video and then get our recipes below.
Easy Corn and Black Bean Wraps
Ingredients
1 bag (24 oz) frozen corn & butter sauce
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/4 cup chopped green onions (4 medium)
1 tablespoon fresh lime juice
10 flour tortillas for burritos (8 inch)
10 tablespoons sour cream
10 tablespoons salsa
10 tablespoons shredded mozzarella cheese
Directions
1 Cook frozen corn as directed on bag; cool.
2 In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
3 To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.
Veggie Ranch Wraps
Ingredients:
10 flour tortillas for burritos (8 inch)
1 pkg. (8 oz.) Cream cheese
¼ cup Greek yogurt
2 tbsp. Ranch dressing
1 tbsp. Freeze-dried chives
1 tsp. Onion powder
1 tsp. Garlic powder
¼ cup Red onion (chopped) – skip if you’re sensitive to onions
¼ cup Green onion (chopped)  – skip if you’re sensitive to onions
2 tbsp. Cucumber (chopped)
½ cup Cauliflower (chopped)
½ cup Broccoli (chopped)
½ cup Baby carrots (chopped)
2 tbsp. Black olives (chopped)
Directions:
1. Using mixer, combine cream cheese, chives, Greek yogurt, ranch dressing, onion powder, and garlic powder.
2. Add a layer of cream cheese spread to tortillas.
3. Sprinkle red onion, green onion, cucumber, cauliflower, broccoli, carrots, and black olives.
4. Fold up bottom of tortilla; fold sides in to enclose filling.
5. Serve right away or refrigerate for 30 minutes and serve cold.