Spicy Southwest Wrap Recipe

In a medium bowl combine rinsed black beans, corn, quartered cherry tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro.

Add lime juice, olive oil, salt, black pepper, and ground cumin. Stir well to combine. Taste and adjust seasoning (add more lime or salt if needed).

Cover and refrigerate at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Warm the flour tortillas briefly: heat a dry skillet over medium for 20–30 seconds per side or microwave tortillas stacked, wrapped in a damp paper towel, for 20 seconds. Warming makes them pliable and prevents tearing.

Lay one warmed tortilla flat. Spread about 1/4 cup pimento cheese in a thin layer across the center of the tortilla, leaving a 1-inch border on the sides.

Place approximately 3 oz (about 3 slices) of sliced turkey over the pimento cheese in an even layer.

Spoon about 1/4 cup black bean salsa over the turkey, distributing evenly but not overfilling.

Arrange roasted red pepper strips on top of the salsa (about 3 strips per wrap).

Add 1/4 cup shredded romaine (or one large leaf) and sprinkle about 1/4 cup shredded cheddar over the fillings.

If using, drizzle roughly 1/2 tablespoon hot sauce or chipotle mayo over the fillings for added heat.

Fold the sides of the tortilla in about 1 inch, then tightly roll from the bottom up to form a secure wrap. Repeat with remaining tortillas and fillings.

Optional: For a warm, sealed wrap, place seam-side down in a skillet over medium-low heat for 1–2 minutes per side until lightly golden and the cheese begins to melt.

Slice each wrap in half on the diagonal. Serve immediately with lime wedges on the side and extra black bean salsa for dipping.