Southwest Wrap Recipe

Toast and glaze pecans

Heat a small skillet over medium heat. Add butter, pecans, brown sugar, smoked paprika, cayenne and salt. Stir constantly for 3–4 minutes until sugar melts and pecans are fragrant and glazed. Transfer to a parchment-lined plate and let cool; break into bite-sized pieces.

Make dressing

In a bowl whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in minced garlic, chives, dried dill, salt, pepper and lime juice. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare fillings

If bacon not already cooked, cook until crisp (pan-fry or bake at 400°F/200°C for 15–20 minutes), then drain and chop. Shred pepper jack if not pre-shredded. Dice tomato and slice roasted red pepper into strips. Have tortilla straws ready (store-bought or baked strips).

Assemble wraps

Lay a flour tortilla flat. Spread about 2 tablespoons of garlic ranch in the center of the tortilla, leaving edges clear. Layer 1/2 cup shredded pepper jack, 2 slices chopped bacon (or equivalent), 1/4 cup diced tomato, 1/4 cup roasted red pepper strips, 2 tablespoons spiced pecans and 1/4 cup tortilla straws. Sprinkle a teaspoon of chopped cilantro if using.

Roll and serve

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose fillings. If you prefer warm and slightly toasty, place assembled wraps seam-side down on a skillet over medium heat for 1–2 minutes per side until golden and cheese begins to melt. Slice each wrap in half on a diagonal and serve with extra garlic ranch and a lime wedge.

Garnish with additional chopped cilantro and offer lime wedges alongside. Serve immediately so tortilla straws remain crisp; if making ahead, keep tortilla straws separate and add just before serving.