Southwest Wrap Recipe

Roast Corn

If using fresh or frozen corn, heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and add the corn. Cook, stirring occasionally, until edges are charred and golden, about 6–8 minutes. Remove from heat and let cool slightly.

Combine ingredients: In a bowl combine the roasted corn, rinsed black beans, diced red bell pepper, diced red onion, minced jalapeño, chopped cilantro, lime juice, ground cumin, salt and pepper. Toss to combine and taste; adjust lime and salt as needed. Set aside to let flavors meld (10–15 minutes).

Warm tortillas: Warm 4 flour tortillas briefly to make them pliable — either wrap in a damp paper towel and microwave 15–20 seconds, or heat in a dry skillet 20–30 seconds per side over medium heat.

Prepare carnitas: If pork carnitas are cold from refrigeration, warm gently in a skillet over medium heat for 3–5 minutes until heated through. If using freshly shredded hot carnitas, drain any excess cooking liquid so the wrap does not become soggy.

Layer filling: Lay a warmed tortilla flat. In the lower third of the tortilla (nearest you), place 1/2 cup warmed pork carnitas, then 1/4 cup roasted corn and black bean salsa, and sprinkle 1/4 cup shredded cheddar cheese over the salsa. Add about 1/4 cup tortilla strips for crunch. If using, add a dollop (about 2 tablespoons) of sour cream or crema and some sliced avocado.

Fold and wrap: Fold the bottom edge up over the filling, then fold the sides in and roll tightly away from you to form a sealed wrap. Repeat with remaining tortillas and ingredients.

Optional crisping: For a warm, lightly crisp exterior, heat a nonstick skillet over medium heat with a small amount of oil or butter. Place each wrapped seam-side down and cook 1–2 minutes per side, pressing lightly, until golden and the cheese is melted.

Serve: Cut each wrap in half diagonally. Serve immediately with extra roasted corn & black bean salsa, sour cream, guacamole and hot sauce on the side.