Tonight's recipe is actually for a Super Bowl food day we are having at work tomorrow. I checked the list today before leaving work, and it seemed that most people are planning to bring some kind of dessert. While normally this is the category of food I would be pondering bringing and I really wanted to jump at the chance to use my awesome Green Bay Packers cookie cutters my mom bought me for Christmas, I decided to branch out. And, before you make some comment about how the Packers aren't in the Super Bowl, the cookies were going to be my silent protest.
A few years back, I did an internship at a law firm in town. One of the legal secretary's made some amazing spicy wraps, and I have always wanted to test them out myself. While I didn't have the exact recipe, I figured it shouldn't be hard to find something.
Since work is evil and has blocked Pinterest, I'm sure they figured out how many hours they were paying people to sit around on Pinterest, I had to settle for Google. The conclusion I came to for these wraps, was that everyone has their own spin and it is pretty much do what you want. I picked one that looked and sounded pretty good, and headed to the grocery store. Here is the recipe that I used as inspiration : Mexi Dip. Yes, I know this is for a dip, but I liked the sounds of the ingredients, so I figured I would turn it into a filling for wraps.
Here is what I came home from the store with:
1 Envelope of Hidden Valley Fiesta Ranch dip mix
2 bags Mexican Shredded Cheese
1 8oz Container of Whipped Cream Cheese
1 8 oz. Container of Sour Cream
1 Can Rotel Tomatoes (Lime and Cilantro)
1 Large Can Chicken
2 Bags Large Tortilla Shells (I used the sun dried tomato and spinach kind that come with 6 shells per bag, when I was done I had 2 of each shell left)
I drained the tomatoes off most of the way, but still left a little bit of juice in the can, and then poured in a mixing bowl. Make sure you give yourself a big enough bowl to mix everything up really well; mine was getting a little full by the time everything was in there and it was a bit problematic. Mix all the other ingredients into the bowl; there is no particular order. For the cheese, I put about half of one bag in the bowl with everything and the rest was used on each tortilla.
Once everything is mixed up well lay a tortilla out and spread some of the mix across the tortilla. You will have to experiment a little with how much of the spread to put on the tortilla. You don't want to get too much or it starts coming out the ends and then you just have a mess. Once the mix is spread out, sprinkle cheese across the top of the spread (you can do as much or as little as you like). Next, you are ready to roll up your wrap. Make sure when you are rolling that you get them as tight as you can, it just makes things easier. Once your wrap is rolled up, cut it into 1-2" sections. Make sure you use a sharp knife to cut these, or again you will have a mess.
I used eight total shells and came out with probably 40 or so bites. No, I didn't count them so I can't give you an exact number. When you are cutting the wraps into sections, you will notice that you wont be using the ends, which is fine because you can save those for yourself. Of course, I tested one of the end pieces to make sure I wasn't going to poison my coworkers tomorrow. I have to say, these are pretty darn tasty! We will see what everyone thinks tomorrow at work. The other thing I liked about these is that I can make them up the night before. Right now, they are sitting in the fridge waiting for me to take tomorrow.
There are two layers of wraps in that container... ok now that I count them I might have closer to 50 to 60 wraps
And now I will leave you with a picture of the kiddos playing in the snow yesterday!
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