Sante Fe Wrap

By JILL P. from Central Middle School, Hartford Wisconsin.


A wrap with a southwestern flair.  Inside is a mixture of black beans, corn, rice, chicken, cilantro, cumin and salsa, wrapped inside a flour torilla with cheddar cheese.    Baked and served hot - Ole'.

Nutrition Facts

Serving size: 1 wrap

From Fat23%
From Saturated Fat10%
From Sugar19%


Ingredient 6 servings 50 servings
cooked rice2 cup16.75 cup
black beans(canned)1.5 cups12.5 cups
corn1 cup8.25 cups
chicken(cooked/diced).5 pounds4.25 pounds
Salsa.75 cup6.25 cups
cilantro(chopped).25 oz2 oz.
cumin.25 tsp2 tsp.
8' flour tortilla650
L/F cheddar cheese6 oz.3.13 pounds


Cook rice according to package directions. Cool to 35 degrees under refrigeration.

Combine cooked rice, black beans, corn, chicken, cilantro, cumin and salsa. Mix well.

Lay tortillas flat on work surface. Place 1 cup mixture onto center of tortilla. Top with 1 oz cheddar cheese. Fold burrito style.

Place wraps seam side down on a lined sheet pan. Cover with foil and bake at 325 degrees for 10 minutes. Uncover and bake an additional 5 minutes utnil golden brown and internal temperature reaches 165 degrees. Serve hot.

CCP: Heat to 165 degrees for 15 seconds.

CCP: Hold for service at 135 degrees.