Asian Chicken Roll-Ups

Prep Time:15 min

Start to Finish:15 min

Makes:4 servings

2 tablespoons crunchy peanut butter

2 tablespoons teriyaki baste and glaze (from 12-oz bottle)

1 tablespoon packed brown sugar

1 tablespoon hot water

1 teaspoon sesame or canola oil

4 Old El Paso flour tortillas for burritos (8 inch; from 11.5-oz


8 slices (1 oz each) deli cooked chicken breast

1 1/2 cups shredded iceberg lettuce

1 1/2 cups shredded carrots

1/2 cup chopped fresh cilantro

1. In small bowl, beat peanut butter, teriyaki baste and glaze, brown

sugar, water and oil with wire whisk until smooth.

2. Spread about 1 1/2 tablespoons peanut butter mixture over each

tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce,

about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.


Caesar Salad Wraps

Prep Time:15 min

Start to Finish:15 min

Makes:4 wraps

16 small romaine leaves, torn into bite-size pieces

1/4 cup chopped red onion

2 tablespoons shredded Parmesan or Romano cheese

1/4 cup Caesar dressing

4 garden vegetable-flavored or plain flour tortillas, 6 to 8 inches

in diameter

4 hard-cooked egg, sliced

2 roma (plum) tomatoes, sliced

1. Toss romaine, onion, cheese and dressing to coat.

2. Spread romaine mixture evenly down center of each tortilla. Top

with eggs and tomatoes.

3. Fold up one end of tortilla about 1 inch over filling; fold right

and left sides over folded end, overlapping. Secure with toothpick if

necessary. Serve immediately.


Refried Bean Roll-Ups

Prep Time:10 min

Start to Finish:15 min

Makes:4 servings

1 can (16 ounces) Old El Paso refried beans

1/2 cup Old El Paso salsa (any variety)

1/2 teaspoon chili powder

8 Old El Paso flour tortillas (8 inches in diameter)

1 cup shredded lettuce

1/2 cup shredded Monterey Jack cheese (2 ounces)

1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over

medium heat about 5 minutes, stirring occasionally, until warm.

2. Spoon about 1/4 cup of the bean mixture onto center of each

tortilla; spread slightly. Top with lettuce and cheese. Fold over

sides and ends of tortillas. Serve with additional salsa if desired.


Ham and Cheese Tortilla Roll-Ups

Prep Time:10 min

Start to Finish:10 min

Makes:5 servings

1 1/2 cups shredded Cheddar cheese (6 ounces)

1/4 cup mayonnaise or salad dressing

1/4 cup sour cream

1 can (11 ounces) Green Giant Niblets vacuum-packed whole kernel corn

or Mexicorn whole kernel corn with red and green peppers, drained

10 Old El Paso® flour tortillas (6 inches in diameter)

10 slices (1 ounce each) deli fully cooked ham

Cilantro sprig, if desired

1. Mix cheese, mayonnaise, sour cream and corn.

2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn

mixture over ham. Top with cilantro. Roll up.