Rio Grande Wraps


  • 1 (15 ounce) can ranch or BBQ-style beans
  • 1/4 cup honey
  • 3 cups cooked, shredded pork roast
  • 2 cups cooked rice
  • 3 red or green jalapeno chiles, seeded and minced (optional)
  • 4 large flour tortillas, warmed
  • 1 cup shredded lettuce
  • Sour cream (optional topping)
  • Grated cheese (optional topping)
  • Salsa (optional topping)


  1. In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes.
  2. Mash beans coarsely with back of fork; stir in pork, rice and chiles, if desired.
  3. To assemble wraps, savory, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla.
  4. Top each with 1/4 cup lettuce.
  5. Fold in sides to wrap.

Yield: 4 servings (1 wrap per serving)

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