The Rio Grande Wrap

in

The Rio Grande Wrap

 


1 (15 oz) can ranch or Texas BBQ-style beans
1/4 Cup Honey
3 Cups cooked, shredded Pork Roast
2 Cups Cooked Rice
2 Red or Green Jalapeno chilies, seeded and minced (optional)
4 Large Flour Tortillas, warmed
1 Cup Shredded Lettuce
In saucepan, combine beans and honey. Bring to a boil; reduce heat and
simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork
roast, rice and chilies (if desired). To assemble wraps, lay tortillas on
work surface. Spoon 3/4 cup pork mixture down center of each tortilla.
Top each with 1/4 cup lettuce. Fold in sides to wrap. Note: Optional
toppings include sour cream, grated cheese and salsa.