Bacon Squash and Corn Wraps

By Sandra B – Toronto, ON
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Bacon Squash and Corn Wraps
  • Prep Time: 35
  • Total Time: 40
  • Servings: 4
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About this Recipe

Easy to make, nutritious and served wrapped in a tortilla shell for easy movie night eating.

Ingredients

1 cup butternut squash diced
1 cup frozen or fresh corn kernels
1 whole leek trimmed back to white and green tender parts, washed and chopped.
4 4 strips Maple Leaf smoked bacon (thick style pieces)
.25 cup Maple Leaf Prime Naturally® Fully Cooked and Sliced Chicken Breasts, diced
1 tbsp olive oil
.5 tsp Cumin powder
.5 tsp Corriander powder
.25 tsp cayenne
.25 tsp paprika
2 tbsp sour cream
.25 cup shredded cheddar cheese
4 large tortilla wraps (any kind - I like ancient grains)
Frank's RedHot Chile 'n Lime Hot Sauce, to taste
salt to taste

Directions

1.
In a large frying pan on medium, cook the bacon, cut into one inch pieces – for about 10 minutes.
2.
Add olive oil and the squash. Saute until soft. (about 15 minutes).
3.
Add the leeks and the spice. Stir and cover with lid. Stir every five minutes or so for another 10 minutes. Add a little cold water if needed, to prevent burning.

4.
On another frying pan, heat to high, briefly place each tortilla on the hot surface, flip and warm in the oven. You may toast them if you wish or merely heat them.
5.
When ready to serve, place the squash, bacon and leek mixture, evenly divided, into each tortilla.
6.
Divide the cheese and sprinkle, add the sour cream on top. Add a dollop of Frank’s Red Hot sauce. Wrap the filling and serve immediately.

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