¾CupUncle Bens Converted Riceor Long Grain White Rice
1½CupsWater
½CubeBeef Bouillon
1½TablespoonsTomato Paste
¼TeaspoonOnion Powder
½TeaspoonGarlic Powder
¼TeaspoonSalt
½TeaspoonDiced Jalapenos Optional
2Sprigs CilantroOptional
Wraps
1010"Wheat Tortillas
1½CupsCheddar CheeseShredded
Instructions
Rice
Add the rice, water and all seasonings etc listed to a medium sized pot. If using Uncle Ben's converted rice you will cook for 20 minutes. It will say how long to cook your rice on the package if you're using a different variety of rice then I have listed. Stir the rice occasionally. Once cooked, set aside.
Filling
In a Dutch Oven or Large pot on medium heat: Brown the Ground Beef. While it is browning, finely dice the onion, mince the garlic and slice the mushrooms. Once the beef is browned add in the onions, garlic and mushrooms.
Deglaze the pot with the water and use a spoon to help lift any of the brown bits from the bottom of the pot. Add in the seasonings, stir. Add the refried beans, drained canned corn, and salsa. Stir until combined. Once heated through, remove from heat. The mixture thickens as it sits.
Assemble
Shred the Cheese and lay out the tortillas
Evenly divide the cheddar cheese between all 10 tortillas.
You can mix the rice with the filling, if you desire or add them to the tortillas separately. Either way, Evenly distribute the rice and fillings.
Tip: Warm wraps are easier to roll than cold ones! If you're having difficulties, warm your wraps up in the microwave for a few seconds before assembly.How to Roll: Have all the fillings on one side of the wrap. Fold in both sides to the center. Use your thumbs to roll the bottom forward and up over itself. Keep the Tortilla tight the whole time. Fold the sides in again and roll until closed.
Once assembled, you can eat it as is or you can grill in a frying pan or on an electric sandwich press. You can also heat these in the oven at 350°F for 15 minutes. See notes in the FAQ section to learn more about freezing these and reheating from frozen.