Cowboy Wraps

1 lb. lean ground beef
1 (28 oz.) can barbecue flavored baked beans
2 C frozen whole kernel corn
4 1/2 tsp Worcestershire sauce
1 C reduced fat cheddar cheese, shredded
12 (8 in.) flour tortillas
3 C lettuce, shredded
1 1/2 C tomatoes, chopped
3/4 C reduced fat sour cream


Crumble the beef into a large skillet placed over medium heat.

Cook the beef 8 minutes, stirring often, or until the meat is cooked through.

Drain the beef well and return to the skillet.

Add in the baked beans and corn.

Pour in the Worcestershire sauce and stir to combine all the ingredients together well.

Bring the mixture to a boil.

Reduce the heat to low and simmer for 5 minutes or until heated through.

Sprinkle the cheese evenly over the mixture and cook 2 minutes or until the cheese melts.

Place the tortillas on a flat surface.

Spread the middle of each tortilla with 1/2 C of the beef mixture.

Top the beef with lettuce, tomatoes and a dab of sour cream.

Roll up the tortilla’s around the filling.