Crispy Beef & Cream Cheese Tortilla Wraps
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| Pan-fried Tortilla Wraps, ready in 15 minutes, and packed with flavor |
It all started as a quick fix for merienda. I had some whole wheat tortillas, leftover corned beef, and cream cheese in the fridge—so I whipped up these crispy wraps, hoping they’d pass the picky-kid test.
To my surprise, all four of my kids loved them! I barely had time to plate the last batch before tiny hands were reaching in. My second son, who usually eats the slowest, looked up mid-bite and said, “Mama, can I have one more? Just one more, please?”
I smiled—because when your child asks for seconds, you know you've done something right.
Now, this snack is on our regular rotation. Quick, crispy, creamy, and kid-approved.
Crispy Beef & Cream Cheese Tortilla Wraps is whole-wheat tortilla wraps loaded with juicy corned beef, cream cheese,
olives, tomato sauce, and Japanese mayo, then pan-fried in butter for a
golden crunch. Grab the 15-minute recipe, nutrition facts (~390 kcal each),
and a quick history of tortillas from Aztec tlaxcalli to
today’s global Tex-Mex craze.
Why You’ll Love This Snack
- Speedy: 10 minutes prep, 4 minutes cook.
- Irresistible texture: Buttery-crispy exterior meets molten cream cheese.
- Protein hit: ~17 g per wrap keeps you satisfied.
- Make-ahead friendly: Assemble, refrigerate, then fry when hunger strikes.
Step-by-Step Recipe (Makes 6 Wraps)
| Ingredient | Qty | Notes |
|---|---|---|
| Whole-wheat tortillas (6–8 in) | 6 | ~120 kcal each |
| Canned corned beef, stir-fried | 12 oz / 340 g | ~840 kcal total |
| Tomato sauce | 6 Tbsp | 1 Tbsp per tortilla |
| Cream cheese | 3 oz | ½ oz per tortilla (~99 kcal / oz) |
| Black olives, sliced | 3 Tbsp | Adds briny pop |
| Japanese mayonnaise | 3 Tbsp | Kewpie style |
| Butter | 2 Tbsp | For frying |
Instructions
- Prep filling: Heat a slick of oil, sauté corned beef for 2 minutes. Stir in tomato sauce and simmer for 1 minute.
- Assemble: Spread ½ oz cream cheese on half of each tortilla. Add corned beef mixture, olives, and zigzag Japanese mayo. Fold in half.
- Pan-fry: Melt 1 Tbsp butter in a non-stick pan over medium heat. Fry 3 wraps at a time for 2 minutes per side until golden. Repeat with remaining butter & wraps.
- Serve: Slice in thirds, top with more olives if desired, and serve hot.
Nutrition Facts (Per Wrap)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| ≈ 390 kcal | 17 g | 24 g | 25 g |
(Estimated using USDA data; adjust as needed based on your ingredients.)
A Quick History of the Tortilla
| Era | Key Moment |
|---|---|
| c. 1500 BCE | Mesoamericans nixtamalize maize to make flatbreads called tlaxcalli, the ancestor of tortillas. |
| 1519–1521 | Spanish conquistadors taste tlaxcalli in Tenochtitlán and call it “tortilla.” |
| 16th century | Spanish introduce wheat to Mexico; flour tortillas emerge in the north. |
| 19th–20th centuries | Mexican-American culture spreads tortillas in the U.S.; rise of Tex-Mex. |
| 21st century | Tortilla hacks trend globally on TikTok and Instagram. |
Printable Recipe Card
CRISPY BEEF & CREAM CHEESE TORTILLA WRAPS
Yield: 6 snack-size quesadillas | Time: 15 minutes
INGREDIENTS
• 6 whole-wheat tortillas (6–8 in)
• 12 oz canned corned beef, stir-fried
• 6 Tbsp tomato sauce
• 3 oz cream cheese, softened
• 3 Tbsp sliced black olives
• 3 Tbsp Japanese mayonnaise
• 2 Tbsp butter, divided
METHOD
1. Heat a pan over medium; quickly sauté corned beef (2 min). Stir in tomato sauce; cook 1 min.
2. Spread ½ oz cream cheese on half of each tortilla. Add corned beef mix, olives, and mayo. Fold closed.
3. Melt 1 Tbsp butter; pan-fry 3 tortillas 2 min per side until crisp. Repeat with remaining butter & wraps.
4. Rest 1 minute, cut, and serve hot.
NUTRITION (per wrap): ≈ 390 kcal | 17 g protein | 24 g carbs | 25 g fat
Pro Tips
- Swap corned beef for shredded chicken to reduce calories.
- Add sriracha or salsa verde for a spicy twist!
Happy snacking—and may your buttery, beefy tortillas crunch their way onto everyone’s “For You” page!
#WholeWheatTortilla #15MinuteSnack #QuesadillaHack
