RCI-SW.003.0045.001
Jambalaya Wrap I
Makes 6 servings
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- fully cooked smoked sausage½ poundcut in half lengthwise, sliced into ½-inch pieces
- onion1 mediumchopped
- x 14½-ounce can diced tomatoes1 unitundrained
- x 5-ounce packages Cajun seasoned rice and bean mix2 unitprepared according to package directions
- x 8 to 10-inch flour tortillas6 unit
Method
1
Heat vegetable oil in a large skillet over medium-high heat.
2
Add the smoked sausage pieces to the hot oil and cook until lightly browned, about 3-4 minutes.
4 minutes
3
Stir in the chopped onion and cook until softened and fragrant, about 2-3 minutes.
3 minutes
4
Add the undrained diced tomatoes to the skillet and stir well to combine with the sausage and onion mixture.
5
Prepare the Cajun seasoned rice and bean mix according to the package directions, then stir the cooked mixture into the skillet with the sausage and tomatoes.
15 minutes
6
Simmer the jambalaya mixture over medium heat for 3-5 minutes, stirring occasionally, until all ingredients are heated through and flavors are blended.
4 minutes
7
Warm the flour tortillas in a dry skillet over medium heat or directly over a gas flame for 15-20 seconds per side until pliable.
8
Spoon approximately ¾ cup of the jambalaya mixture onto each warmed tortilla, positioning it slightly off-center.
9
Roll each tortilla tightly around the filling, tucking in the sides as you go to create a secure wrap.
10
Serve the jambalaya wraps immediately while still warm, seam-side down on a plate.