YIELD: 10 servings

6 oz. sour cream
3 ¹ /2 oz. mayonnaise
³ /4 oz. chipotle chile, canned, chopped fine
1 tsp. salt
2 oz. vegetable oil
40 oz. frozen, prepared roasted corn and black beans mix
2 oz. barbecue sauce
20 oz. pulled roasted pork, prepared, shredded
10 chili garlic tortillas
20 oz. Romaine lettuce, shredded
10 oz. white sharp cheddar cheese, shredded

1. In a mixing bowl, combine sour cream, mayonnaise, chopped chipotles and salt. Blend well; set aside.
2. Place vegetable oil in a 14-in. sauté pan and heat. Add corn and black bean mixture and cook for 2 minutes over medium heat.
3. Add barbecue sauce and pulled pork to the pan. Sauté for about 3 minutes or until temperature reaches 165ºF. Place in a steam well and hold for service.
4. To assemble each wrap, spread on 1 oz. of the chipotle sauce, top with 2 oz. of Romaine lettuce, add 6 oz. of pork/corn/black bean mix, and top with 1 oz. of white cheddar cheese.

Recipe and photo from Simplot.