This little recipe has several different names in our house. Mini burritos, burritoitos (small burritos, if you will), and the most recent favorite, mini chimies (for mini chimichangas). We make a version of this recipe quite often. Then beauty of it, is that you can really play around with the filling and make it to fit your taste or whatever you have in your pantry. For this particular recipe, I just used lean ground turkey, onion, bell pepper, taco seasoning, and tomato paste.
The wrap is just an egg roll wrapper that you can get at your local super market near the refrigerated produce or dairy (look for the tofu or vegan foods and it is probably nearby). They are easy to work with if you work quickly, because they can dry out. First I place the filling in the center, fold in the sides, then roll it up. To make sure that the roll stays together, wet one end with water using your finger and press it together.
To ensure that they get egg roll wrapper gets nice and crispy, I like to bake them on a wire rack placed on top of a cookie sheet and brush them down with olive oil. And because the filling is already cooked, they only need to bake until the wrapper gets nice and golden brown.
Bean & Cheese
Black Beans, Onion, Cheddar Cheese, Taco Seasoning, Tomato Paste
Mozzarella Cheese, Pepperoni, Green Bell Pepper, Basil, Marinara Sauce
Diced Apples, Lemon Juice, Cinnamon & Sugar