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DIFFICULTY: Easy/Medium/Hard

Makes 4 to 8 servings
Preparation and cooking time:


Cream Cheese & Sour Cream Blend:
80 grams sour cream
100 grams cream cheese
¼ teaspoon cumin
¼ teaspoon paprika
1/4 teaspoon chili flakes

Rice with Pepper Mix:
2 tablespoons olive oil
¼ cup onion, chopped
5 cloves garlic, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 teaspoon salt
½ teaspoon pepper
1 1/2 cups white rice

3 cans Hunt’s Pork and Beans original (230 grams)
4 pieces large or 8 pieces medium sized tortilla wraps
2 cups leftover chicken and pork adobo, minced
2 tablespoons vegetable oil
2 tablespoons salsa


Cream Cheese and Sour Cream Blend:

Mix cream cheese and sour cream in a bowl, add cumin, paprika, and chili flakes and whip until thoroughly blended. Set aside.

Rice with Peppers Mix:

  1. Heat up a pan to medium and add olive oil.
  2. Add onion, garlic, bell peppers. Sprinkle salt, pepper, paprika, cumin to taste.
  3. Add white rice to the mixture and sauté for 4 mins.
  4. Remove from pan and let it cool down for in a bowl for 15 mins.


  1. Drain Hunts Pork & Beans. Set aside sauce.
  2. Use 1 piece of tortilla and put on a flat plate.
  3. Start with the Cream Cheese and Sour Cream Blend, the Rice with Peppers Mix, the leftover chicken pork adobo, and the Hunts Pork & Beans original. Wrap into a tortilla.
  4. Set aside remaining Cream Cheese and Sour Cheese Blend.
  5. Fry the wraps in hot vegetable oil, turn and flip as needed.
  6. In a dipping bowl, put ½ cup of Pork & Beans sauce and add salsa.
  7. Put in a serving platter and serve with 2 kinds of sauces (Cream Cheese and Sour Cream Blend and Pork and Beans Sauce and Salsa Blend).

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