Burnt End Wraps with Roasted Peppers and Corn Salsa

August 24, 2016

Roll up a flavorful wrap to wow your taste buds with a mash-up of sweet corn, avocado, and genuine USDA select briskets. Curly’s RoadTrip Eats Kansas City Style is tenderized and marinated in delicious BBQ sauce, giving flavor seekers a sweet and tangy taste experience.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Wraps


1 Package tortillas (sun-dried tomato recommended)

1 Package Curly's Kansas City Style

1 Ripe avocado

3 Ripe roma tomatoes

1/2 Sweet onion, julienned

1 Green bell pepper, julienned

1 Can Sweet corn

Pickled sweet banana peppers (garnish)

1 tbsp Mayonnaise


1Set oven to 400˚

2Slice onion lengthwise, “pole to pole.”

3Open pepper, remove seeds and interior, julienne.

4Spray onion & pepper with cooking oil and roast for 20 mins.

5Slice avocado and mix with 1 tbsp. mayonnaise.

6Dice tomatoes and mix with corn.

7Heat Curly’s Kansas City Style per instructions.

8Spread avocado/mayonnaise on wrap.

9Add roasted peppers, corn salsa and Curly’s Kansas City Style.

10Fold wrap outside edges first, then complete wrap.

11Slice and serve.


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