flour tortilla

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Crunchwrap Supreme

beef

chili powder

paprika

cumin

Kosher salt

black pepper

flour tortillas

c. nacho cheese sauce

tostada shells

sour cream

c. lettuce

c. chopped tomatoes

c. shredded cheddar

c. shredded Monterey Jack

vegetable oil

I am a mid 70s gray-haired old man who enjoys cooking for himself. This recipe is a godsend. One of these Crunchwraps will get me through breakfast, with an egg on the side,     AND dinner, with rice and beans on the side. They also freeze well, and half a C-Wrap in your fannypack on a hike or in your glove box on a road trip is a perfect fit.

These turned out great!  Family enjoyed them. I did the final cook on my panini and it worked well. If you have no preference for the lines, try it!  Will definitely make again.

These came out sooooo good! I modified with queso instead of nacho cheese and the taco bell taco seasoning packet instead of the recipes spices. Way better than taco bell, which is saying a lot for me since taco bell is life.

I made these and added onions. They were a hit!

Looks delicious. Buying the ingredients today.

So much better than Taco Bell. Same everything but way better ingredients! I’ve made this almost 10 times now and it’s a craving recipe you’ll always have. I make my own queso with American cheese, whole milk, and green chilies. This adds more flavor then the canned cheese. 
Highly recommendd!

I made these using Jennie -O Mexican style turkey. I omitted the spices. I used everything else. These were a hit at lunch.

Loved it and make it quite often! So easy and delicious😍🤤

I made these a few times and they are delicious and SO EASY!!! Big hit with the family!

Food foot friends...what do you get when you mix those together. You get a stay at home crunch wrap taco from your own kitchen with a foot. The best of both worlds

Made this with ground chicken instead of beef.  Turned out delicious  I do think that 3 minutes per side may be a little too long.  I would do 2 minutes per side on medium or lower heat.

Thanks so much!! It was a big hit with the family,so much fun to make🤗

https://streaming.hearstdigitalstudios.com/5f535b42-d55f-42a9-8269-f45678746bba/video_rover_16x9_1080p_hd_1555970510_72565.mp4

It's every bit as good as the real thing!

How To Make A Taco Bell Crunchwrap Supreme At Home

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make.

This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion.


Quick beany enchiladas

grams/3½oz onion

grams/3½oz peppers

tomatoes

beans

tbsp lime

x 40 grams/1½oz ready-made flour tortillas

75 grams/2½oz mature cheddar,

salt and black pepper

These thick and chewy flour tortillas are perfect for scooping, wrapping, or eating plain.

How to Make Flour Tortillas At Home Recipe

all-purpose flour

baking powder

salt

lard or vegetable shortening

water (approximately 110°F)

Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

These homemade Flour Tortillas require only 5 ingredients! They&#x27;re simple, perfectly tender, and the perfect versatile flatbread for any meal of the day. You&#x27;ll never want to go back to store-bought tortillas after trying this recipe!

Flour Tortillas

tsp baking powder

tbsp butter (unsalted, cold)

water

Make the dough: Whisk together the flour, baking powder, and salt. Add the butter and mix it into the flour until it resembles coarse crumbs, using a pastry cutter or 2 knives. Pour in the water and mix until everything starts to come together. Dump the shaggy dough onto a clean surface and knead until uniform and smooth.

Divide into 12 equal pieces for large tortillas or 24 pieces for small tortillas. Roll each piece into a ball, then cover balls with plastic and let rest 20 minutes.

Finish the tortillas: Using either a tortilla press or a rolling pin, roll each piece into a ball and flatten until about 2mm in thickness. Heat a large skillet over medium-high and cook for about 30 seconds to 1 minute on each side, or until browned. Transfer to a plate and cover with a kitchen towel to keep them warm. Repeat with remaining dough.

https://content.jwplatform.com/videos/Q4y9E1wS.mp4

These homemade Flour Tortillas require only 5 ingredients! They're simple, perfectly tender, and the perfect versatile flatbread for any meal of the day. You'll never want to go back to store-bought tortillas after trying this recipe!

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Chicken Caesar Salad Wraps

mayonnaise

Parmesan cheese

lemon juice (from about 1 large lemon)

Worcestershire sauce

Dijon mustard

garlic clove, finely minced

olive oil

(2 1/2 pound) rotisserie chicken, skin

romaine lettuce heart (about 6 ounces), torn into bite-sized pieces

(10-inch) whole-grain tortillas

In a small bowl, whisk together the mayo,...

In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thoroughly incorporated.

In a large bowl, toss the chicken and...

In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.

Creamy Green Chile Chicken Enchiladas

butter

onion (about 1/2 medium onion)

flour

chicken broth

milk

pepper

(8 ounces) green chile

sour cream, light

chicken

(4-ounces each) green chiles, lightly drained (see note)

can (15-ounces) white

cilantro

lime juice

(about 2 cups) Monterey jack cheese, shredded

(soft taco size) flour or corn tortillas

Preheat the oven to 375 degrees. Lightly grease...

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

In a medium bowl, combine the softened cream...

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

For the sauce: in a large nonstick skillet,...

For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread 1/4...

Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

Roll the tortillas up and place seam side...

Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).

Pour the white sauce over the top of...

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

https://www.youtube.com/watch?v=KSpCzg8asSE

If you haven’t had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch cheesy, creamy white sauce takes them over the top!

With only 4 ingredients, these easy flour tortillas turn out perfect every time. You&#039;ll soon understand why making tortillas from scratch beats store-bought every time.

How to Make Flour Tortillas

(375 grams) all-purpose flour

salt (0.02)

(217 grams) very warm water (0.01)

Whisk the flour and salt together in a mixing bowl. In a separate bowl, mix the oil and water together then add this to the bowl of flour and salt. Stir the dough together with a spatula.

Note: the dough will seem crumbly at this point, but once you start the kneading process, it will come together more uniformly.

Next, remove the dough from your mixing bowl onto a lightly floured surface. Begin kneading the dough to form a ball that&#039;s sticky enough to stay together, but not coming off on your hands. Keep folding over and pressing with your palm for 4-5 minutes.

If the dough appears too crumbly, continue adding a tbsp of water at a time until you are able to form a texture similar to play dough. If it&#039;s too sticky, similarly add a tbsp of flour while continuing to knead.

Dough

Cut the ball of dough into 12 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for at least 15 minutes up to a few hours (the longer they rest, the softer they&#039;ll turn out).

Rolling

if you have a tortilla press, lightly flour the surface. Open the press and place a tortilla in the center, then close it and press down gently to form tortillas about 6 inches in diameter.

Tortilla press

If you don&#039;t have a tortilla press, use your hand to flatten the ball, then begin rolling it out with a rolling pin on a lightly floured surface. The tortilla should be quite thin (almost see-through.)

If you don't have a rolling pin, continue pressing down with a hard, flat surface until your tortilla is the same size as the above methods.

Other techniques

Preheat a seasoned cast-iron skillet slowly (~10 minutes to heat it evenly) up to medium. Then, add a tortilla in and cook on the first side for 30-60 seconds, or until you see bubbles forming and light brown spots on the underside. Flip and cook for another 30-40 seconds.

Note: for us, 30 seconds on the first side and 30 seconds on the second seems to be the sweet spot with our cast-iron and gas stove, but you may have to adjust depending on your stove and pan.

Remove from heat and wrap each tortilla in a tea towel to keep warm while you cook the rest. Serve your flour tortillas warm with your favorite meals. Enjoy!

To cook

https://www.youtube.com/watch?v=E7V4Ab6GmRA

Soft, tender, and delicious. With 4 simple ingredients, making vegan flour tortillas from scratch is super easy!

No preservatives or funny ingredients here. These babies are going to be your new favorite snack, side dish, or food mopper upper.

📋 FULL RECIPE 📋
https://brokebankvegan.com/how-to-make-flour-tortillas/

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

EASY Homemade Flour Tortillas (Vegan)

Next, remove the dough from your mixing bowl onto a lightly floured surface. Begin kneading the dough to form a ball that&#039;s sticky enough to stay together, but not coming off on your hands. Keep folding over and pressing with your palm for 10 minutes.

If you have a tortilla press, lightly flour the surface or use 2 pieces of a freezer bag that fit in the press. Open the press and place a tortilla in the center, then close it and press down to form tortillas about 6 inches in diameter.

If you don&#039;t have a rolling pin, continue pressing down with a hard, flat surface until your tortilla is the same size as the above methods.

Preheat a seasoned cast-iron skillet slowly (~8-10 minutes to heat it evenly) up to medium. Then, add a tortilla in and cook on the first side for 30-60 seconds, or until you see bubbles forming and light brown spots on the underside. Flip and cook for another 30-40 seconds.

Pefect for busy mums - or you could try the adult version with salsa

Mexican chicken tortillas

red leicester cheese, grated

avocado

coriander

tbsp soured cream

Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.

Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child’s portion.

For the adults’ version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.

Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed.

Chicken burritos

limes, juice only

garlic cloves, crushed

oregano

tsp chilli flakes

brown sugar

chicken thighs, boneless, skin removed

sea salt and black pepper

chipotles en adobo, finely chopped

lime, juice only

tomatoes,

½ onion, finely chopped

coriander,

green serrano

jalapeno

avocado,

150 grams/5½oz long-grain white rice

tbsp mozzarella

½ Little Gem lettuce, shredded

Masa Harina is the quickest way to fresh tortillas in minutes, and our Heirloom Corn Masa Harina will give you the freshest corn tortilla with the most fragrant corn flavor and great texture. These tortillas will be soft, pliable, and are so good you&#39;ll want to eat them alone.

Handmade Corn Tortillas

Masienda Heirloom Corn Masa Harina

Spices and seasonings

Tortilla press by Doña Rosa

Made In x Masienda Comal

Medium mixing bowl

Plastic bag cut into two pieces

Slowly add the warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand (or in a standup mixer with paddle extension).

Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Once masa is well combined, add optional salt, spices and seasonings to taste, evenly incorporating throughout finished masa.

Heat Comal or nonstick skillet on the stove to low-medium heat.

Roll masa into ping pong sized balls, placing them back into the bowl once rolled.

Once all masa is rolled into balls, turn Comal or skillet up to medium/medium-high heat.

Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16&quot; thick.

Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.

Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.

Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.

We made these protein-packed wraps to take on a picnic and they were substantial and tasty – a feast in a flatbread. They survived the journey in a bicycle pannier well too, so just the thing for a day out in the hills and dales.

Each wrap provides 461 kcal, 39g protein, 45g carbohydrate (of which 4.5g sugars), 14g fat (of which 2.5g saturates), 5g fibre and 1.8g salt.

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Top 27 flour tortilla recipes from across the web

The most viewed flour tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchwrap Supreme

Quick beany enchiladas

How to Make Flour Tortillas At Home...

Flour Tortillas

Refried bean quesadillas

Chicken Caesar Salad Wraps

Creamy Green Chile Chicken Enchilad...

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How to Make Flour Tortillas

Mexican chicken tortillas

Chicken burritos

Tuna Niçoise wrap

Homemade Crunchwrap Supreme

Thai Chicken Wraps with Peanut Sauc...

Copy Cat Taco Bell Enchirito Recipe

New Mexico Breakfast Burritos

Egg tortilla pie

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Honduran Baleadas with Homemade Flo...

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The most viewed flour tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine