tortilla wraps

Crack Chicken Pinwheels - I am OBSESSED with these sandwiches! Cream cheese, cheddar, bacon, ranch and chicken wrapped in a tortilla. So simple to make with rotisserie chicken and precooked bacon. Can make ahead of time and refrigerate until ready to eat. Perfect for parties and tailgating!! #pinwheels #chicken #tailgating #bacon #sandwich #partyfood

Crack Chicken Pinwheels

(8-oz) package cream cheese, (softened)

1½ Tbsp ranch mix

cheddar cheese

Tbsp milk

bacon

chicken

tortillas ((10-inch))

Mix softened cream cheese with the ranch powder, cheddar cheese, 1 Tbsp milk, bacon and chicken until well combined. Add more milk if desired.

Spread about  1/4 cup of chicken mixture evenly on each tortilla.

Roll the tortilla up gently, yet tightly to make sure it holds together and keeps its shape.

Refrigerate for about 30 minutes to firm up the softened cheese. Cut off ends of tortilla roll and cut into 1-inch slices.

Creamy Spinach and Feta Cheese Tortilla Wraps - A deliciously creamy mixture of cheeses, peppers, spinach and feta wrapped in a flour tortilla.

Creamy Spinach and Feta Cheese Tortilla Wraps

cream cheese

extra virgin olive oil

onion

red bell pepper (,

salt

garlic (, finely chopped)

bag ((6 to 8 ounces) baby spinach leaves)

salt and fresh ground pepper (,

green onions (, thinly sliced)

parmesan cheese

feta cheese

Cooking Spray

Preheat oven to 350.

Grease a baking dish with cooking spray and set aside.

Place cream cheese in a medium sized mixing bowl and set aside.

Heat olive oil in a large skillet; add onions and pepper strips.

Season with salt and cook for 3 to 4 minutes, or until tender.

Stir in garlic and continue to cook for 30 seconds.

Add spinach; season with salt and fresh ground pepper and continue to cook and stir for 3 minutes, or until spinach is cooked down.

Remove from heat and add spinach mixture to the cream cheese.

Add green onions and cheeses; mix and stir until creamy and well incorporated.

Place about 1/4-cup filling onto each tortilla; roll it up.

Arrange tortilla wraps in the previously prepared baking dish.

Lightly coat each tortilla wrap with cooking spray.

Bake for 15 minutes, or until lightly browned and heated through.

Cut each roll in half and serve.

Want a quick and easy veggie lunch? Check out these super simple crunch wraps with black beans. These wraps serve four and are packed with plenty of flavour

Black bean crunch wraps

tbsp oil, for frying

red onion, finely chopped

tsp smoked chilli paste, (we used Gran Luchito)

tin black beans,

red peppers

flour tortilla wraps, warmed

bag grated monterey jack cheese

salted tortilla chips

plum tomatoes,

½ a small bunch coriander, chopped

avocado, thinly sliced

Heat 1 tbsp of oil in a large frying pan and add ¾ of the onion with a pinch of salt. Cook until softened then stir in the chilli paste and cook for a minute.

Add the black beans and peppers, and cook, stirring, until heated through and the beans are starting to break down.

Divide the bean mix between the four tortillas, keeping to a 10cm circle in the middle. Top with half the cheese then 3 tortilla chips on each. Mix the diced tomatoes with the rest of the onions and the coriander, and layer on top of the tortillas. Divide the avocado between the piles then top with the remaining cheese.

Fold in the edges of the tortillas, overlapping slightly so you have a parcel, and press down gently to set the shape.

Brush a non-stick frying pan with more oil then put the wraps in, seal-side down. Cook gently until golden brown and crisp, then flip over and cook the other side.

These easy chicken enchiladas are sure to become a family  favourite. Pack them with smoky chipotle chicken, crunchy peppers and black beans then finish with grated cheddar

Chicken enchiladas

chicken breasts,

vegetable oil

red onion,

red pepper, sliced

yellow pepper, sliced

garlic,

green chilli, finely chopped

tbsp,

spinach

coriander,

jar passata

white tortillas

mature cheddar, grated

half-fat soured cream

Heat the oven to 200C/fan 180C/gas 6. Fry the chicken in the vegetable oil in a frying pan over a high heat for 5 minutes until golden all over, then scoop out onto a plate. Add in the onion and peppers, and fry for 5 minutes until charred. Add in the garlic and 1/2 of the chopped chillies and fry for 1 minute before adding 2 tbsp of the fajita spice mix and the spinach. Cook for a minute to wilt, then stir in the beans, coriander, 100ml of passata, the cooked chicken and some seasoning.

Put 1⁄4 of the chicken mixture along the middle of one tortilla, then roll up and put into a baking dish, and repeat with the remaining chicken and tortillas. Pour the passata into a bowl and add 2 tsp of fajita spice mix and lots of seasoning. Pour this all around the wraps, then top with the grated cheddar and remaining chopped chilli. Bake in the oven for 30 minutes until crisp and bubbling on top, then serve with soured cream.

This dish was developed by Lebanese immigrants in Mexico who combined the cooking style of shawarma with Mexican ingredients such as achiote and chillies. It’s usually cooked on a spit but this is a simplified version, which is very easy to make at home

Tacos al pastor

pork

pineapple,

coriander

achiote paste, see notes below

orange juice

guajillo chillies, stems removed, see notes below

chipotle chilli, stem removed

garlic

oregano

cumin

¼ tsp ground cloves

pineapple juice

milliliters white wine vinegar

tsp fine sea salt

tsp caster sugar

corn tortillas and lime wedges

For the marinade, crumble the achiote into the orange juice and leave for 5 minutes.

In a dry pan over a medium heat, fry the chillies for 3-4 minutes or until charred, then add to a food processor with the achiote and orange juice, and the remaining marinade ingredients. Whizz to combine, then pour all over the meat. Cover and chill overnight or for at least 4 hours.

Prepare the BBQ for direct cooking by spreading the coals in an even layer. Brush the pineapple and onion with a little oil, and cook for a few minutes, turning once, until charred. Dice, season and mix with the coriander.

Grill the pork for 4-5 minutes on each side, turning, until the outside is charred but the meat on the inside is cooked through. (Alternatively, heat the grill to high and grill for 5 minutes each side, or until charred and cooked through.) Rest for 5 minutes under foil, then chop into small pieces, serving with the onion and pineapple, tortillas and lime wedges for squeezing over.

Fill tortilla wraps with smoky paprika chicken, a fresh tomato salsa and smashed avocado to make a midweek meal in just 20 minutes

Griddled chicken fajitas with squashed avocado

pot plain bio yogurt

½ tsp smoked paprika

¼ tsp ground cumin

¼ tsp ground coriander

mini chicken breast

tomatoes

red onion

green chilli, deseeded and finely chopped (optional)

lime

tortillas

avocado

Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.

Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)

Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

Shredded Tofu Wraps with Sriracha Mayo

17.5 oz extra firm tofu (or tokwa)

Neutral oil

1.5 tsp smoked paprika

cumin powder

sriracha (adjust according to desired heat)

soy sauce

tsp dark soy sauce

maple syrup (adjust according to desired sweetness)

olive oil

garlic (minced)

vegan mayo

water

sriracha (, adjust according to desired heat)

lemon

sugar (, to counter acidity)

garlic powder (or 1 clove garlic, minced)

smoked paprika

Salt (to taste)

4-6 tortilla wraps (, depending on size)

Mixed bell peppers (I used green, yellow, red bell peppers)

white onion

lettuce

Charred/roasted corn

Black beans

vegan cheese

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

SAUCE

In the same pan, add the tofu (if you air-fried or baked it).

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.

Turn off the heat. Set aside.

COOKING TOFU IN THE SAUCE

In the same pan, add some cooking oil.

Add the sliced onion and bell peppers.

Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.

Set aside.

BELL PEPPERS

Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

SRIRACHA MAYO

On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

ASSEMBLING THE WRAPS

I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.

I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.

PREPARE-AHEAD TIPS

These Mediterranean Wraps are the perfect combination of creamy hummus, salty feta cheese, tangy black olives, and crisp red onions for a make-ahead lunch that is sure to become one of your favorites!

Quick and Delicious Mediterranean Hummus Wrap Recipe

chicken breasts (defrosted)

sea salt

black pepper

feta

roma tomatoes (chopped)

half of a medium red onion (sliced and halved)

black olives (quartered)

oregano (dried)

lemon juice

hummus

Siete Foods tortillas

Preheat oven to 350 degrees.

Lightly grease a baking sheet.

Rinse and pat dry chicken breasts, then place them on the greased baking sheet.

Season with salt and pepper then bake for 30 minutes, then remove and let cool for at least 20 minutes.

While chicken is baking, prepare the additional ingredients.  Place all remaining ingredients except for the romaine, wraps, and hummus into a large mixing bowl and combine well.

Once the chicken has cooled, dice into bite sized pieces and add to ingredients in mixing bowl.  Stir well to combine.

Heat a griddle or large pan to medium to medium high heat.

Warm each tortilla in pan about 15 seconds per side.

To assemble your wrap, take your warmed tortilla and spread a liberal amount of hummus on it.

Place a layer of chopped romaine on the hummus, then spoon desired amount of chicken salad on top of the romaine.

Wrap up and ENJOY!

Easy, colourful and fresh, this steak fajita recipe uses Cajun seasoning and is finished off with soured cream and avocado.

Top 13 tortilla wraps recipes from across the web

The most viewed tortilla wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crack Chicken Pinwheels

Creamy Spinach and Feta Cheese Tort...

Black bean crunch wraps

Chicken enchiladas

Tacos al pastor

Griddled chicken fajitas with squas...

Shredded Tofu Wraps with Sriracha M...

Quick and Delicious Mediterranean H...

Quick steak fajitas with pickled re...

Fish tacos

Smoky mushroom & chickpea fajitas w...

Pinwheel Sandwiches

Easy BBQ Shredded Tofu Lunch Wrap w...

Top 13 tortilla wraps recipes from across the web

The most viewed tortilla wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crack Chicken Pinwheels

Creamy Spinach and Feta Cheese Tort...

Black bean crunch wraps

Chicken enchiladas

Tacos al pastor

Griddled chicken fajitas with squas...

Shredded Tofu Wraps with Sriracha M...

Quick and Delicious Mediterranean H...

Quick steak fajitas with pickled re...

Fish tacos

Smoky mushroom & chickpea fajitas w...

Pinwheel Sandwiches

Easy BBQ Shredded Tofu Lunch Wrap w...

The most viewed tortilla wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine