Tortilla Wraps? / recipes

luvvie

Another vote for quesadillas and homemade pizza. I use the spray oil to crisp up the tortilla's in the oven then add cheapy bolognese sauce as a pizza topping then cheese and whatever I have lurking in the fridge that needs using up!

nuatha

Lucyeff wrote: »

I'm going to try the homemade ones - I'm determined to cut down the cost of the kid's lunchboxes, and tortilla wraps can be a bit hit and miss on the foldability side. Some are a bit too dry to fold in at the ends. If I make them fresh they might be more pliable?

I dry fry them, hot frying pan 60 seconds one side flip them and another 30 seconds, makes them a lot more pliable for folding. Fresh are even better for folding (must go back to making them)

tracey12_2

I put a tortilla in a hot frying pan, top with grated cheese and baked beans, top with another tortilla and cook on both sides until cheese is melted and cut into wedges, yum yum

elsiepac

Hi, here are some of the ones I like:


[FONT=&quot]Bean Enchiladas

[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]1 tsp olive oil [/FONT]
[FONT=&quot]2 onions , chopped [/FONT]
[FONT=&quot]280g carrots , grated [/FONT]
[FONT=&quot]2-3 tsp chilli powder (mild or hot, according to your taste) [/FONT]
[FONT=&quot]2 x 400g cans chopped tomatoes [/FONT]
[FONT=&quot]2 x 400g cans pulses in water, drained (we used mixed beans and lentils) [/FONT]
[FONT=&quot]6 small wholemeal tortillas [/FONT]
[FONT=&quot]200g low-fat natural yogurt [/FONT]
[FONT=&quot]50g extra-mature cheddar cheese (or veg alternative), finely grated [/FONT]

[FONT=&quot]Method[/FONT]
[FONT=&quot]Heat the oil in a large frying pan.[/FONT]
[FONT=&quot]Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick.[/FONT]
[FONT=&quot]Sprinkle in the chilli powder and cook for 1 min more.[/FONT]
[FONT=&quot]Pour in the tomatoes and pulses and bring to the boil.[/FONT]
[FONT=&quot]Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened.[/FONT]
[FONT=&quot]Remove from the heat and season well. [/FONT]
[FONT=&quot]Heat grill to high.[/FONT]
[FONT=&quot]Spread a spoonful of the bean chilli over a large ovenproof dish.[/FONT]
[FONT=&quot]Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal.[/FONT]
[FONT=&quot]Place them into the ovenproof dish.[/FONT]
[FONT=&quot]Spoon the remaining chilli on top. [/FONT]
[FONT=&quot]Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas.[/FONT]
[FONT=&quot]Grill for a few mins until the top is golden and bubbling.[/FONT]
[FONT=&quot]Serve with a green salad. [/FONT]
[FONT=&quot]


Refried Bean Quesadillas[/FONT]

[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]1 tbsp sunflower oil [/FONT]
[FONT=&quot]1 onion , finely chopped [/FONT]
[FONT=&quot]2 garlic cloves , finely chopped [/FONT]
[FONT=&quot]1 tsp cumin seeds [/FONT]
[FONT=&quot]400g can pinto or kidney beans , rinsed and drained [/FONT]
[FONT=&quot]2 tsp smoked paprika [/FONT]
[FONT=&quot]8 flour tortillas [/FONT]
[FONT=&quot]100g cheddar or Gruyère , coarsely grated [/FONT]
[FONT=&quot]handful coriander leaves [/FONT]
[FONT=&quot]200g tub fresh tomato salsa , plus extra to serve [/FONT]
[FONT=&quot]soured cream , to serve [/FONT]

[FONT=&quot]Method[/FONT]
[FONT=&quot]Heat the oil in a large frying pan and cook the onion and garlic for 2 mins.[/FONT]
[FONT=&quot]Add the cumin and cook for 1 min more.[/FONT]
[FONT=&quot]Tip in the beans, paprika and a splash of water.[/FONT]
[FONT=&quot]Using a potato masher, break the beans down as they warm through to make a rough pur!e.[/FONT]
[FONT=&quot]Season generously. [/FONT]
[FONT=&quot]Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander.[/FONT]
[FONT=&quot]Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches.[/FONT]
[FONT=&quot]Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan.[/FONT]
[FONT=&quot]Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting.[/FONT]
[FONT=&quot]Serve warm, cut into wedges, with extra salsa and soured cream for dipping. [/FONT]

[FONT=&quot]Baked cheesy bean burritos [/FONT]
[FONT=&quot]Burritos are great for preparing ahead of time and reheating to serve. Make a double quantity of the beans, divide between 4 tortillas and roll up. Sit the rolls in a baking dish and scatter over the cheese and salsa. Bake at 200C/180C fan/gas 6 for 15-20 mins until piping hot. Scatter with coriander leaves just before serving. [/FONT]
[FONT=&quot]

Mexican Veggie Wraps[/FONT]

[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]1 butternut squash , peeled and cut into large wedges [/FONT]
[FONT=&quot]1 red chilli , deseeded and chopped [/FONT]
[FONT=&quot]1 tbsp Cajun seasoning mix [/FONT]
[FONT=&quot]1 tbsp oil [/FONT]
[FONT=&quot]400g can refried beans [/FONT]
[FONT=&quot]4 tomatoes, chopped [/FONT]
[FONT=&quot]Small pot natural yoghurt[/FONT]
[FONT=&quot]zest and juice 1 lime [/FONT]
[FONT=&quot]50g bag rocket [/FONT]
[FONT=&quot]8 flour tortillas [/FONT]

[FONT=&quot]Method[/FONT]
[FONT=&quot]Heat oven to 200C/180C fan/gas 6.[/FONT]
[FONT=&quot]In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender.[/FONT]
[FONT=&quot]Gently heat the refried beans with the chopped tomatoes until warmed through.[/FONT]
[FONT=&quot]Mix the yogurt with lime zest and juice. [/FONT]
[FONT=&quot]Warm wraps according to pack instructions and spread with a thin layer of beans.[/FONT]
[FONT=&quot]Top with squash, some rocket, and a dollop of lime yogurt. [/FONT]


[FONT=&quot]Quick Chilli Bean Wraps[/FONT]

[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]1 small onion , sliced [/FONT]
[FONT=&quot]1 tbsp vegetable oil [/FONT]
[FONT=&quot]400g can mixed beans , drained and rinsed [/FONT]
[FONT=&quot]400g can chopped tomatoes [/FONT]
[FONT=&quot]30g sachet fajita seasoning (we like Discovery), or 2 tbsp Cajun seasoning [/FONT]
[FONT=&quot]8 soft corn tortillas wraps (Old El Paso are good) [/FONT]
[FONT=&quot]grated cheese , guacamole and soured cream [/FONT]
[FONT=&quot]handful coriander or parsley, roughly chopped [/FONT]

[FONT=&quot]Method[/FONT]
[FONT=&quot]Gently fry onions for 5 mins in oil, until softened.[/FONT]
[FONT=&quot]Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally. [/FONT]
[FONT=&quot]Meanwhile, warm the wraps in the microwave on High for 1 min. [/FONT]
[FONT=&quot]Take a large spoonful of beans and spoon along the centre of each wrap.[/FONT]
[FONT=&quot]Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley.[/FONT]
[FONT=&quot]Wrap into a cigar shape and eat straight away. [/FONT]


[FONT=&quot]Melting Chilli Bean Wraps[/FONT]

[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]2 tins taco mix beans (in chilli sauce)[/FONT]
[FONT=&quot]handful cherry tomatoes, halved [/FONT]
[FONT=&quot]8 tortillas wraps [/FONT]
[FONT=&quot]100g grated light extra mature cheddar [/FONT]
[FONT=&quot]1 pot guacamole , to serve [/FONT]

[FONT=&quot]Method[/FONT]
[FONT=&quot]Heat grill to high.[/FONT]
[FONT=&quot]Empty beans into a pan, stir in tomatoes and cook over a medium heat for 5 mins.[/FONT]
[FONT=&quot]Divide the bean mix between tortillas, sprinkle over a small handful cheese, then roll up the wraps.[/FONT]
[FONT=&quot]Put onto a baking sheet, scatter over another handful of cheese, then grill for 2-3 mins until the cheese is golden and bubbling.[/FONT]
[FONT=&quot]Serve with the guacamole on the side.[/FONT][/FONT]

Copied and pasted from my recipe files - sorry I haven't got the original sources!

LC

Pooky

I use them in place of bread as I've got a yeast intolerance. I've found that "wet" fillings stay in better so I'll mix up some grated cheese with chopped peppers and cherry toms cut up small, mix with a spoon of mayo and almost spread over the wrap, then roll or wrap as required.

Left over chilli or bolognaise is a great filling, roll them in an oven prof dish and top with some passata, lots of grated cheese and bake. Yum.

Blue_Elephant

tjak wrote: »

Not at all!, I use the recipe from River Cottage Everyday

250g plain flour
1 tsp table salt
1 tablespoon oil
150ml warm water

Salt and flour in together, add the oil to the water, mix together to make a sticky dough. Cover and rest for 15 mins.
Roll into a sausage shape, cut into 8 pieces. Roll out to a round 2/3mm thick, use plenty of flour on work surface
Then into hot dry frying pan/griddle for about a minute first side, then turn over for about 30-45 secs

Easy, and really cheap. I use value flour, so they work out as pennies:j

Thank you very much!!

That recipe is very similar to the way you make chappattis. How then is the texture so different? Chappattis tend to be softer and don't hold their shape so well :think:

Hmm.

ubamother

Our favourite wrap 'sandwiches' are made by spreading the wrap with cream cheese, covering with lettuce, adding finely sliced cucumber strips and bits of sliced onion, sometimes a bit of grated cheese, or grated carrot, or whatever's going spare. I then always add either some finely chopped fresh chilli, or a splodge (technical measurement) of sweet chilli sauce (Aldi's is pennies compared to other supermarkets and fab). Roll up and devour.

lisa26_2

I agree with the comments about using them to make pizzas. Also, my brother used to make up a batch of chilli (abviously you would do a veggie version!) then fry together a load of mushrooms, onions and peppers, this veg mix is used to fill rolled up tortillas which are placed in a baking dish and then the chilli is poured over the top, top with cheese and bake in the oven.

joedenise

That sounds brilliant lisa26, will give that a go at some time. Might put it on next month's menu plan when I get round to sorting that out.

Denise

tjak

great ideas, thank you. I remembered we like them as breakfast tortillas with bacon (veggie) and scrambled eggs ... might have that tomorrow morning, yum!