enerously cover the inside of tortilla wraps with Maille(R) Old Style
Heat oil in frying pan. Wash in cool water the chicken strips; toss in flour and cook in oil until tender and juicy. Place 2 strips on tortilla. Add toppings you desire and roll up.
cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle
ggs.
Briefly heat the wraps in the microwave or in
nd tomatoes.
Heat the wraps for about 30 seconds each
Place tortillas on a flat work surface. Spread hummus over top. Add mixed greens, carrot, pepper and tomatoes. Roll up tightly to enclose filling. Halve.
In a small bowl, mix ricotta with chives. Spread down the center of each piece of celery. Serve with tortilla wraps.
ool slightly.
Place the wraps on a work surface. Divide
an with foil. Finely crush tortilla chips in package. Place fish
Spread mayonnaise evenly over wraps. Place 2 slices of cheese along 1 side of each wrap. Top with tomatoes, carrot and watercress. Roll up tightly. Cut in 1/2 to serve.
Process onion, garlic, chili and ginger in a food processor until smooth. Transfer to a bowl. Add soy sauce and stir to combine. Add beef and toss to coat. Cover with plastic wrap. Chill for 30 mins to marinate.
Preheat a grill pan over medium-high heat. Add beef. Cook, in batches, 3 mins each side, or until browned and cooked. Transfer to a heatproof plate. Cool.
Place wraps on a board. Top with cabbage, carrot and beef. Drizzle with satay sauce. Roll up tightly. Serve with extra satay sauce.
Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes.
Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.
br>Begin to assemble the tortilla wraps by 1st placing 2 banana
eanwhile, using tongs, toast each tortilla directly over high heat until
nd smoked ham on each tortilla.
Divide the tossed salad
Put the wraps on the work surface and spread with 2 tbsp of aioli. Evenly distribute the salad greens, tuna and onions on the wraps, leaving a margin of about 1 1/8 inches around the edge.
Roll up the wraps tightly and cut them in half. Cut the greaseproof paper into 1 1/2 inches wide strips and wrap them around the lower halves of the wraps. Fasten them with kitchen twine and serve.
heese on one side of tortilla.
Lay out slices of
t out on each tortilla (these make big wraps - we are a
o 350\u00b0F. Place a tortilla on a baking sheet lined
Pre heat the oven at 175\u00b0C.
Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
Heat the olive oil in a baking pan.
Place the mix into the pan and cover with foil.
Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
Warm the tortilla wraps.
Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
ver low heat. Toast a tortilla in the skillet until warmed