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.
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
own the center of each tortilla; top with lettuce.
Fold
br>Begin to assemble the tortilla wraps by 1st placing 2 banana
re crisp tender.
Warm tortilla as directed on package.
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.
ill the center of each tortilla with the chicken mixture.
Mix the softened cream cheese with Ranch dressing packet. Add onions and green peppers. Spread onto the tortillas. Roll into a cylinder. Cover tightly in Saran Wrap and place in refrigerator to set. Slice into serving pieces. Makes about 3 wraps with this recipe.