Cut A Slit Down The Middle & Fold It Up | 8 Easy Tortilla Wraps For Every Craving
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Recipes in this Video
6 recipes
Ingredients
- ●4 large flour tortillas
- ●6 large eggs
- ●1/2 cup milk
- ●1 cup shredded cheddar cheese
- ●1 cup cooked and crumbled breakfast sausage
- ●1/2 cup diced bell peppers
- ●1/2 cup diced onions
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/4 cup salsa (optional)
Instructions
- 1In a large bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.
- 2In a skillet over medium heat, sauté the diced onions and bell peppers until softened, about 3-4 minutes.
- 3Add the crumbled breakfast sausage to the skillet and cook until heated through, about 2 minutes.
- 4Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fully cooked, about 5-7 minutes.
- 5Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
- 6Warm the flour tortillas in a separate skillet or microwave until pliable.
- 7To assemble, place a portion of the egg mixture in the center of each tortilla.
- 8If desired, add a spoonful of salsa on top of the egg mixture.
- 9Fold in the sides of the tortilla and then roll it up tightly from the bottom to create a burrito wrap.
- 10Serve immediately, or wrap in foil to keep warm.
Equipment
large bowlskilletspatulameasuring cupsmeasuring spoonsfoil (optional)
Ingredients
- ●2 large flour tortillas
- ●2 medium apples, peeled and diced
- ●1 tsp ground cinnamon
- ●1/4 cup brown sugar
- ●1 tbsp lemon juice
- ●1/4 cup raisins (optional)
- ●1/4 cup chopped walnuts (optional)
- ●1 tbsp butter
Instructions
- 1In a medium bowl, combine the diced apples, ground cinnamon, brown sugar, lemon juice, raisins, and walnuts. Mix well to coat the apples evenly.
- 2Heat a skillet over medium heat and add the butter, allowing it to melt.
- 3Place one tortilla in the skillet and spoon half of the apple mixture onto one half of the tortilla.
- 4Fold the tortilla over to cover the filling and cook for about 2-3 minutes until golden brown.
- 5Carefully flip the tortilla and cook the other side for another 2-3 minutes until golden and crispy.
- 6Remove from the skillet and repeat the process with the second tortilla and remaining apple mixture.
- 7Let the wraps cool for a minute before slicing them into wedges.
- 8Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Equipment
skilletmixing bowlspatulaknifecutting board
Ingredients
- ●2 cups cooked chicken, shredded
- ●1/2 cup sweet chili sauce
- ●1/4 cup mayonnaise
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●4 large flour tortillas
- ●1 cup shredded lettuce
- ●1/2 cup diced tomatoes
- ●1/4 cup sliced green onions
Instructions
- 1In a mixing bowl, combine the shredded chicken, sweet chili sauce, mayonnaise, garlic powder, onion powder, black pepper, and salt. Mix well until the chicken is evenly coated.
- 2Lay out the flour tortillas on a clean surface.
- 3Evenly distribute the chicken mixture onto the center of each tortilla, leaving some space at the edges.
- 4Top the chicken mixture with shredded lettuce, diced tomatoes, and sliced green onions.
- 5Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to form a wrap.
- 6Repeat the process for the remaining tortillas and filling.
- 7If desired, you can grill the wraps on a pan for 2-3 minutes on each side until golden brown and crispy.
- 8Slice the wraps in half diagonally and serve immediately.
Equipment
mixing bowlgrill panknifecutting board
🌶️🌶️🌶️Low
vegetariangluten-free
Ingredients
- ●4 large lettuce leaves
- ●1 cup cherry tomatoes, halved
- ●1 cup fresh mozzarella balls, halved
- ●1/4 cup fresh basil leaves
- ●2 tbsp balsamic glaze
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Wash and dry the lettuce leaves, then lay them flat on a clean surface.
- 2In a bowl, combine the halved cherry tomatoes, mozzarella balls, and fresh basil leaves.
- 3Drizzle the balsamic glaze over the tomato and mozzarella mixture, then sprinkle with salt and black pepper. Toss gently to combine.
- 4Spoon the tomato and mozzarella mixture evenly onto each lettuce leaf.
- 5Fold the sides of the lettuce leaves over the filling, then roll them up tightly to form a wrap.
- 6Secure the wraps with toothpicks if necessary, or serve immediately.
- 7Slice the wraps in half for easier eating, if desired.
Equipment
mixing bowltoothpicks (optional)
Ingredients
- ●1 lb ground beef
- ●1 tsp chili powder
- ●1/2 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●4 large flour tortillas
- ●1 cup shredded lettuce
- ●1 cup diced tomatoes
- ●1/2 cup shredded cheese
- ●1/4 cup sour cream
- ●1/4 cup salsa
Instructions
- 1In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
- 2Drain excess fat from the skillet.
- 3Add chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the beef. Stir to combine and cook for an additional 2-3 minutes.
- 4Warm the flour tortillas in a separate pan or microwave until pliable.
- 5To assemble, place a portion of the beef mixture in the center of each tortilla.
- 6Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.
- 7Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top.
- 8Repeat with remaining tortillas and filling.
- 9Serve immediately, cut in half if desired.
Equipment
skilletspatulameasuring spoonscutting boardknife
🌶️🌶️🌶️Low
Ingredients
- ●2 lbs pork shoulder
- ●1 cup BBQ sauce
- ●1 tsp smoked paprika
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●4 large tortillas
- ●1 cup coleslaw mix
- ●1/4 cup mayonnaise
- ●1 tbsp apple cider vinegar
- ●1 tbsp sugar
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 3Place the seasoned pork shoulder in a roasting pan and cover it tightly with aluminum foil.
- 4Roast the pork in the preheated oven for about 3-4 hours, or until it is tender and easily shreds with a fork.
- 5Remove the pork from the oven and let it rest for 15 minutes before shredding it with two forks.
- 6In a bowl, mix the shredded pork with BBQ sauce until well coated.
- 7In another bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar to make the coleslaw.
- 8To assemble the wraps, place a generous amount of BBQ pulled pork on each tortilla, followed by a scoop of coleslaw.
- 9Wrap the tortillas tightly around the filling and serve immediately.
Equipment
roasting panaluminum foilmixing bowlsforks
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