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A lot of the tortilla recipes shared on the Easy Foods blog require a fair amount of time to complete, but that’s not the case with the one for today. Learn how to prepare tasty tortilla wraps with chipotle mayonnaise in just fifteen minutes. Here is what you’re going to need to prepare them.

For the wraps

• Half a cup of crumbled blue cheese
• Four flour tortillas (about ten-inches)
• A cup of shredded red cabbage

For the mayonnaise

• Half a teaspoon of Creole seasoning
• A cup of mayonnaise
• Pair of tablespoons of chopped and canned chipotle pepper in adobo sauce
• A tablespoon of fresh lemon juice

Preparing the mayonnaise is simple: simply stir all of the ingredients together in a small bowl. When you’re ready for the wraps, begin by spreading the chipotle mayonnaise you just made evenly across each of the four tortillas.

Top all of the tortillas with the cabbage, your favorite protein if you so desire, and a sprinkle of the blue cheese. Follow by wrapping each one up and making sure they’re secure with bamboo picks. All you have to do next is chill them in the fridge and you’re ready to serve when it’s time to share your wraps with friends and family!

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

If there is one food item we tend to discuss quite frequently in these blogs, it’s chicken enchiladas. There are so many different ways to prepare them that you’re bound to find a twist that works best for you. You may just like the one being discussed today which will serve up to four people.

• ¼ cup of vegetable oil
• Twelve corn tortillas (six-inches)
• A finely chopped onion
• Three cups of sharp and shredded cheddar cheese
• A trio of minced garlic cloves
• ¼ cup of chopped and jarred jalapeños
• Pair of teaspoons of ground coriander
• Half a cup of minced, fresh cilantro
• Pair of teaspoons of ground cumin
• A cup of water
• Pair of teaspoons of sugar
• A pair of eight-ounce cans of tomato sauce
• Half a teaspoon of salt
• A pound of skinless and boneless chicken thighs trimmed and cut into strips of ¼ inch wide

Begin by heating a pair of tablespoons of oil in a medium saucepan using medium-high heat. Once it’s shimmering, add the onion and cook it until it becomes soft. The process should take about five minutes or so. Follow by stirring in the salt, garlic, sugar, chili powder, cumin, and coriander and cook until the mixture becomes fragrant, about thirty seconds. Stir the chicken in and coat it sufficiently with spices before stirring in the water and tomato sauce, allowing it to simmer. Continue to cook until the chicken is cooked through, which should take about eight minutes.

Use a fine-mesh strainer to strain the mixture into a bowl, making sure to press the onion and chicken to extract the maximum possible. Move the chicken mixture over to a bowl and allow it to refrigerate for about twenty minutes until it becomes chilled. Follow by stirring in two and a half cups of cheese, the cilantro, and the jalapeños.

Move your oven rack to the middle position and heat the oven to 450 degrees. Spread ¾ cups of the sauce on the bottom of a baking dish measuring 13×9 inches. Use the last pair of tablespoons of oil to brush each of the tortillas on both sides before stacking them and wrapping them in a damp dish towel and setting them down on a plate. Place them in a microwave for about a minute until they become pliable and warm.

Use a 1/3 cup of chicken filling on the center of each tortilla before rolling it up tightly around the filling and placing it seam side down in the baking dish. You may wish to arrange the tortillas/enchiladas in a pair of columns across the baking dish width.

Use any of the sauce you have left to pour across before sprinkling with another half cup of cheese. Tightly cover the dish with greased up aluminum foil and bake until the enchiladas are properly heated through and the cheese has melted. This step should take about fifteen minutes.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as co-packing tortillas, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Salads are typically a great food option to satisfy hunger cravings without overeating too much. Throw in some chicken and some tortillas and you can add a fresh spin on a food staple. Here is what you’ll need.

• Six flour tortillas
• Pepper and salt
• Three cups of cooked and chopped chicken
• Lime zest and juice from a pair of limes
• Half a cup of prepared salsa
• A 1/3 cup of olive oil (extra virgin)
• Half a cup of prepared pizza sauce
• A thinly sliced small red onion
• Twelve cups of chopped salad greens

Begin by preheating your oven to 450 degrees. Using a small bowl, mix the pizza sauce and salsa together. Use about ¼ cup of the sauce mixture on the tortilla, making sure to spread it around. Follow by spreading half a cup of the chicken on the tortilla. Once you’re done, place the tortilla(s) in the oven and allow it to heat to a crisp, it should take about five minutes or so. While the tortillas are heating, mix the red onion and salad greens together. If you like, add any additional ingredients to the greens.

Use a separate bowl to whisk the zest, olive oil, and lime juice together. Use the salt and pepper for taste. Toss the salad greens you prepared in the vinaigrette and then use a handful to pour over the chicken tortillas once they’re ready. Repeat the step for all six tortillas.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

You may have heard of the word “nixtamal”, but have you ever wondered what it means or what it’s all about? The word dates all the way back to Aztec culture and it was/is used to describe the process involving partially cooked and lime-soaked corn. The Aztecs would search riverbeds for limestone rock which they would then use to grind corn against. The entire process is perhaps best known as nixtamalization.

As you likely already know, nixtamal is able to be ground into masa for the purposes of making tortillas, tamales, or finely ground patted discs. Masa is simply the Spanish word used to describe the corn dough. Alternatively, nixtamal is also flexible in that it can be kept in its entire form for the purposes of making pozole, perhaps best known by its name of hominy.

The Aztecs discovered the benefits of nixtamal using a good old-fashioned approach: trying it. They soon realized it was a source of energy while also giving them a spiritual alertness without causing major digestive issues. As science has massively evolved since those times, the presence of the amino acid niacin in nixtamal may also help with reducing bad cholesterol, eliminating toxins, and repairing cells.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

There are those of us that eat meat, those of us that stick to a strict vegan or vegetarian life, and then there are those that fall somewhere in the middle and can appreciate meat or vegetables in equal amounts. Regardless of your dietary preferences, these bacon veggie tortilla roll-ups will hit just the right spot this weekend. Here is what you’ll need.

• About six flour tortillas (ten-inches)
• Sixteen ounces of sour cream
• A pound of cut up, fried and dried bacon
• Eight ounces of room temperature cream cheese
• A ¼ cup of either habanera or hot pepper cheese
• Hidden Valley Ranch Dip Mix (one pack)
• A ¾ cup of sharp cheddar cheese
• Cup of fine, chopped cauliflower
• A trio of tablespoons of minced, fresh parsley
• Cup of fine, chopped broccoli
• Pair of tablespoons of minced green onion
• Cup of chopped matchstick carrots

Use an electric mixer in a large mixing bowl to turn the cream cheese into a creamier texture until it becomes smooth. Follow by adding the sour cream, mixing, and then adding the dip mix and blending it all together. Using the order shown above, fold each of the ingredients into the creamed mixture.

Use about a heaping half cup of the mixture and place it into the center of the tortilla. Spread it within a half-inch of the edge of each tortilla and then roll each one up tightly. Wrap them individually in plastic and refrigerate them before slicing them into one-inch pieces and serving.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

We’ve talked a lot about quesadillas in the past, but this time around we’re spicing things up a little by introducing a bit of seafood into the ingredient equation. Below you’ll find the ingredients and steps to make a serving of avocado and shrimp quesadillas.

• A teaspoon of olive oil
• Tablespoon of sour cream
• A pair of tortillas
• A teaspoon of fresh tarragon
• About a half cup of diced and cooked shrimp
• A trio of tablespoons of shredded cheddar or Monterey Jack cheese
• Half a cup of diced avocado
• Salsa (optional)

Heat the olive oil in a large skillet and then place a single tortilla inside. Quickly remove it and set it aside for now. Grab another tortilla, place it in a pan and sprinkle the tarragon, shrimp, cheese, and avocado. Follow by spreading the sour cream on the tortilla you originally set aside and then place the oiled side on top of the other tortilla. Use a spatula to press down and then cook for about a minute.

Flip the tortillas over, reapply the spatula to press down, and then cook for another minute or two or until the cheese has begun to melt. Cut the tortilla into quarters and you’re ready to serve with or without the salsa.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

If you’ve got leftover tortillas and don’t feel like making burritos or enchiladas, then try this interesting recipe. This recipe uses tortillas as salad bowls for a nice, quirky snack that’s also healthy. Make sure to save this recipe for future use!

Ingredients for the bowls:

• 6 oven safe bowls
• Cooking spray
• 6 flour tortillas
• Shredded cheddar cheese, optional

Ingredients for the taco salad:

• Lettuce
• Black Beans, rinsed, drained, and heated
• Tomatoes, diced
• Green onion, chopped
• Cilantro, chopped
• Shredded cheese
• Creamy Avocado Dressing

Directions:

First, preheat the oven to 375 degrees Fahrenheit. Then coat the insides of the bowls with cooking spray and press the tortillas inside them. Put the bowls on baking sheets and bake for 14-16 minutes, or until the tortillas are browned. If you’re using cheese, then take the tortillas out early and put the cheese on. Return to the oven for 2-3 minutes.

Take the bowls out of the oven and fill them with your taco salad. To create the salad, mix lettuce, black beans, tomatoes, cilantro, more cheese, and green onion together. Top with creamy avocado dressing.

We got this recipe from: https://www.twopeasandtheirpod.com/taco-salad-with-homemade-tortilla-bowls/.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.