Cheesy Tortilla Wrap Food

CHEESY TORTILLA WRAP RECIPE

Steps:

• Take the tortilla and divide it into four sections. The four different sections will have different ingredients. Make a half vertical cut on the tortilla so that it gets wrapped easily.
• Start by adding tamarind and green chutneys to one part of the tortilla. Spread it evenly so that you get a chatpata flavour in the tortilla.
• Its time for some protein, so add the paneer cubes to the second portion (vertically). You can also add tofu instead of paneer cubes. Make sure the paneer cubes are chopped into small cubes. In the third portion, add tomatoes and onions.
• The fourth portion has the star element of the recipe, i.e., cheese. Add grated cheese and then wrap the tortilla starting from the side which was slit vertically.
• Once, you have wrapped your tortilla well, heat some ghee on a grilling pan and then put the tortilla on it. Cook it from both sides carefully till the cheese melts properly. And its done. Your cheesy tortilla wrap is ready. The perfect meal for your dinner.

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

TORTILLA CHEESY PINWHEELS

Steps:

• Mix all of the filling ingredients (everything but the tortillas) together thoroughly.
• Divide the filling and spread evenly over the tortillas.
• Roll up the tortillas.
• Tightly wrap individually in plastic wrap, twisting the ends.
• Refrigerate for several hours.
• (I make the day ahead and refrigerate overnight but they taste great within a couple of hours).
• Unwrap and cut in slices, approx 1/2" thick.

CHEDDAR CHEESE TACO SHELLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
• Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
• Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
• Fill the shells with your favorite taco fillings.

TORTILLA BREAKFAST BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

CHEESY CHICKEN WRAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
• Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
• Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
• Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

CHEESY SLOPPY JOE WRAPS

Steps:

• Brown ground beef and drain fat.
• Add Sloppy Joe Sauce and heat through.
• Put some Sloppy Joe mixture in the middle of flour tortilla and sprinkle shredded cheese over the mixture.
• Wrap tortilla around mixture like you would a burrito.
• Spray a skillet with butter flavored pam and heat.
• Grill wrap on both sides until it is brown and toasty.
• Serve.

CHEESY BOLOGNA WRAP

Steps:

• Spread tortilla with mustard. Top with remaining ingredients; roll up tightly.
• Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.