Tortilla Wraps Recipes

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Steps:

• Heat oven to 350°F.
• Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm.
• Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper.
• Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.

Steps:

• In a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. Spread the mixture on tortillas. Tightly roll tortillas, wrap in wax paper and refrigerate 1 hour.
• Slice the tortillas into bite sized pieces and serve.

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

Steps:

• Any hot peppers will do.
• They can either be fresh or dried.
• It tastes good both ways.
• Soften the cream cheese slightly in the microwave 15-30 seconds.
• Mix it all together.
• Spread a layer on about 3/4ths of a tortilla.
• Cover with a little lettuce.
• Roll it up.
• Drink some beer to cool your tongue afterlicking the big chunk of pepper off your finger.
• Stick them in the fridge for about an hour.
• Have a little more beer.
• Take them out and cut them into bite size pieces.
• Enjoy!