WRAP TORTILLAS IN FOIL RECIPES

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TORTILLAS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Tortillas recipe - Recipes and cooking tips - BBC Good Food image

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Provided by Good Food team

Categories     Side dish

Total Time 1 hours

Prep Time 30 minutes

Cook Time 25 minutes

Yield Makes 6

Number Of Ingredients 3

250g plain flour , plus a little more for dusting
2 tbsp vegetable oil
½ tsp fine salt

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.

Nutrition Facts : Calories 187 calories, FatContent 4 grams fat, CarbohydrateContent 32 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium

GRILLED CHICKEN CAESAR SALAD WRAP RECIPE - EATINGWELL



Grilled Chicken Caesar Salad Wrap Recipe - EatingWell image

This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Sandwich Recipes

Total Time 30 minutes

Number Of Ingredients 10

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons low-fat mayonnaise
1 clove garlic, minced
½ teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 1 pound total), trimmed
⅛ teaspoon salt
2 small romaine hearts
⅓ cup finely shredded Parmesan cheese
4 8- to 9-inch spinach wraps, warmed

Steps:

  • Preheat grill to medium-high.
  • Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
  • Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
  • Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Nutrition Facts : Calories 429 calories, CarbohydrateContent 39.8 g, CholesterolContent 69.3 mg, FatContent 16.1 g, FiberContent 4.8 g, ProteinContent 32.5 g, SaturatedFatContent 4.1 g, SodiumContent 687.5 mg, SugarContent 2.6 g

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