Meal Recipes
Lunch

Chilaquilles with Red Sauce

Ingredients

• 2 oz dried New Mexico chile pods, stems & seeds removed
• 2 cloves fresh garlic, peeled
• 1 1/4 cup water, divided
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. salt
• 12 La Tortilla Factory™ Super Size White Corn Tortillas
• 3/4 cup cooking oil
• 4 strips bacon, cooked crisp and crumbled.
• Chopped cilantro, white onion & crumbled cotija or feta cheese

Directions

1. Make the sauce* by placing dried chiles in a 1-quart saucepan, cover with hot water and bring to a boil. Boil pods for 5-7 minutes, drain & cool (rinse with cold water). Puree pods with garlic, 3/4 cup water, oregano and salt in food processor. Pour the sauce through a strainer, use the additional 1/2 cup water to rinse all of the flavor from the processor. Set aside.
2. Cut tortillas into 1" squares.
3. Heat oil in large frying pan until hot (4-5 minutes).
4. Fry tortilla squares in hot oil until crisp and lightly browned, stirring as needed.
5. Drain excess oil.
6. Add sauce & bring to a boil, reduce heat and simmer for 2-3 minutes.
7. Spoon equal portions onto four plates.
8. Garnish with chopped cilantro, white onion, cheese, and crumbled bacon.

* Or substitute with a canned red chile sauce.

Number of Servings: 4

Serving Suggestion: Serve with eggs over easy.

Rotisserie Chicken Caesar Salad Wrap

<300 calories

Ingredients

• 2½ oz shredded rotisserie chicken breast meat
• 1 oz romaine lettuce, thinly sliced
• 2 Tbsp shredded fresh carrots
• 2 Tbsp low-fat Caesar dressing
• ½ tsp freshly ground black pepper
• 2 Tbsp low-fat parmesan cheese
• 2 La Tortilla 100 Calorie Tortillas™

Directions

1. In a small bowl, combine the chicken, lettuce, carrots, dressing, pepper, and mix well.  Divide into two portions.
2. Place 1 portion of the chicken mixture and half of parmesan cheese onto each tortilla and fold the sides over the filling and roll up into a wrap.

Number of Servings: 2

Ground Turkey Sloppy Joe Tacos

Preparation time: 10 minutes, cooking time: 10 minutes

Ingredients

• 1 Tbsp olive or canola oil
• ¼ cup coarsely chopped onion
• 8 oz or 1 cup ground turkey
• 1 Tbsp all-purpose flour
• ½ tsp garlic salt or more to taste
• ¼ tsp fresh ground black pepper
• ¼ tsp chili powder (optional)
• ½ tsp Worcestershire sauce
• ¼ cup ketchup
• ¼ cup water
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ cup shredded lettuce
• 3 Tbsp crumbled queso or feta cheese
• ¼ cup salsa, optional

Directions

1. Heat the oil in a sauce pan; add the onion and cook over medium heat for 30 seconds or until tender.
2. Add the turkey and cook for 1-2 minutes.
3. Sprinkle the flour over the meat, stir until crumbled. 
4. Season with salt, pepper and chili powder to taste. 
5. Add the Worcestershire sauce, ketchup, water and simmer over medium-low heat for 1 minute.
6. To plate up, place ½ the meat mixture on each warm tortilla and sprinkle a handful of lettuce, cheese, and salsa on top.
7. Fold into half like a taco and serve warm.

Number of Servings: 2

Honey Turkey Spinach with Cranberry Sauce Wrap

Ingredients

• 2 oz sliced honey roasted turkey breast
• 4 Tbsp fresh baby spinach
• 2 Tbsp cranberry sauce
• 2 Tbsp diced fresh orange or tangerine
• 1 Tbsp + 1 tsp low fat cream cheese, whipped
• 2 Tbsp thinly sliced red onion
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. In a bowl, combine cranberry sauce with oranges or tangerine and set aside.
2. Spread 1 tablespoon cream cheese evenly on each tortilla, top with half of the spinach and half honey roasted turkey, 1 tablespoon cranberry-orange sauce and red onion.
3. Fold the sides over the filling on a tortilla and roll up into a wrap.

Number of Servings: 2

Sesame Ginger Rotisserie Chicken with Brown Rice

Ingredients

• 3 oz shredded rotisserie chicken breast meat
• ¾ tsp sesame oil
• 1 tsp soy sauce
• 2 tsp fresh grated ginger
• 1 tsp sesame seeds
• 1 tsp fresh minced garlic or powder
• 1 tsp hot sauce
• 2 La Tortilla Factory 100 Calorie Tortillas™
• 4 green lettuce leaves
• 1½ oz (3 Tbsp) cooked instant whole grain brown rice

Directions

1. In a mixing bowl, combine the chicken with sesame oil, soy sauce, ginger, sesame seeds, garlic powder, and optional hot sauce; mix well.
2. On each warm tortilla, spread 1-2 lettuce leaves, half of chicken mixture and half portion of rice.
3. Fold the sides over the filling and roll up into a wrap.

Number of Servings: 2 < 300 Calories each

Waldorf Rotisserie Chicken Salad Wrap

Ingredients

• 28 g of plain yogurt
• 10g fresh lemon juice
• 8g kosher salt
• 6g freshly ground pepper
• 10g Dijon mustard (optional)
• 100g shredded rotisserie chicken breast meat
• 20g lightly toasted walnuts
• 30g celery, thinly sliced
• 30g red seedless grape, thinly sliced or 20g raisins
• 40g apples, cored and diced into small pieces
• 60g coarsely chopped green lettuce leaves
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. In a mixing bowl, whisk together the yogurt, lemon juice, salt and pepper and optional mustard.
2. Mix in the chicken, walnuts, celery, grape or raisins, apples pieces and lettuce leaves.
3. Spread half of the chicken mixture on each tortilla, fold the sides over the filling and roll up into a wrap.

Number of Servings: 2 < 300 calories each

Rotisserie Chicken with Smoked Cheddar Quesadilla

Preparation time: 10 minutes, cooking time: 10 minutes

Ingredients

• 1 Tbsp olive oil
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ½ cup shredded rotisserie chicken
• 2 Tbsp coarsely chopped yellow onion or 2 Tbsp onion flakes
• ¼ tsp garlic salt
• ¼ tsp freshly ground pepper
• ½ cup shredded smoked Cheddar cheese
• ¼ cup salsa

Directions

1. In a mixing bowl, combine the chicken, onion, garlic, salt and pepper and mix well. 
2. Divide into four portions.
3. Heat olive oil in a sauté pan to brown the tortillas.
4. Spread 2-3 tablespoons of chicken mixture and 2 tablespoons cheese on each tortilla, and fold into half.
5. Cook over medium-low heat for 1 minute or until the cheese is melted and tortilla is slightly brown on both sides.
6. Cut into half and serve with salsa.

Number of Servings: 2

Steak and Pepper Jack Quesadilla

Preparation time: 8 minutes, cooking time: 15 minutes

Ingredients

• 4 oz fajita skirt steak or beef top sirloin
• 2 Tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp freshly ground pepper
• ½ tsp onion powder
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ cup shredded pepper jack cheese
• ¼ cup salsa and/or guacamole for garnish

Directions

1. Rub the beef with olive oil, salt, pepper and onion powder in a bowl.
2. In a preheated sauté pan cook the beef for 2 minutes on each side for rare or 4 minutes and browned for medium done.
3. Let cool for 5 minutes, then thinly slice the beef
4. Place tortillas in a preheated skillet to warm: then spread a portion of the beef slices and 1 tablespoon cheese on each tortilla.
5. Fold in half, cook on both sides for approximately 1minute or until light brown.
6. Serve with salsa or guacamole.

Number of Servings: 2

Rotisserie Chicken Mole Verde Enchiladas

Ingredients

• 1 tsp olive oil
• 1 tsp coarsely chopped garlic
• 3 Tbsp diced Poblano pepper
• 3 Tbsp diced red or green pepper
• 3 Tbsp diced tomatoes
• 3½ oz shredded rotisserie chicken breast
• ½ tsp salt and freshly ground pepper to taste
• 2  La Tortilla Factory 100 Calorie Tortillas™
• 1½ Tbsp grated fat-free cheddar cheese (optional 40 additional calories)
• Mole Verde sauce (recipe below)

Directions

Filling:

1. Heat the oil in a large skillet over medium-high heat, add garlic, Poblano pepper, bell pepper, tomatoes and cook for 5 minutes stirring occasionally until tender. 
2. Stir in the chicken and half of Mole Verde sauce.  Transfer to a bowl.
3. Spoon about half of chicken filling mixture evenly across each tortilla, working 1-2 inches from one end, then roll each up tightly and place, seam side down, in a prepared casserole dishes.  Pour the remaining mole sauce over the enchiladas and sprinkle with cheese.
4. Bake uncovered in a preheated 350ºF oven for 12-15 minutes or until the sauce is bubbling around the edges and the cheese has started to brown

Mole Verde Sauce

Ingredients

1 Ancho chile soaked in boiling hot water for 20 minutes; remove stems and seeds.
¼ cup yellow onion, quartered
2 Tbsp yellow raisins
¼ cup tomatillo, quartered
⅛ cup plum tomatoes, quartered
½ tsp freshly ground pepper
1 tsp salt or more to taste
¼ cup water or vegetable stock

Directions

Sauce:

1. Combine all ingredients into a blender or food processor and blend until smooth.
2. Transfer the sauce into a sauce pan, bring to a boil over medium heat and simmer for 10 minutes or until slightly reduced, stirring occasionally, uncovered. Set aside.

Number of Servings: 2 < 300 calories each

Low Fat Asian Shrimp Rolls

Ingredients

• 1 (16 oz.) can low sodium chicken broth
• 1 large fennel bulb, sliced
• 2 Tbs. chopped ginger
• 2 Tbs. sliced shallots
• 4 scallions, sliced
• 6 cups water
• 4 Tbs. salt
• 16 large prawns
• Non fat cooking spray
• 3 Tbs. low fat honey Dijon dressing
• 6 La Tortilla Factory Fat Free Soft Taco Size Tortillas (or 4 Fat Free Burrito Size)
• 1 bunch fresh basil

Directions

1. In a medium size pot combine chicken broth and 1/4 cup fennel, 1 tablespoon ginger, 1 tablespoon shallots and 1 tablespoon scallions. Add water and salt. Bring to a boil, then remove from heat. Add prawns to the broth and blanch for 2 minutes. Remove prawns and shock in ice bath until cool, set aside.
2. Spray a medium sized frying pan with nonstick spray and heat over medium. Add remaining ginger and shallots.
3. In a small bowl combine remaining fennel and scallions and sautéed ginger and shallots with honey Dijon dressing. Add prawns and mix well.
4. Lay tortillas flat and place 4-5 large basil leaves on one side (2-3 leaves if using Soft Taco Size tortillas). Place prawn mixture on top of basil leaves. Roll tightly, folding one edge in.

Number of Servings: 4-6

Low Fat Mediterranean Chicken Tacos

Ingredients

• 2 medium boneless, skinless chicken breasts, cut into strips
• 1 bottle Low Fat or Fat Free Italian Dressing
• 1/2 bunch fresh thyme, picked
• 4 tbs. olive oil
• 1 small yellow onion- thinly sliced
• 1 clove garlic - minced
• 1/3 cup Low Fat or Fat Free Honey Dijon Dressing
• Juice of 1/2 fresh lemon
• 1 bunch fresh tarragon- chopped
• 1/3 cup fresh parsley - chopped
• 6 La Tortilla Factory Low Carb Tortillas

Directions

1. Marinate chicken breasts in Italian dressing and thyme.
2. Heat 2 tablespoons of oil in a large sauté pan over medium heat. Cook chicken, stirring occasionally, for 3-5 minutes until cooked through. Transfer to a clean mixing bowl and set aside.
3. Add remaining oil to pan and sauté onions until caramelized. Add garlic and cook until garlic is browned. Season with salt and pepper to taste. Combine with chicken. Toss with Honey Dijon dressing, lemon juice, tarragon and parsley. Mix well.
4. Warm La Tortilla Factory Low Carb Tortillas according to heating instructions located on the back lip of tortilla bag. Place chicken mixture in center of each tortilla. Garnish with shredded red chard, shredded lettuce, low fat sour cream, or low fat cheese. Fold in half and enjoy!

Number of Servings: 6 tacos

Baked Teriyaki Tofu with Sprouts Wrap

Ingredients

• 4 oz firm tofu  
• 2 Tbsp teriyaki sauce
• ¼ tsp freshly ground black pepper
• ¼ cup bean sprouts
• ¼ cup shredded cabbage
• 2 Tbsp shredded carrot
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. Preheat oven to 375ºF.
2. Drain the tofu and pat dry with a paper towel; cut into 1 inch cubes.  
3. Combine the tofu cubes with the teriyaki sauce and black pepper.
4. Spread the teriyaki marinated tofu onto a sheet pan and bake for 15- 20 minutes or until golden brown.
5. In a mixing bowl, combine the cooked tofu with bean sprouts, cabbage and carrot
6. Spread half of the tofu mixture on each warm tortilla, and roll up into wrap or taco.

Number of Servings: 2 < 300 calories each

Low Carb Chicken Enchiladas

Ingredients

• La Tortilla Factory Whole Wheat Low Carb Tortillas Original Size™
• 1 bag shredded Cheddar cheese
• 1 bag shredded Monterey Jack cheese
• 20 ounces cooked chicken strips
• 1 (8 oz) can red enchilada sauce
• 1 can sliced black olives
• 1 bunch green onions
• 1 large white onion

Directions

1. Blanch tortillas by dipping them one at a time into boiling water for 2-3 seconds.
2. Lay tortilla flat and place 2 ounces of cooked chicken strips inside. 
3. Sprinkle one ounce each of shredded Cheddar and Monterey Jack cheese.
4. Top with white diced onion. 
5. Roll tortilla and place seam side down in a casserole pan. 
6. Place in oven and bake for 20 minutes at 350ºF, (an internal temperature of 160ºF.) 
7. Remove from pan and pour remaining sauce from heated pan onto the enchiladas.
8. Garnish with diced green onions and sliced olives.

Low Carb Cobb Salad Wrap

Ingredients

• La Tortilla Factory Whole Wheat Low Carb Large Size Tortillas™
• 1 oz garlic & herb cream cheese
• Romaine lettuce
• 1 oz fresh chopped tomatoes
• 1 oz black olives sliced
• 1 oz chopped bacon
• ½ oz crumbled blue cheese
• 3 slices avocado
• 3 oz sliced turkey

Directions

1. Spread cream cheese over entire tortilla.
2. Add one large leaf of Romaine lettuce.
3. Sprinkle chopped bacon over lettuce. 
4. Top with chopped tomatoes, sliced olives and crumbled blue cheese.
5. Layer sliced avocado and turkey in the middle.
6. Roll tightly.  Serve as Wrap sandwiches or cut into 1 inch thick pieces for a perfect party tray!

Low Carb Tuna Melt

Ingredients

• La Tortilla Factory Whole Wheat Garlic & Herb Low Carb Tortilla™
• 2 oz shredded cheddar cheese
• 2 oz grilled tuna strips
• 1 oz chopped green onions
• 1 oz sliced dill pickle or jalapenos (optional)

Directions

1. Place grilled tuna in the middle of tortilla.
2. Sprinkle with Cheddar cheese and green onions.
3. Add sliced dill pickle or jalapenos if desired.
4. Heat open faced in a medium heat skillet until cheese is melted.
5. Fold tortilla in half. Cut in 3 triangle pieces. Serve immediately.

Asian Rotisserie Chicken Salad Wrap

Ingredients

• 3½ oz shredded rotisserie chicken breast meat
• ¼ cup shredded cabbage
• ¼ cup shredded carrots
• 2 Tbsp coarsely chopped green onion
• 2½ Tbsp coarsely chopped cilantro
• 4 Tbsp Asian dressing (recipe below)
• 2 La Tortilla Factory 100 Calorie Tortillas™

Asian Dressing:

• 1 Tbsp +/- light sodium soy sauce
• 1 Tbsp + 1 tsp rice vinegar or sherry vinegar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 tsp fresh lime juice
• 1 Tbsp plus honey
• a pinch of freshly ground black pepper

Directions

1. Combine the ingredients for the dressing in a bowl and mix well with a fork.
2. Combine the chicken, cabbage, carrot, green onion and cilantro in a bowl and toss with dressing, mix well.
3. Place half of the chicken salad on each tortilla and roll into a wrap.

Number of Servings: 2 < 300 calories

Black Bean, Spinach, Poblano Pepper Taco with Black Bean Corn Salsa

Ingredients

• 2 Tbsp olive or canola oil
• 1 tsp minced fresh garlic or ½ tsp garlic powder
• 2 Tbsp coarsely chopped onion
• 1 Poblano pepper, seeded and finely diced
• ¼ cup canned black beans, rinsed and drained
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 1 cup spinach leaves
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ cup shredded Cheddar cheese
• ½ cup black bean corn salsa (black beans, canned or fresh corn and salsa)

Directions

1. Preheat a skillet or sauté pan, add the oil, garlic, onion and Poblano pepper, and cook over medium heat for 1 minute or until the onion turns light brown. 
2. Stir in the black beans and season with salt, ground pepper to taste and cook for 1 minute.
3. Stir in the spinach into the mixture and turn-off the heat.
4. Warm the tortilla in a skillet over low-heat for 30 seconds or until light brown.
5. To plate-up, spread half of black bean mixture on each tortilla and fold into half, sprinkle a dollop of cheese and black bean corn salsa on top and serve.

Number of Servings: 2

Crumbled Sautéed Tofu Sloppy Joe Tacos

Preparation time: 10 minutes, cooking time: 20 minutes

Ingredients

• 1½ Tbsp olive or canola oil
• 1 tsp minced garlic or ½ tsp garlic powder
• ¼ cup coarsely chopped yellow onion
• 1 cup firm tofu,
• 1 Tbsp corn starch, dissolved in 1 tablespoon water
• 1 tsp soy sauce or ½ tsp salt
• ¼ tsp cayenne pepper, optional
• 1 tsp Worcestershire sauce
• ¼ cup ketchup
• ½ tsp sugar
• ¼ tsp freshly ground black pepper
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ coarsely chopped cilantro leaves
• ¼ cup salsa, optional
• ¼ cup shredded cheddar cheese, optional

Directions

1. Preheat a sauce pan; add the oil, garlic, onion and cook over medium heat for 1 minute or until tender. 
2. Drain tofu and pat dry to remove excess liquid.
3. Add the tofu and cook for 1-2 minutes or until light brown.  
4. Stir in the corn starch mixture, soy sauce or salt, cayenne pepper (optional), Worcestershire sauce, ketchup, sugar, pepper and simmer over medium heat for 1 minute.
5. To plate up, place 2 tablespoons of tofu mixture on each warm tortilla and sprinkle a dollop of cilantro, salsa and cheese.
6. Fold into half like a taco and serve warm.

Number of Servings: 2

Curried Chickpeas with Veggies and Yogurt Wrap

Ingredients

• 1 tsp canola or vegetable oil
• 4 Tbsp yellow onion, diced
• 2 oz canned chickpeas, drain and rinse with water
• 2 Tbsp diced red bell pepper
• 2 Tbsp diced fresh carrots
• 2 Tbsp diced Asian eggplant
• 1¼ tsp curry powder
• 2 Tbsp plain yogurt
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. Preheat a large sauté pan, add the oil and onion, cook over medium-heat for 2-3 minutes or until light brown. 
2. Add the chickpeas, bell pepper, carrots, eggplant and curry powder. Stir for 3-5 minutes or until the veggies are slightly tender. 
3. Stir in the yogurt, salt, black pepper and cook for about 2 more minutes.  Transfer to a bowl.
4. Spread the half the chickpeas mixture on each tortilla and roll up into a wrap.
5. To serve warm, place the rolled up tortillas with seam side down on a skillet over medium-low heat and cook for 2-3 minutes or until golden brown.

Number of Servings: 2

Grilled Mushroom & Swiss Cheese Quesadillas

Preparation time: 8 minutes, cooking time: 10 minutes

Ingredients

• 1½ cups crimini or white mushrooms
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup shredded Swiss cheese
• 2 Tbsp olive oil
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ½ cup guacamole

Directions

1. Preheat the grill or broiler, toss 1 tablespoon olive oil, salt and pepper into the mushrooms, sauté for 1- 2 minutes until lightly caramelized, or spread the mushrooms on a sheet pan and cook in the broiler about 10 minutes or until brown. Transfer to a bowl and let cool, then thinly slice the mushrooms.
2. Brush a little oil on the same sheet pan or sauté pan to heat the tortilla.
3. Spread about 2 tablespoon cooked mushrooms, 1+ tablespoon cheese on each tortilla, fold into half, and heat for 1 minute or until the cheese is melted, then flip and slightly brown the other side.
4. Serve with guacamole.

Number of Servings: 2

Honey Smoked Salmon Pinwheels

Ingredients

• 2 La Tortilla Factory Smart & Delicious SoftWraps™
• 8 oz smoked salmon
• 4 Tbsp honey Dijon mustard
• 8 Tbsp soft cream cheese
• 4 curly lettuce leaves, washed, dried and spines removed

Directions

In a bowl, mix cream cheese and honey mustard until combined and spread evenly over two Pumpernickel Softwraps™. Lay three slices of smoked salmon on each SoftWrap over the cream cheese mixture. Lay two curly lettuce leaves on top of the cheese mixture, ensuring that they lay flat. Starting at the closest end, roll the SoftWrap tightly and evenly. Then wrap each roll in plastic wrap and refrigerate for no less than 1 hour. Remove plastic wrap and, using a sharp knife, slice before serving. Place on a platter and garnish with fresh dill. Each roll can yield up to 8 spirals.

Number of Servings: 8

Low Carb Curry & Grilled Tuna Wrap

Ingredients

• La Tortilla Factory Whole Wheat Green Onion Low Carb Tortilla™
• 1 bunch Romaine Lettuce
• 1 oz. curry crab cream cheese
• 3 oz. grilled tuna strips

Directions

1. Spread cream cheese over entire tortilla. 
2. Place 3 oz of tuna in the middle of the tortilla.
3. Top with romaine lettuce.
4.  Roll tightly and slice into 1 inch pieces, or cut diagonally to make wrap sandwiches.

Low Carb Goat Cheese Shrimp Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Garlic & Herb Low Carb Tortilla™
• 1 oz goat cheese
• 4 cooked medium sized shrimp
• 1 oz diced green onion
• 1 oz fresh chopped tomato

Directions

1. Spread goat cheese over entire tortilla.
2. Place the four cooked shrimp in the middle of the tortilla.
3. Sprinkle with diced green onion and freshly cut tomato.
4. Heat in a skillet on medium heat until warm.
5. Fold tortilla in half and serve.

Low Carb Green Onion Grilled Tuna Arugula Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Green Onion Low Carb Tortilla™
• 1 oz grilled tuna sliced into strips
• 1 small bunch Arugula
• 1 oz shredded Cheddar cheese
• 1 oz shredded Monterey Jack cheese
• 3 sliced red onion rings

Directions

1. Place 1 oz grilled tuna in the middle of the tortilla.
2. Sprinkle 1 oz Cheddar and 1 oz Monterey Jack cheese over tuna. 
3. Cover with arugula leaves.
4. Top with red onion.
5. Heat in a skillet, open faced until cheese is melted.
6. Fold tortilla in half. Serve hot!

Low Carb Green Onion Shrimp Wrap

Ingredients

• La Tortilla Factory Whole Wheat Green Onion Low Carb Tortilla™
• 1 oz brand garlic & herb cream cheese
• 1 small bunch arugula
• 4 medium sized cooked shrimp
• 4 fresh avocado slices

Directions

1. Spread cream cheese over the entire tortilla. 
2. Place 4-5 shrimp in the middle of the tortilla. 
3. Cover shrimp with arugula leaves. 
4. Top with avocado slices. 
5. Roll tightly. Serve as Wrap sandwiches or cut into 1 inch thick pieces for a perfect party tray!

Low Carb Lactose Free Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Green Onion Low Carb Tortillas™
• 1 oz soy cheese
• 1 oz chicken strips
• 1 oz sliced black olives

Directions

1. Place chicken strips in tortilla.
2. Add 1 oz soy cheese and 1 oz sliced black olives.
3. Heat in a skillet on medium heat, open faced until cheese begins to melt. 
4. Fold in half and serve hot.

Low Carb Shrimp Curry Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Low Carb Original Size Tortillas™
• 1 oz brand curry crab cream cheese
• 3 cooked large shrimp
• 1 oz Monterey Jack cheese
• 1 oz Cheddar cheese
• 3 sliced red onion rings

Directions

1. Spread curry crab cream cheese over entire tortilla.
2. Place shrimp in the middle of the tortilla.
3. Sprinkle both Monterey Jack and Cheddar cheese over the tortilla.
4. Place sliced onion rings on top.
5. Heat over medium heat open faced until cheese begins to melt.
6. Fold in half and serve.

Low Carb Sonoma Blue Pear Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Garlic & Herb Low Carb Tortilla™
• 1 oz goat cheese
• 1 oz crumbled blue cheese
• 4-6 pieces thinly sliced pear
• 1 oz chopped walnuts
• Arugula

Directions

1. Spread goat cheese over entire tortilla.
2. Lay thinly cut pear across the middle of tortilla.
3. Sprinkle with crumbled blue cheese and chopped walnuts.
4. Top with arugula leaves.
5. Heat open faced on a medium heat skillet until warm.
6. Fold tortilla and cut into 3 triangle pieces.  Serve warm.

Low Carb Sweet Brie Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Low Carb Original Size Tortilla™
• 1 oz. cream cheese
• 1 oz apricot spread
• 1 oz semi-ripened brie
• 1 oz chopped walnuts
• Arugula

Directions

1. Spread 1 oz cream cheese over entire tortilla.
2. Cover evenly with 1 oz of apricot spread.
3. Sprinkle with chopped walnuts and brie.
4. Top with arugula leaves.
5. Heat open faced on a medium heat skillet until warm.
6. Fold and cut into 3 triangle slices. Perfect as an appetizer!

Pan Seared Mahi-Mahi with Mango Salsa Wrap

Ingredients

• 3 oz Mahi-Mahi fillets
• 1 tsp olive oil
• ¼ tsp black pepper
• 1 tsp kosher salt
• 2 Tbsp fresh mango, diced
• 3 Tbsp tomato salsa
• 1 oz green lettuce leaves
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. Preheat a sauté pan; brush the Mahi-Mahi with oil, black pepper and salt and cook over medium-high heat for 2-3 minutes on each side. Cut into 1 inch thick slices.
2. Combine the diced mango and tomato salsa in a bowl.
3. Warm the tortillas in a skillet for few minutes.
4. Place a lettuce leaf on each warm tortilla; spread half of Mahi-Mahi and 1 Tbsp of mango salsa on top on each tortilla.
5. Fold the sides over the filling and roll up into a wrap

Number of Servings: 2

Pan-Seared Teriyaki Salmon, Mushroom and Spring Mix Taco

Ingredients

• 1 tsp plus olive oil
• 3 oz fresh wild or Atlantic salmon
• 1½ Tbsp teriyaki sauce
• ¼ tsp freshly ground black pepper
• ¼ cup white or brown mushrooms, thinly sliced
• ¼ cup spring mix green
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. Preheat a sauté pan; add the oil and sear the salmon over medium heat for 1-2 minutes on each side or until browned.
2. Stir in the teriyaki sauce, black pepper and sliced mushrooms and cook for 2 minutes more or until the sauce has thickened.  Cut the cooked salmon into 1 inch slices.
3. Warm the tortillas in a skillet for few minutes.
4. Spread half of the spring mix and half of the salmon mushroom mixture on each warm tortilla and fold in half to a taco.

Number of Servings: 2 < 300 calories each

Roasted Veggies with Hummus Wrap

Ingredients

• 1 tsp olive or canola oil
• 2 oz zucchini, finely chopped
• 2 oz cauliflower, florets
• 2 oz red bell pepper, finely diced
• 2 oz yellow onion, finely diced
• ¼ tsp kosher salt and freshly ground pepper
• 4 Tbsp hummus
• 2 La Tortilla Factory 100 Calorie Tortillas™

Directions

1. Preheat oven to 425°F. Combine the zucchini, cauliflower, bell pepper and onion, toss together with oil, salt and pepper then transfer to a sheet pan and bake in the oven for 20 minutes or until light brown.
2. Divide into two portions and spread half of the hummus on each tortilla and top with half portion of the veggies mixture.
3. Fold the sides over the filling and roll up into a wrap. 

Number of Servings: 2 <300 calories

Sautéed Mushrooms, Bell Pepper and Guacamole Taco

Preparation time: 10 minutes, cooking time: 10 minutes

Ingredients

• 2 Tbsp olive or canola oil
• 1 cup crimini or other mushrooms thinly sliced
• 1 bell pepper, diced
• ¼ cup coarsely chopped yellow onion
• 2 Tbsp coarsely chopped cilantro
• 1 tsp chopped jalapeno (optional)
• ½ tsp garlic salt to taste
• ¼ tsp freshly ground pepper
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ cup guacamole
• ¼ cup shredded Monterey Jack cheese
• ¼ cup salsa, optional

Directions

1. Preheat the skillet; add the oil, mushrooms, bell pepper, onion and stir over medium heat for 2 minutes or until the onion is tender. 
2. Stir the cilantro, jalapeno, salt and pepper into the onion mixture and adjust the seasoning.
3. Cook for 1 minute and transfer to a bowl. Divide into two portions.
4. Warm the tortillas in a skillet over medium-low heat for 1 minute or until light brown. 
5. To serve, spread a portion of mushroom mixture on each warm soft tortilla and sprinkle a dollop of cheese, guacamole and salsa on top.
6. Fold the tortilla in half like a taco.

Number of Servings: 2

Vegetarian Tortilla Lasagna

Ingredients

• 1- 26 oz jar of tomato sauce
• 1- 26 oz can diced tomatoes
• 3 tsp Italian seasoning
• Salt and pepper

Simmer all of the above ingredients for 20 minutes, leave to cool down.

Ricotta Filling

• 15 oz ricotta cheese
• 5 oz grated Romano or parmesan cheese
• 4 Tbsp finely chopped parsley
• 1 clove fresh garlic, finely chopped
• 1 egg lightly beaten

Place all the above ingredients in a bowl and combine thoroughly.

Lasagna

• 6 oz grated mozzarella cheese
• 8-10 La Tortilla Factory Tomato Basil SoftWraps™
• 2 lbs fresh zucchini thinly sliced, lengthwise

Cover and cook in microwave for 4-5 minutes or till tender
Drain off liquid and let cool.

Directions

Spray a 9x13 casserole dish with baking spray. Line the bottom of casserole dish with a generous spoonful of tomato sauce. Cover with two SoftWraps™. Add another ½ cup of tomato sauce. Layer the cooked zucchini ribbons evenly on top. Place another two SoftWraps™ on top of the zucchini and cover evenly with the remainder of tomato sauce and mozzarella cheese. Cover with foil and bake for 55-60 minutes at 350ºF. Uncover and broil for 2-3 minutes, or until golden and bubbly. Top with chopped parsley.
Let cool for 15-20 minutes before serving.

Number of Servings: 6-8

Ham and Smoked Gouda Quesadilla

Preparation time: 5 minutes, cooking time: 10 minutes

Ingredients

• 1 Tbsp olive oil
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• 4 oz thick ham, diced
• ⅓ cup shredded smoked Gouda cheese
• ¼ cup tomato salsa

Directions

1. Heat a sauté pan over medium heat with a teaspoon of olive oil.
2. Place 2 tablespoons of diced ham and 2 tablespoons cheese in each tortilla and fold in half.
3. Reduce heat to medium-low and cook the tortilla on both sides until slightly browned and the cheese has melted, about 1 minute.
4. Cut into pieces and serve with salsa of choice.

For variations: add sliced mushroom, tomatoes, green onion or avocado to the filling.

Number of Servings: 2

Holiday Reuben Wraps

Ingredients

• 2 La Tortilla Factory Smart & Delicious Rye SoftWraps™
• 4 oz sliced corned beef
• 4 slices light Swiss cheese
• 2 Tbsp Thousand Island salad dressing
• ¾ cup sauerkraut, drained
• cooking spray

Directions

Preheat oven to 350ºF. Spread each Rye SoftWraps with Thousand Island salad dressing. Place 2 slices of light Swiss cheese evenly on top then follow with two slices of corned beef on each SoftWrap. Evenly divide the drained sauerkraut between the two sandwiches and roll each SoftWrap leaving them whole. On a prepared baking sheet, place the rolls, seam side down. Lightly spray the rolls on top and bake in oven for 8-10 minutes or until golden brown. Remove the rolls from the oven and let them cool for 2 minutes. Using a serrated knife, carefully slice each roll into 4 pieces. Serve with potato salad and dill pickles.

Number of Servings: 8

Chipotle Chicken Wrap

Chipotle Chicken Wrap

6 Gourmet Ivory Teff Wraps

2 tablespoons of Extra Virgin Olive Oil

3/4 cup of canned (no salt added) black beans

1 lb. Free Range boneless skinless chicken breast cut into 1” cubes

¼ teaspoon of ground cumin

1 medium red bell pepper, cleaned and sliced

3/4 cup of frozen corn

6 scallions, diced

2 chipotle peppers (canned) in adobe sauce, diced

¼ cup coarsely chopped fresh cilantro

Juice from 1 whole lime

2 cups of shredded green cabbage

Salt and pepper to taste

 Serves 6. Calories 420, Total Fat: 15g, Cholesterol 65mg, Sodium 620mg,

Total Carbohydrate: 44g, Protein: 28g, Dietary Fiber 7g.

1. Preheat your sauté pan on medium-high heat.

2. Add olive oil, chicken, cumin and sauté for 7-9 minutes until cooked through. Remove chicken from pan and set aside.

3. Return pan to flame and add red peppers, sauté for 3 minutes.

4. Add corn and sauté for 2 minutes.

5. Now add black beans, chipotle peppers, scallions and the chicken to the pan. Continue to sauté for 4-5 minutes. Remove from heat            and top with cilantro and lime juice.

6. Warm wraps as per package directions. Evenly distribute chipotle chicken and cabbage over the 6 Ivory Teff Wraps and roll burrito style, serve immediately.

Optional: Stuff with additional fillings: sliced avocados, sour cream, shredded lettuce, olives, or roasted veggies like red and yellow bell pepper, zucchini, portabella mushroom or eggplant. Try adding diced pineapple or sweet Maui onions.

Tequila-Lime Shrimp and Scallop Wrap

Tequila-Lime Shrimp and Scallop Wrap

 6 Gourmet Ivory Teff Wraps

1 pound fresh or frozen medium shrimp, deveined, cooked, and unshelled

1/2 pound fresh or frozen sea scallops

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1/4 cup tequila (optional)

2 teaspoons minced garlic

2 teaspoons bottled hot sauce

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 large onion, cut into thin wedges

1 green pepper, cut into bite-sized strips

1 red pepper, cut into bite-sized strips

6 ounces shredded Monterey Jack cheese

Serves 6. Approximate nutritional analysis per serving: Calories: 470,

Total Fat: 17g, Cholesterol: 155mg, Sodium: 690mg, Total Carbohydrate: 40g

Protein: 31g, Dietary Fiber 5g

1   If you’re using frozen shrimp and/or scallops, thaw and rinse them. If the scallops are as large as an egg or larger, cut them in half and set aside.

2   In a small mixing bowl, stir together the lime juice, lemon juice, cilantro, 1 tablespoon of the oil, the tequila, garlic, hot sauce, cumin, and oregano. Add the shrimp and scallops.

3   Cover and chill for 2 hours, stirring occasionally.

4   Meanwhile, in a large skillet, cook the onion and peppers over medium-high heat in the remaining oil until they begin to get soft. Add the shrimp-scallop mixture to the skillet, and bring to a boil. Cook and stir for about 3 minutes, until some of the liquid has burned off and the scallops are cooked.

5   Warm wraps as per package directions. Evenly distribute cheese and the Tequila Lime Shrimp & Scallops over the 6 Ivory Teff Wraps and roll burrito style.

Optional: Stuff with additional fillings: sliced avocados, sour cream, shredded lettuce, olives, or roasted veggies like red and yellow bell pepper, zucchini, portabella mushroom or eggplant. Try adding diced pineapple and sweet Maui onions.