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Mexican Tortilla Wraps recipe

Mexican Tortilla Wraps recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

These healthy wraps are absolutely delicious and vegetarian friendly. Wholemeal tortillas are stuffed with salsa, guacamole and kidney beans .

56 people made this

IngredientsServes: 6

  • 1 (400g) tin whole plum peeled tomatoes, drained, rinsed and patted dry
  • 2 plum tomatoes, quartered
  • 1 onion, chopped, divided
  • 1 clove garlic, coarsely chopped
  • 4 tablespoons fresh coriander
  • 1/2 jalapeno chilli or Scotch bonnet chilli to taste
  • salt and pepper to taste
  • 4 avocados, halved with pits removed
  • 12 (15cm) wholemeal tortillas
  • 1 (410g) tin kidney beans, rinsed and drained
  • 115g torn romaine lettuce

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Preheat oven to 180 C / Gas 4.
  2. Combine tinned tomatoes, fresh tomatoes, half of the onion, garlic, coriander and chilli in a food processor. Chop roughly; do not puree.
  3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
  4. Spread tortillas in a single layer on baking tray. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa and lettuce.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (32)

by veggiegreengirl

Fantastic summer tacos. I added seasoning to the beans (I used black), which included cumin, garlic powder, chili powder, paprika, salt and black pepper. I also added a bit of lime to the salsa mixture with salt. Tyler Florence's guacamole recipe was fantastic with these. Green onions and lettuce were served to top these off. The easiest and freshest tacos that I have made to date.-06 May 2009

by Weezie

These were very good, and easy. You can warm tortillas in the microwave if you don't want to heat the oven (wrap in wet paper towel first). I used black beans, did not rinse them, warmed them on the stove, then mashed them a bit with a fork. If you like things spicy, add lime juice and extra jalapeno and garlic to the salsa, and add spices to the beans (I used cumin, garlic, chipotle powder, and red pepper) ... but if you like things less spicy the original recipe would be delicious as is.-16 Jul 2009

by ladybuggs5224

These are good stuff though I made a few changes. Made them in less than 30 mins when I got home from work. I added some salt and sugar to the salsa and some tomatos and cilantro to the quac. To entice the family I mixed refried beans with black beans and spread the flours with some nacho cheese and stuffed a corn hard taco shell in it then added the beans and such. Very good stuff everyone enjoyed them and didn't miss the meat.-18 Oct 2009

24 Things To Make With Tortillas Other Than The Usual Suspects

Be surprised with how versatile the humble tortilla can be! This is a round up of great dishes made using tortillas other than the usual suspects – no tacos, burritos or enchiladas on this list.

1. Tortilla French Toast from Healthy Recipes. Healthy? Awesome – I can eat twice as much! Get the recipe.

Definitely save this in your RecipeTin App!

2. Fruit Filled French Toast Wraps from Taste of Home. Go light – like this recipe using yoghurt and berries – or go all out (I’m thinking cream and strawberries….) Get the recipe.

3. Nutella breakfast roll-up – great breakfast on the go! Spread Nutella evenly onto a tortilla wrap. Place peeled banana on one edge of the tortilla. Wrap the tortilla around the banana. Cut into 1 inch thick sections to make several rolls.

4. Migas by Gimme Some Oven. Cheesey gooey goodness with tomato, peppers and eggs with crispy tortilla. Yes, this really is a traditional Mexican breakfast. What a way to start a day! Get the recipe.

5. Huevos Rancheros in Tortilla Cups by The Curvy Carrot. Breakfast in a cup? Yes please! Get the recipe.

6. Mexican Quiche in Tortilla Crust from Fantastic gluten free make-ahead dish that you can get creative as you want with! Get the recipe.

7. Mini Pizzas by Dashing Dish. Brilliant shortcut ideas using a tin to cut rounds from tortillas to use as the pizza base! Get the recipe.

8. Baked Tortilla Chips by The Lemon Bowl. So much healthier than store bought, and sprinkled with an extra kick! Get the recipe.

9. Spinach & Artichoke Dip in Tortilla Cups from The Vegan Crew. Double dippers paradise! Get the recipe.

10. Asparagus Cigars from Who can resist something that looks so crunchy? Get the recipe.

11. Tortilla Wrapped Hot Dogs – awesome idea for the kids! By La Cocina De Leslie – get the recipe.

12. Guacamole Ice Cream Cones – these are adorable! What a way to get kids into a healthy snack! And it’s so simple – literally roll up halved tortillas into a cone shape, secure with toothpick until crisp, then fill with guacamole! Get the recipe.

13. Mexican Lasagna – if you haven’t had this before, then you haven’t lived! Using tortilla instead of lasagna, and easily adaptable if you don’t have the exact ingredients in your pantry. Get the recipe.

14. Cannelloni (or Italian Enchiladas) by Foxes Love Lemons. Mexican meets Italian. Two of my favourite cuisines. So right! Get the recipe.

15. Tortilla Base Pizza by Food and the City. The possibilities are endless. Get the recipe.

16. Moo Shu Pork from Mexican meets Chinese. Oh yes! Get the recipe.

17. Shrimp and Avocado Sushi Rolls from Oprah. Oprah’s always right – right? Get the recipe.

18. Chicken Tortilla Soup by Damn Delicious. Crispy tortillas add an extra za-za-zoom to anything. Get the recipe.

19. Taco Salad in Tortilla Bowl by Two Peas and Their Pod. What kid could resist a salad in an edible bowl? Get the recipe.

20. Cinnamon and Sugar Tortilla Strips from My Recipes. I highly recommend making a triple batch. Get the recipe.

21. Baked Cinnamon Sugar Tortilla Bowls from Sweet Little Blue Bird. You can pile anything in these sweet treat bowls! Get the recipe.

22. Coconut Blueberry Parcels from Vonnix. Great base to get creative with! Get the recipe.

23. Burrito Campfire Smores from Fun by Firelight – this is brilliant! Less mess than traditional smores and larger servings! Simply roll up chocolate and marshmallows, wrap with foil and roast over fire until the filling has melted. Get the recipe.

24. Dessert Nachos by Julie’s Eats & Treats. Talk about finishing with a bang!! Sugar and cinnamon sprinkled tortillas baked until crunchy, topped with dessert toppings. Get the recipe.

Have I convinced you yet to keep your pantry well stocked with tortillas at all times.

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How We Tested This Recipe

For this recipe, I tested 15 different versions of the dough, searching for a balance of tradition and flavor. I tried swapping out lard for butter, but it produced tortillas with too strong of a dairy flavor I mixed in a little bit of whole wheat flour, but, while tasty and a dream to roll out, the tortillas had a flavor that was too far from what I've come to expect I tried making the tortillas with actual white Sonoran all-purpose flour made by Hayden Mills, which was the most delicious and had a beautiful golden hue, but requires a special order and then I experimented with different ratios of liquid to dry ingredients.

I also tried different sizes of tortillas (flour tortillas in Mexico are typically smaller than the gigantic American versions), ranging from six to eight inches, to find one that I thought was best for a wide range of applications. That said, you can make your own tortillas larger or smaller, as desired.

Recipe Summary

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • ¾ cup shortening
  • ¾ cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

What is a TikTok Tortilla Wrap?

Just like a regular tortilla wrap, this dish is made using a tortilla and fillings of your choice. The difference is how you handle these components. Instead of rolling the fillings and tortilla into the traditional wrap shape, you will be folding a wrap.

You’ll start by cutting a slit to the middle of your tortilla until you reach the center. Fill each quarter of the wrap with your favorite fillings. Finally, you will start folding a wrap with a tortilla.

Fold each quarter onto itself until you are left with a layered triangle-shaped wrap. You can then eat your wrap as-is or use your favorite toaster to take it to the next level.

You can fill these wraps with any ingredients. Whether you want a savory wrap for lunch or a sweet wrap to satisfy your sweet tooth cravings, these TikTok tortilla wraps are a perfect choice.

Mexican Bean Tortilla Wraps

I'm thinking of pitching a competition show to the Food Network called What Can You Make From Leftover Ingredients In Your Refrigerator? I feel like it would catch on like gangbusters, don't you? While this is generally a competition I have with myself in the privacy of my own home, I would love to see what others do with the extra food they have in their fridge or the tiny amounts leftover from a recipe. I for one am the queen of having 1/2 cup of this and a few tablespoons of that sitting in my refrigerator begging to be used.

Peering into my fridge at this very moment, I see a container with about 2 teaspoons of almond butter in it, maybe a teaspoon of mustard in a jar and a bit of leftover coconut milk from some Vegan Whipped Coconut Sweet Potatoes in my Wean Green glass containers. I would have lost this week's challenge of my competition show if that's all I had in my fridge, but my point is that I hate wasting food or throwing out even the smallest amount of food, so I always try to come up with recipes using whatever I have on hand.

Today's recipe resulted from one of those days. With the cup of leftover beans, 1/2 a bell pepper, two tortillas and handful of cilantro I had lying around, I made these Mexican Bean Tortilla Wraps for school lunch. They're extremely simple to make and easy to hold, making them super kid friendly.

The next time you've got a hodgepodge of leftovers on hand try tossing them together to play my game and let me know what you come up with -- maybe I'll feature your recipe here on Weelicious!

Recipe Summary

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons lard
  • 1 ½ cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer continue rolling and cooking the remaining dough.

Homemade Crunchwraps


Ground beef
Taco seasoning
8 or 10-inch flour tortillas
Sour cream
Shredded lettuce
Diced onion
Liquid nacho cheese
Nacho chips crushed
Shredded Mexican cheese blend


The first step in making homemade crunchwraps is to brown the ground beef. Do this in a large skillet over medium-high heat and cook until it is no longer pink.

Be sure to drain the grease by placing the browned beef in a colander over a bowl or in the sink. Be sure to use a colander that is completely lined with mesh, on both the sides and bottom of the strainer.

Once the majority of the grease has drained, return the beef to the skillet.

Then add in the packet of taco seasoning and water and stir to combine. Bring the mixture to a bowl then reduce the heat and simmer for 5 minutes.

You want the liquid to be completely absorbed and once it is, remove the skillet from the heat and set aside.

Assembly Instructions

Lay one large flour tortilla on flat surface. From the center bottom edge of the tortilla, make a cut to the halfway point.

Then fold one side of the bottom edge of the tortilla upwards. If it does not meet the top edge, cut a little more of the center cut until the bottom edge can evenly align with the top edge.

Now unfold the tortilla and let it lay flat. Begin to assemble the homemade crunchwrap by adding a heaping tablespoon of sour cream to the bottom left quadrant of the tortilla and spread it out evenly.

Then add 1/6th of the cooked ground beef on top of the sour cream and press it lightly so that it sticks to the sour cream.

Next, place a small handful of shredded lettuce and diced onions on the top left quadrant.

Move on to the top right quadrant and spread nacho cheese spreading it evenly to the edge of the tortilla. Then add crushed Nacho Cheese chips on top of the nacho cheese.

Finally, sprinkle shredded cheese in the lower right quadrant, spreading it within 1/4 inch to the edge of the tortilla shell.

How To Fold The Crunchwrap

Now it is time to fold the tortilla. Starting in the lower left quadrant fold the sour cream & beef mixture upwards to lay on top of lettuce & onion quadrant. The edges of the tortilla should be fairly even.

Then take that section, and moving from a left to right position, fold the first two quadrants over to lay on top of the nacho cheese & chip section.

At this point you should have only the right half of the tortilla visible.

Finally, fold the first three quadrants down to lay on top of cheese quadrant. Again, try to get the edges as even as possible.

Carefully set that stuffed tortilla aside and repeat until all the crunchwraps have been assembled.

When you are ready to brown the tortilla shells and heat the filling, spray non-stick cooking spray in a large skillet over medium heat.

Once the pan is hot, carefully pick one crunchwrap and place it in a hot pan. I find this easiest by using a large spatula underneath and my hand on top holding the top layer. Then carefully slide it into the skillet.

You can cook as many that will fit into your pan. Let the tortilla brown on the bottom side which will take a couple of minutes.

Then use the spatula to carefully flip the homemade crunchwrap to brown the other side. Remove it from the pan when the tortilla shell is golden brown.

Repeat until all 6 tortilla wraps are browned.

Frequently Asked Questions

You can definitely use ground turkey or ground chicken to make your taco meat. However, you may want to add a little olive oil to the skillet before browning the meat because both turkey and chicken have a lower fat content than the ground beef.

If you are looking to meal prep, you can make the taco meat and prepare the other ingredients ahead of time. However, I would suggest you storing each ingredient in individual containers and assembling right before you eat. Otherwise the ingredients and tortilla shells become soggy and it ruins the texture of a crunchwrap when reheated.

I have found that the only key to making homemade crunchwraps is to spread something sticky on the bottom left quadrant before adding another ingredient. That way the ingredients don&rsquot fall off when you are trying to make the first fold. Besides that, feel free to switch up the ingredients to whatever you prefer.

Great question! The only limit is your imagination. Some other family favorites in our house include breakfast crunchwraps filled with cheese, scrambled eggs, peppers, onions, mushroom and spinach. And of course dessert crunchwraps with butter/cinnamon/sugar, baked apples, granola, and caramel sauce. But the sky is the limit!

I packet of store-bought taco seasoning equals about 2-3 tablespoons of seasoning and fillers. To substitute with bulk spice taco seasoning, use 2 tablespoons in place of the packet as the flavors are more intense.

Enjoy! Mary

For other Mexican inspired recipes, visit our Cinco de Mayo recipe article.

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located on the side and bottom of each recipe. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.

  • 125g/4½oz plain white flour, plus extra for rolling
  • ¼ tsp fine sea salt
  • 2 tbsp sunflower or vegetable oil

Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.

Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.

Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.

To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm.


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