Best 6 Tortilla Wraps Rachael Ray Recipes
Indulge in a culinary adventure with Rachael Ray's versatile tortilla wraps, a symphony of flavors and textures that will tantalize your taste buds. From the classic Chicken Fajita Wrap, bursting with succulent chicken, crisp veggies, and a zesty fajita sauce, to the Mediterranean-inspired Hummus Veggie Wrap, layered with creamy hummus, roasted vegetables, and peppery arugula, each recipe offers a unique taste experience. For a lighter option, try the tangy Grilled Shrimp and Avocado Wrap, featuring succulent shrimp, creamy avocado, and a refreshing cilantro-lime dressing. If you're craving a hearty and satisfying wrap, the Barbacoa Beef Wrap, filled with tender barbacoa beef, black beans, and a smoky chipotle sauce, is sure to hit the spot. And for a vegetarian delight, the Black Bean and Sweet Potato Wrap combines the earthy flavors of black beans, sweet potatoes, and a vibrant chipotle-orange sauce. These tortilla wraps are not only delicious but also customizable to your liking, making them perfect for a quick and easy weeknight meal or a fun-filled party platter.
Let's cook with our recipes!
TACO POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
- To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
- Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
- Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
- Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients and heat through, keeping warm until needed.
- Remove tortillas from oven and switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
SMOKED TURKEY BAKED CHIMICHANGAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your toaster oven to 400 degrees F or high.
- Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
SPICY CHOPPED SALAD WITH TORTILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
TORTILLA WRAPS (RACHAEL RAY)
These are fun & easy to make and provide a nice wrapper for my Special Fried Rice) and chinese meat dishes.
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat a nonstick skillet over medium high heat.
- Beat eggs with water and scallions.
- Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture.
- Add 1 tortilla, cook 30 seconds, then flip.
- Cook 15 seconds, then flip tortilla back and cook 15 seconds longer.
- Remove Frankie wrap from the pan and repeat with remaining ingredients.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your tortilla wraps will taste. Look for ripe tomatoes, crisp lettuce, and tender chicken.
- Choose the right tortillas: There are many different types of tortillas available, so choose the ones that you like best. For these wraps, Rachael Ray uses burrito-sized flour tortillas, as they are pliable and can hold plenty of filling.
- Don't overfill your wraps: It's tempting to pack your wraps with as many fillings as possible, but it's important not to overdo it. Otherwise, your wraps will be difficult to eat and may fall apart.
- Use a variety of fillings: The possibilities are endless when it comes to fillings for tortilla wraps. Try using a combination of protein, vegetables, and cheese. Some popular options include chicken, beef, black beans, corn, lettuce, tomatoes, and cheese.
- Don't forget the sauce: A good sauce can really make your tortilla wraps sing. Try using a store-bought or homemade sauce, such as salsa, guacamole, or sour cream. You can also create your own sauce by mixing together your favorite ingredients.
Conclusion:
Tortilla wraps are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little creativity, you can create endless variations of tortilla wraps that will please everyone at your table. So next time you're looking for a quick and easy meal, give tortilla wraps a try.
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