Not exact matches
Chipotle Chicken Wraps with tomatoes, onions, black beans,
avocado, bell peppers, and a yummy chipotle sauce all wrapped up
in a
warm tortilla!
1 corn or rice
tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes
in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an
avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro
Directions:
Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
Tortillas can be cooked
in butter before or after they are filled / Place key ingredients
in separate bowls, the corn, the ricotta mix,
avocado, the blended tomatillo salsa (make salsa an hour or two
in advance if possible) / For an open faced presentation, sauté
tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
tortillas one at a time
in butter until both sides are lightly browned, place one on each plate and layer ingredients on still
warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
tortillas: the ricotta, tomatillo salsa, fresh corn and
avocado / Or, place ingredients near center of a
tortilla, roll up tightly and sauté
in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.
Place the meat
in the
warmed tortillas, and add the
avocados or guacamole and cilantro as garnishes.
Cheesy scrambled eggs, savory sausage and a cool
avocado - studded salsa come together
in a
warm tortilla to create a fill - you - up morning meal.
Try it
in warm and soothing winter vegetable recipes like
avocado tortilla soup that can be made as a vegan version, or go sweet and make a traditional Filipino cassava cake.
Serve
in warmed tortillas with lettuce, cheese, onion, cilantro, tomato, salsa,
avocado, and / or sour cream.
In Sinaloa flour
tortillas are king and Chilorio is most typically served with a thick stack of
warm flour
tortillas but of course you could use corn
tortillas and make it into tacos or serve with steamed rice some hunks of
avocado, and a slaw or salad on top.
Spicy, saucy, pan-fried Korean barbecue tempeh is stuffed into
warm tortillas with creamy
avocado slices and crispy greens to make these flavorful wraps.At some point when I was living
in Philly, Korean barbecue became a really popular thing.
Finally, I get a
tortilla press
in my kitchen along with a citrus reamer,
avocado scooper / slicer,
tortilla warmer, and two salsa bowls with cute lil» feet.
To assemble the tacos, place a piece of lettuce
in the center of each
warm tortilla and top with a crispy
avocado wedge, a generous spoonful of Corn Relish and a cilantro sprig.
Serve
in a
warm tortilla with shredded iceberg lettuce, slices of
avocado and diced tomato.
Del Taco's new Bacon Ranch Chicken
Avocado Epic Burrito, freshly prepared in every restaurant's working kitchen is stuffed with six slices of fresh avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped in an oversized warm flour to
Avocado Epic Burrito, freshly prepared
in every restaurant's working kitchen is stuffed with six slices of fresh
avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped in an oversized warm flour to
avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped
in an oversized
warm flour
tortilla.
corn or whole wheat flour
tortillas,
warmed (can be
warmed in a dry skillet over medium heat for about a minute on each side)
avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving
Essentially a vehicle for savory pickles, slaws, and condiments, the fish being fried or broiled is less important than the winning combination of flaky, chile - spiced fish wrapped
in warm tortillas with crunchy cabbage slaw, garlicky lime crema, and velvety
avocado.
Try it
in warm and soothing winter vegetable recipes like
avocado tortilla soup that can be made as a vegan version, or go sweet and make a traditional Filipino cassava cake.