How to Make Homemade Tortilla Chips

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Grilled Veggie Tortilla Wraps

Grilled Veggie Tortilla Wraps Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.

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Would you make this recipe again?YesNoWrite a review [X] Grilled Veggie Tortilla Wraps Recipe Prep: 20 min. + marinating Grill: 10 min. Yield: 4 Servings 20 10 30 Ingredients 3 tablespoons red wine vinegar3 tablespoons olive oil1 teaspoon lemon-pepper seasoning1 garlic clove, minced1/2 teaspoon dried oregano1/2 teaspoon dried basil2 medium zucchini, cut lengthwise into 1/4-inch slices1 medium yellow summer squash, cut lengthwise into 1/4-inch slices1 medium sweet red pepper, cut into strips4 ounces cream cheese, softened1 tablespoon prepared pesto4 whole wheat tortillas (8 inches), warmed Directions In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 wrap equals 361 calories, 23 g fat (8 g saturated fat), 32 mg cholesterol, 382 mg sodium, 31 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Grilled Veggie Tortilla Wraps in Country Woman March/April 2007, p29

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(1-3) of 3 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Aug. 20, 2010 by lindajoynes

Sounds like a keeper! However, use low-fat cream cheese, check the pesto and use the lowest fat and calories, and use less EVOO in the beginning; maybe a little mustard to the mix!

Reviewed on Aug. 20, 2010 by cheriwinkle

Deb-I believe 'reserved' was used because you mix it together, then grill the veg, than come back to the cream cheese mixture. 4 oz. cream cheese would make 1 oz. per tortilla--not a lot, so I don't believe any was used for anything else.

Reviewed on Aug. 20, 2010 by Debbieorn

I believe a step is missing from the recipe. It says to spread the "reserved" pesto cream cheese but I don't see where I was supposed to use it or how much in the first place. The dish looks VERY enticing and I'd sure like to know how to make it.

Thank you

Debbie T. from St. Charles

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Quiche Recipes: Corn Tortilla Quiche

Feb 09, 2013 Very tasty! Instead of the cilantro, chili powder and green chilis, I used 1/2 jar of sala and cut up small yellow, orange and red peppers. I also substituted parmesan cheese over the top, but did use the ricotta. I also only used 4 eggs. In short, I used what was in my fridge.

—NancyK 

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Chicken Tortilla Soup

Tortilla Soup is basically my favorite soup on earth. Growing up in Tucson, AZ meant that basically it was mandatory for any restaurant to have Tortilla Soup on the menu. And because I take my love for food very seriously, it was basically mandatory for me to try each and every tortilla soup. It’s how I roll. I’ll take one for the team.

I make a big batch of Tortilla Soup every few weeks so I can re-live my Tucson days. I pile the soup with lots of beans, chicken, cheese, crema, and then a heaping pile of fried tortilla strips on top. You really can’t go wrong. And this particular Tortilla Soup recipe from TK member Cassie is a total winner.

Okay, here’s what to do.

First we need to make our spice mixture. It’s just a few pantry staples that we are going to mix together.

Grab some chicken and give it a glug of olive oil.

Then we are going to sprinkle part of the spice rub onto the chicken breasts and bake them in the oven until they are fully cooked.

Once they are cooked, we are going to let them cool for a few minutes so we don’t burn our hands, and then shred them up with 2 forks and set it aside for a bit.

In a big heavy-bottomed pot, let’s sauté some onions and garlic.

Next we are going to add some bell pepper, jalapeno, lime juice and zest and some cilantro and give it a good stir. Let this sauté for a few minutes to start developing some flavor.

Next, add the corn, black beans, green chiles, and diced tomatoes …

Followed by the remaining spices.

And lastly, let’s add the tomato paste. This all gets a good stir to incorporate everything and then we are going to let it cook down for about 5-6 minutes until the veggies get tender.

After the mixture cooks for a bit, add some chicken stock.

And then add all the shredded chicken and make sure to tuck it into the mixture. Let it get fully submerged in the liquid so it can absorb some of that moisture.

Bring the whole pot to a boil and cover it with the lid. Once it’s covered, reduce the heat to a simmer and let it cook for about 15-20 minutes more. This is really going to let the flavors develop.

Once it’s cooked, it’s going to be a touch thicker and it will look like this!

Serve it up with your favorite toppings like scallions, avocado, sour cream and fried tortilla strips and call it a day.

Thanks Cassie for this wonderful recipe that totally transports me back to my days in Arizona! I loved every single spoonful of this soup and it’s even better the next day once the flavors have had even more time to mingle.

Be sure to check out Cassie’s website Bake Your Day because it’s filled to the brim with wonderful recipes that you and your friends and family will be sure to enjoy!

Classic chicken tortilla soup loaded with veggies, roasted chicken and favorite Mexican flavors.

Preheat the oven to 350 F.

In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred it.

While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper, lime juice and zest, and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chilies, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken stock and add the cooked and shredded chicken and bring the soup to a boil. Cover, reduce heat to a simmer and cook for another 15 minutes, stirring occasionally. Add salt and pepper to taste.

Notes:
- If you prefer beef: Heat one pound of ground beef in a skillet over medium heat. Once browned, add about half of the spice mixture and 2 tablespoons water. Cook for about 10 minutes until the liquid is evaporated, stirring occasionally. Add the meat mixture into the soup when instructed to add the chicken.

- To make homemade tortilla strips: Preheat the oven to 400 F. Cut 4-5 round corn tortillas into strips. Toss the strips with two tablespoons of olive oil and one teaspoon salt. Spread in an even layer on a rimmed baking sheet and bake for 15 minutes, flipping once, until golden brown and crispy.

Recipe inspired by The Pioneer Woman’s Chicken Tortilla Soup recipe.

1-½ teaspoon Cumin1-½ teaspoon Chili Powder½ teaspoons Garlic Powder½ teaspoons Black Pepper¼ teaspoons Kosher Salt¼ teaspoons Oregano¼ teaspoons Paprika1 pound Boneless Skinless Chicken Breast1 Tablespoon Olive Oil1 whole Large Red Onion, Diced2 cloves Garlic, Minced1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced1 whole Jalapeno Pepper, Stem And Seeds Removed, Then Diced1 whole Lime, Juiced And Zested½ cups Fresh Cilantro, Chopped1 can (15 Ounce Can) Black Beans, Drained And Rinsed1 can (7-ounce Can) Diced Green Chiles1 can (14.5 Ounce Can) Diced Tomatoes1 cup Fresh Corn1 Tablespoon Tomato Paste32 ounces, fluid Low Sodium Chicken StockSalt And Pepper, to tasteFOR GARNISH:Sliced LimesDiced AvocadoSour CreamTortilla Strips (See Note)SalsaDiced OnionChopped Fresh CilantroShredded Cheese

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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

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