Type what you have

Ingredients

• ✓ flour tortilla
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place one flour tortilla onto a large microwave-safe plate.
3. 3 Sprinkle with Cheddar, then top with remaining tortilla.
4. 4 Microwave on high until cheese is melted, about 1 minute. Slice like a pizza to serve.

By Jackie

Ingredients

• ✓ flour tortilla
• butter
• peanut butter
• grape jelly

Instructions

1. 1 Melt butter in a skillet over medium heat. Spread one side of tortilla with peanut butter; fold in half with peanut butter inside. Place in the skillet; heat until lightly browned, 2 minutes per side. Slice into wedges. Serve with jelly as a dipper.

By DAETHOM

Ingredients

• ✓ flour tortilla
• bean soup
• turkey hot dog
• cheddar cheese

Instructions

1. 1 Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
2. 2 Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.

By Bella

Ingredients

• ✓ flour tortilla
• refried bean
• taco seasoning mix
• american cheese
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place refried beans in a medium bowl. Add taco seasoning and stir until evenly combined.
3. 3 Place 1 cheese slice in the middle of a tortilla. Spoon 1 tablespoon bean mixture over cheese. Place another cheese slice on top of beans. Fold tortilla over and press down to seal taco. Repeat with remaining tortillas, beans, and cheese.
4. 4 Spray both sides of tacos with nonstick cooking spray. Place tacos in the air fryer basket without overlapping.
5. 5 Cook in the preheated air fryer for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.

By Soup Loving Nicole

Ingredients

• ✓ flour tortilla
• mexican blend cheese
• tomato
• bacon
• basil
• vegetable oil
• sour cream

Instructions

1. 1 Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
2. 2 Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
3. 3 Cut the quesadilla into 4 wedges and serve with sour cream.

By Red Gold

Ingredients

• ✓ flour tortilla
• ✓ flour tortilla
• black bean
• taco seasoning mix
• nacho cheese sauce
• tostada shell
• sour cream
• lettuce
• tomato

Instructions

1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Ingredients

• ✓ flour tortilla
• bacon
• bacon drippings
• chicken breast
• buffalo wing sauce
• butter
• tomato
• ranch dressing

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.
2. 2 Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.
3. 3 Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
4. 4 Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.

By figgy

Ingredients

• ✓ flour tortilla
• brown rice
• water
• black bean
• pinto bean
• corn
• tomato
• green chile
• pepperjack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4. 4 Divide mixture evenly among tortillas and roll up.
5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6. 6 Enjoy.

By Melissa Pietrosanti

Ingredients

• ✓ flour tortilla
• canola oil
• andouille sausage
• poblano chile
• red bell pepper
• red onion
• corn kernel
• colby cheese
• canola oil
• sour cream
• salsa

Instructions

1. 1 Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
2. 2 Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
3. 3 Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

By Stephanie S

Ingredients

• ✓ flour tortilla
• shrimp
• salt
• black pepper
• red pepper flakes
• lime juice
• olive oil
• mango
• red onion
• cilantro
• sriracha sauce
• ranch dressing
• lime wedge

Instructions

1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Ingredients

• ✓ flour tortilla
• mayonnaise
• cucumber
• honey
• cayenne pepper
• black pepper
• olive oil
• chicken breast
• salsa
• honey
• cayenne pepper
• baby spinach

Instructions

1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Ingredients

• ✓ flour tortilla
• water
• rice
• butter
• sweet yellow onion
• garlic
• chili powder
• paprika
• cumin
• black pepper
• cayenne pepper
• clove
• nutmeg
• black bean
• tomato sauce
• cilantro

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Ingredients

• ✓ flour tortilla
• vegetable oil
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush oil on both sides of tortillas.
3. 3 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.
4. 4 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.
5. 5 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.
6. 6 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.
7. 7 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
8. 8 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.
9. 9 Transfer basket burritos to a rack to cool completely.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ flour tortilla
• cream cheese
• lettuce
• turkey
• carrot
• tomato

Instructions

1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Ingredients

• ✓ flour tortilla
• peanut butter
• grape jelly
• banana
• chocolate syrup

Instructions

1. 1 Spread peanut butter over half of the tortilla; cover the other half with jelly. Roll up the tortilla, starting on the jelly side, and seal. Slice into sushi roll-sized pieces. Serve in a bento box, with banana and chocolate syrup ('ginger' and 'soy sauce') placed in separate compartments.

By fabeveryday

Ingredients

• ✓ flour tortilla
• banana
• raisin
• honey
• cinnamon
• peanut butter
• peanut
• nut

Instructions

1. 1 Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

By Mission Foods

Ingredients

• ✓ flour tortilla
• mayonnaise
• lettuce
• tomato
• deli ham
• cheddar cheese
• bacon
• turkey
• butter

Instructions

1. 1 Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife.
2. 2 Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner.
3. 3 Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.)
4. 4 Melt butter in a small skillet over medium-low heat. Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.

By lutzflcat

Ingredients

• ✓ flour tortilla
• sour cream
• pico de gallo salsa
• taco seasoning
• mexican cheese blend
• turkey breast

Instructions

1. 1 Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
2. 2 Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

By Bibi

Ingredients

• ✓ flour tortilla
• turkey bacon
• cooking spray
• egg
• goat cheese
• kalamata olive
• baby spinach

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
2. 2 While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
3. 3 Heat tortilla in a microwave until soft and pliable, about 15 seconds.
4. 4 Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

By FrackFamily5 CACT

Ingredients

• ✓ flour tortilla
• purple cabbage
• carrot
• teriyaki sauce
• chicken breast
• cashew
• green onion

Instructions

1. 1 Combine cabbage and carrots in a bowl; set aside.
2. 2 Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.
3. 3 Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.
4. 4 Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.

By Land O'Lakes

Ingredients

• ✓ flour tortilla
• egg
• cheddar cheese
• kosher salt
• black pepper
• milk
• butter
• ham

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Whisk eggs, 1/4 cup Cheddar cheese, milk, salt, and pepper together in a bowl.
3. 3 Melt butter in a small nonstick skillet over low heat. Add ham; pour eggs on top. Cook until mostly set but top is still runny, 6 to 8 minutes. Top the frittata with the remaining cheese. Transfer skillet to the broiler.
4. 4 Broil until the top is golden brown and center is set, about 1 to 2 minutes. Cool briefly and slice into 4 portions. Place in center of tortillas and wrap tightly.

By Julie Hubert

Ingredients

• ✓ flour tortilla
• tuna
• mayonnaise
• pickle relish
• onion
• celery
• lemon juice
• garlic salt
• lettuce

Instructions

1. 1 Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

By bizycooker

Ingredients

• ✓ flour tortilla
• cream cheese
• sour cream
• salsa
• hot pepper sauce
• taco seasoning mix
• green chile
• black olive
• green onion

Instructions

1. 1 Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
2. 2 Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

By Laurenluvs17

Ingredients

• ✓ flour tortilla
• ✓ flour tortilla
• ground beef
• taco seasoning mix
• nacho cheese sauce
• tostada shell
• sour cream
• lettuce
• tomato

Instructions

1. 1 Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
2. 2 Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
3. 3 Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ flour tortilla
• olive oil
• chicken breast
• red grape
• celery
• mayonnaise
• tarragon
• salt
• apple
• walnut

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
2. 2 Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
3. 3 Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

By fabeveryday

Ingredients

• ✓ flour tortilla
• cream cheese
• horseradish
• mustard
• spinach leaf
• roast beef
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese, horseradish, and Dijon mustard together in a bowl until combined.
3. 3 Spread a thin layer of cream cheese mixture over each tortilla; evenly arrange spinach leaves on top.
4. 4 Top with 2 slices roast beef, then divide and sprinkle Cheddar cheese on top.
5. 5 Gently roll up tortillas, starting at one end, into tight tubes. Wrap rolls with aluminum foil or plastic wrap to keep them tight. Refrigerate at least 4 hours.
6. 6 Unwrap rolls as needed; slice into 2 or 3 pieces (or diagonally into 1-inch sections for appetizer portions).

By Tinker802

Ingredients

• ✓ flour tortilla
• pork roast
• barbecue sauce
• cheddar cheese
• onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

By Judy in Delaware

Ingredients

• ✓ flour tortilla
• spinach
• mayonnaise
• sour cream
• bacon bit
• onion
• ranch dressing mix

Instructions

1. 1 Combine spinach, mayonnaise, sour cream, bacon bits, onion, and ranch mix in a bowl; spread onto tortillas and roll up. Refrigerate until ready to serve.
2. 2 Slice roll-ups into 1-inch pieces within 3 hours of serving.

By MS K

Ingredients

• ✓ flour tortilla
• chicken breast
• coconut milk
• long grain white rice
• water
• all-purpose flour
• curry powder
• garlic salt
• vegetable oil
• lime
• coconut
• green onion

Instructions

1. 1 Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
2. 2 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. 4 Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. 5 On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

By IIJUAN12

Ingredients

• ✓ flour tortilla
• canola oil
• onion
• green bell pepper
• oregano
• garlic powder
• tomato
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
3. 3 Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
4. 4 Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

By Brent BeSaw