Tortilla pizza burrito

First a disclaimer:

I truly cook to survive. It is not an interest, a passion or even an art for me. But my family must eat, and I am the designated chef (unless others are demanding equal time in the kitchen).

Several times each day I scan the shelves of the pantry and refrigerator, looking for something to serve at the next meal. I greatly appreciate those moments when other members of the household jump into the kitchen and create something new!



Kelly came up with this recipe and shopped for the ingredients for Tortilla pizza burrito. Guy assembled, cooked, and served the finished product.

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Tortilla pizza burritos are extremely versatile. Them can be eaten warm or cold. If they are heated, they can be cooked in the broiler of the oven or heated in the microwave. Guy chose to use the microwave approach to save food preparation time.

For each Tortilla pizza burrito:

• Put 1 large flour tortilla on a glass plate.

• Spread with canned tomato sauce or salsa.

• Sprinkle with plenty of freshly grated mozzarella cheese.

• If you are not a vegetarian, add a few slices of low-fat turkey pepperoni.

• If you are a vegetarian, add your favorite pizza toppings (green pepper, olives, onions, etc.)

• If you like the pizza-style look of the unfolded Tortilla pizza burrito, warm it up in the microwave for 2 and 1/2 minutes.

The tortilla pizza burrito shown above, half-eaten!

• If you prefer a burrito-style dish, fold the stuffed tortilla and heat it in the microwave for 2 and 1/2 minutes

(Special thanks -- to Mrs. K who left a comment on this blog describing how to wrap a wrap . . .!)















Delicious and surprisingly filling!

Seasoned tortilla crisps

A quick easy snack
or accompaniment to a light meal!

• Preheat broiler.

• Line cookie sheet with aluminum foil.

• Pour some vegetable oil on the lined cookie sheet. (I prefer sunflower seed oil.)

• Place one corn tortilla per diner on the oiled sheet.

• Sprinkle with lemon pepper seasoning.

• Broil on each side of the tortillas until warmed through.

• Serve in a bread basket on the table.

Recommendations:

The best lemon pepper seasonings I have found are:

Tones green label salt-free lemon pepper seasoning

Basically has citric acid (lemon) and pepper. No onions.

Mrs. Dash's salt free lemon pepper seasoning

A mixture of onion, citric acid, pepper and other seasonings. A more complex flavor.

How do you wrap a wrap?

My question is asked with utter humility. Whenever I try to assemble a wrap, the filling falls out.

Last night, for instance. Boo and I made a filling for flour tortilla wraps. It was sort of lumpy.

*recipe*

Squash and cucumber turkey wraps

Have on hand:

Flour tortillas (enough for your diners)
Fresh leaves of spinach

Mix together chopped:

cucumber
yellow squash
hickory-smoked turkey breast (precooked)

Season with:

mustard
mayonnaise
Italian salad dressing

Assembly:

We placed each flour tortilla wrapper on a plate and lined it with a layer of fresh spinach leaves, Topped the spinach leaves with the mixture described above. Okay . . .

Now the hard part: rolling up the wraps. They just don't hold together. At all. The mixture falls out both ends and it is hard to figure out how to hold the wrap with my hands so it has some stability. Anyone have any suggestions?

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Review:

Besides the structural defects, the wraps taste pretty good.



Rating: 4 forks for flavor
3 forks for presentation (because it looked funny)

3 forks for entertainment factor while eating