I love a burrito or fajita night as much as the next girl, but since I’m usually cooking for just two, I often find myself with a stack of leftover whole wheat tortillas. Here are some ways I’ve come up with to use the extras, incorporating them into afternoon snacks all week long.
Like I said, I usually make these snacks with a whole wheat tortilla, but a plain flour tortilla would work as well!
- Tortilla Pizza: Spread a few spoonfuls of pizza sauce onto a whole wheat tortilla, then sprinkle with mozzarella cheese, turkey pepperoni, and sliced crimini mushrooms. Bake in the toaster oven until the cheese is bubbling, then sprinkle with Italian seasoning, garlic powder, Parmesan cheese, and hot chili flakes, if desired. Cut into wedges and serve hot.
- Hummus Pinwheels: Spread 1/4 cup of hummus evenly onto a tortilla. Arrange a layer of arugula or baby spinach leaves on top of the hummus, then add a single layer of turkey cold cuts (one or two slices will do it). Roll tightly, securing the roll with toothpicks every one and a half inches. cut into slices, with a toothpick in the middle of each slice.
- Cheddar and Scallion Quesadillas: A simple but surprisingly compelling combination. Place a half teaspoon of butter in a 10-inch skillet over medium heat. When the butter is melted and bubbling, place a tortilla in the pan and sprinkle evenly with 1/2 cup of cheese and a 1/2 cup of chopped green onions. When the cheese has begun to melt and the underside of the tortilla is golden brown, slide it onto a serving plate, fold in half, cut into wedges and serve.
- Chili Lime Tortilla Strips: These are a fantastic topping for a cup of chili. Cut tortillas into 1/4-inch strips, sprinkle with lime juice, chili powder and fine sea salt, and place on a parchment-lined baking sheet. Bake at 300°F until completely crisp and lightly browned, about 25 minutes.
- Apple Pie Tortilla Wrap: Spread a layer of almond butter onto a tortilla. Top the almond butter with julienned or thinly sliced Granny Smith apple, then sprinkle with cinnamon and drizzle with honey or agave syrup. Tuck in the sides of the tortilla, then roll as you would a burrito. Heat in a skillet or toaster oven until crisp and lightly browned, pressing down as you cook so that the filling gets hot all the way through. Slice in half on the diagonal and serve.
What’s your favorite way to use whole wheat tortillas beyond the basics? I’d love a few more ideas to add to my snack rotation!