Tortilla Industry Association | TIA

Wraps Recipes

Pretty Ham Pinwheels
Rich Chocolate Wraps
Chicken Fajita Wraps
Asian Grilled Eggplant Wraps with Garlic Sauce

Pretty Ham Pinwheels

4  flour tortillas (7-inch)
1  package (3 ounces) cream cheese, softened
1  garlic clove, minced
1/4  teaspoon curry powder
1/4  teaspoon ground mustard
1  cup shredded peeled tart apple
1/4  cup chopped sweet red pepper
2  green onions, thinly sliced
4  thin slices fully cooked ham

In a mixing bowl, beat the cream cheese, garlic, curry powder and mustard. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with the red pepper, onions and ham. Roll up tightly and wrap in plastic wrap. Refrigerate for at least two hours. Cut into one-inch slices.

Yield: Approximately 2 dozen

*Source: Reprinted with permission from Taste of Home’s QUICK COOKING, P.O. Box 992, Greendale, WI 53129

Rich Chocolate Wraps

6  flour tortillas (7-inch)
1/2  cup miniature semisweet chocolate chips
2  teaspoons butter or margarine
1  cup (8 ounces) sour cream
1/4-1/2  teaspoon ground cinnamon
Baking cocoa

In a microwave or double boiler, melt the chocolate chips and butter; cool slightly. In a small mixing bowl, combine sour cream, sugar and cinnamon; stir in the melted chocolate. Spread about 3 tablespoons over each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate for 1 hour. Sprinkle with cocoa before serving.

Serves 6.

*Source: Reprinted with permission from Taste of Home’s QUICK COOKING, P.O. Box 992, Greendale, WI 53129

Chicken Fajita Wraps


1  cup long grain rice
2  cups chicken stock
1/2  cup frozen peas
1  small fresh carrot (diced)
2  fresh green onions (diced)
2  fresh garlic cloves (diced)
1  teaspoon salt
1/2  teaspoon white pepper
1  fresh tomato (diced)
1  fresh jalapeño (minced)


2  fresh yellow squash
2  fresh zucchini
1  cup frozen corn
1/2  stick butter or margarine

Chicken Fajitas:

1-1/2 lbs.  chicken tenderloins (diced)
10  ounces white wine Worcestershire sauce


1 dozen  flour tortillas (10-inch)
1 cup  white cheddar cheese (shredded)
1  avocado (diced)

Add carrots, onions, peas, garlic, tomatoes and jalapeños to chicken stock. Add salt and pepper. Bring to a boil. Add rice. Cook on low heat for 20-25 minutes or until rice is done. Cover and set aside.

Dice zucchini and yellow squash into small quarters. Stir fry squash and corn with butter or margarine until slightly tender. Cover and set aside.

Stir fry chicken with butter or margarine. Add salt and pepper if desired.

Heat up lightly oiled grill or large skillet. Lay tortilla on the skillet and add 1 ounce of cheese and spread evenly. Add 3 ounces of rice and spread evenly. Add 3 ounces of chicken to the center of the tortilla. Cook until tortilla is lightly brown. Add 1 teaspoon of avocado, 2 tablespoons of calavacitas and roll like a burrito.

Makes 12 wraps.

*Source: Chef Gus Macias, of Tortilla Flats Restaurant in Santa Fe, New Mexico

Asian Grilled Eggplant Wraps with Garlic Sauce

12  white or yellow corn taco shells or 8-inch flour tortillas
1  garlic clove minced
1/2  teaspoon salt
2  teaspoons tamari or soy sauce
2  teaspoons rice vinegar
2  teaspoons dark sesame oil
1  large eggplant (about 1-1/2 lbs.), 1/4-inch horizontal slices (see note on salting eggplant )
1  cup plain low-fat yogurt or soy yogurt
1  tablespoon sesame seeds
Vegetable oil for brushing eggplant

Heat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.

Meanwhile, in a small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.

Preheat stove-top grill or griddle according to manufacturer’s directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices, and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three. To assemble, in each taco shell or tortilla, place 2 to 3 pieces eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.

Makes 12 wraps.

Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.

Per wrap: 89 cal.; 3g protein; 4g total fat (1g saturated fat); 11g carbohydrates; 0 cholesterol; 1,724mg sodium; 3g fiber

*Source: Vegetarian Times, 800.829.3340

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