5 Super Easy Tortilla Meals for You to Make at Home

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Try these 5 super easy tortilla recipes!

Quick meals should be uncomplicated and made easily with just about whatever you have on hand. Whether in a rush or in need of a quick snack, here are 5 super easy tortilla recipes you can try making at home.

5 easy tortilla recipes

1. Steak and arugula wrap

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picture credit @clvrnutrition

Feel like steak but too lazy to make all the other sides? No problem. You can still indulge even with the help of easy tortilla recipes. Start by searing your slab of beef on a frying pan to your preferred doneness. Resist cutting into it right away. Instead, rest it for about 10 minutes before cutting it into bite-size pieces. Add some greens, beef slices, sauce or relish and you’re good to go!

2. Tortilla pizza

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picture credit @nastikagulica

Super fast and easy shortcut way to making thin crust pizza. This has got to be one the most effortless and easy tortilla recipes to do especially if you have staples like store-bought marinara sauce, melting cheese and ham on hand. Slap on the marinara sauce, throw on some chopped ham, chopped capsicums and top generously with shredded cheese before chunking it into the oven!

3. Mini tortilla cups

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picture credit @danadean92

How about making mini breakfast tortilla cups? Press firmly with an overturned bowl so that you will end up with equal circles. Flip your muffin tin upside down and press down your tortilla wraps and bake them in the oven for 5 minutes at 170°C. When they are done you can pretty much fill them with just about anything you like. Great options to consider include scrambled egg, cheese, sausages, tomato, mushroom bacon and spinach.

4. Curry Chicken Foldover with Herbed Summer Veggies

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picture credit Mission Foods

Have some leftover curry from last night? You can recreate a whole new dish by adding extra veggies following the recipe below

Ingredients:

2 tortilla wraps
2 cups Chicken curry, with chicken meat shredded
1 tbsp Curry Powder
½ cup Corn kernels, drained
½ Zucchini, diced
2 cloves Garlic, finely chopped
2 tbsp Cooking oil
½ cup Coriander leaves, roughly chopped
½ cup Flat-leaves parsley, roughly chopped
1 cup Shredded cheese, such as mozzarella
Salt, to season

Steps:

  1. When you are ready to make the wrap, shred the leftover chicken from the cold curry. Cut the potatoes into cubes, and set aside some of the gravy.
  2. In a frying pan, heat up 2 tablespoons of cooking oil on a high heat. Add the chopped garlic and curry powder, and sauté until fragrant. Add the diced zucchini, and fry for 5–6 minutes, until almost cooked through.
  3. Add the corn kernels to the pan, along with the salt, and fry for another 1–2 minutes. Toss the leftover chicken curry into the pan, and stir together until warmed through.
  4. Season with salt, and take off the heat. Stir in the chopped herbs.
  5. Rinse out the frying pan and wipe clean. Place it back on a medium heat. Lay one tortilla wrap in the pan and scatter half the cheese all over the wrap.
  6. Scoop half the cooked filling onto half of the wrap, and leave to cook until all the cheese has melted. Fold the half without filling over the other half of the wrap, and press down to seal.
  7. Remove the foldover to a chopping board, then cut into three pieces. Repeat the process with the other wrap.

5. Tortilla sushi

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picture credit @dasknusperstuebchen

If tortilla wraps are too boring then why not switch it up and make it a tortilla sushi! You will need to julienne everything really thinly, especially the veggies, ham and hard cheese fillings. Alternatively, you can crumble in some feta cheese.

6. Assam Pedas Fish Wrap

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picture credit Mission Foods

Any kind of seafood can easily get overcooked especially when you reheat it but this recipe below solves all that for you!

Ingredients:

2 tortilla wraps
200g Fish meat (can be leftover steamed or grilled fish), deboned and flaked
1 cup Lettuce, finely shredded
⅓ cup Pineapple, finely diced
1 Shallot, peeled and thinly sliced
6 Cherry tomatoes, quartered
1 Japanese cucumber, deseeded and cut into small cubes
1 tsp Fish sauce
½ Lime, juiced
½ tsp Caster sugar
3 tbsp Mayonnaise
2 tbsp Tamarind pulp
1 tbsp Warm water
2 tsp Sambal belachan
1 5-cm piece of Ginger, peeled
1 clove Garlic, peeled and grated
Fried shallots and fresh coriander, to garnish

Steps:

  1. First, make the assam pedas mayonnaise. Dissolve the tamarind pulp in the warm water, stirring to loosen all the fibres and seeds. Strain the mixture to get a thick, smooth tamarind paste.
  2. Place the tamarind paste, mayonnaise and sambal belachan into a bowl. Stir the grated ginger and garlic directly into the bowl until everything is combined. Set aside.
  3. Next, make the pineapple salsa. Stir the fish sauce, lime juice and sugar together until the sugar is dissolved. Mix the pineapple, shallot, cherry tomatoes and cucumber together in a bowl, and toss with the dressing.
  4. Heat wrap on a dry pan for 30 seconds on each side.
  5. To assemble the wrap, lay one tortilla wrap on a plate. Spread half the mayonnaise onto the bottom, and top with shredded lettuce.
  6. Flake the leftover fish over the lettuce, and spoon the pineapple salsa over.
  7. Garnish generously with fried shallots and fresh coriander leaves, then fold two opposite edges over the filling, and roll tightly in the other direction to form a wrap.

7. Roast Duck Wrap with Honey Soy Sauce

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picture credit Mission Foods

Doesn’t this just remind you of Peking duck? Not quite the same but a similar take in a way. Try the recipe below!

Ingredients:

2 tortilla wraps
250–300g leftover Roast duck, shredded or chopped
1 bunch Shimeji mushrooms, separated
6–8 bunches leftover blanched Chye Sim, roughly chopped
2 cloves Garlic, finely chopped
1 tbsp Cooking oil
Salt and white pepper, to season

Spicy Honey-Soy Sauce

2 tbsp Honey
2 tbsp Soy sauce
¼ tsp Chilli powder
½ tsp Chinese five spice powder
1 tsp Ginger, finely grated
½ tsp Sesame oil
½ tsp Rice vinegar
Dash of ground white pepper

Quick-pickled Green Chillies

4 large Green chillies, thinly sliced
120ml Rice vinegar
120ml Water
1 tbsp Sugar
a clove of Garlic, thinly sliced
1 tsp Salt

Steps:

  1. First, make the quick-pickled green chillies. In a small saucepan, bring the water and vinegar up to a simmer. Take it off the heat, then stir in the sugar and salt. Pour the solution over the sliced chillies and garlic. Set aside for 10 minutes before using. They can be kept in the fridge for up to a month.
  2. Prepare the honey-soy sauce by stirring all the ingredients together until combined. Set aside.
  3. In a large frying pan, heat the cooking oil in a medium-high heat. Add the chopped garlic, then the mushrooms. Sauté until the mushrooms are cooked through and the liquid has evaporated, then toss in the chopped chye sim. Season with a pinch of salt and take off the heat.
  4. Heat wrap on a dry pan for 30 seconds on each side.
  5. Assemble the wraps by laying the tortilla wrap on a plate. Put half of the cooked mushrooms and chye sim on each wrap, and top with shredded roast duck. Drizzle with the spicy honey-soy sauce, then top with a few slices of pickled chilli.
  6. Fold over two opposite edges of the wrap, then roll into a tight wrap. Serve alongside the remaining spicy honey-soy sauce for dipping.

Super easy right? And the best part? You can use up leftovers! Win-win!