Best Italian Tortillas Recipes

Crispy Italian Wrap image

Provided by Ree Drummond : Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 10

One 12-inch flour tortilla
1 tablespoon prepared pesto
1 tablespoon grated Parmesan
1/4 cup baby spinach
1 tablespoon sliced pepperoncini peppers
1 tablespoon sliced green olives
1 heaping tablespoon marinara
3 frozen store-bought meatballs, thawed and halved
1/4 cup grated mozzarella
2 tablespoons salted butter

Steps:

Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

Italian Wraps image

Provided by weekend cooker

Categories Cheese

Time 50m

Yield 8 tortillas, 4-8 serving(s)

Number Of Ingredients 12

1 (10 ounce) box frozen chopped spinach, thawed
1 (8 ounce) can whole kernel corn, drained
1 (15 ounce) carton ricotta cheese
1 egg
2 (8 ounce) packages shredded Italian cheese blend, divided
8 flour tortillas
1 (15 ounce) can Italian-style stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried basil
1 (3 ounce) package grated parmesan cheese

Steps:

Press spinach into several paper towels to drain, and repeat again.
In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well.
Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla.
Roll up tightly and arrange seam side down in greased 9x13 inch baking pan.
Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil. Spoon mixture over the tortillas.
Sprinkle with remaining Italian cheese.
Bake uncovered at 350 degrees for 30 minutes.
Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.

Italian Tortilla Stacks image

Provided by mishelle

Categories Meat

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1 (1 1/4 ounce) package spaghetti sauce mix
1 teaspoon seasoning salt
1 (1 lb) can tomatoes, cut into bite-sized pieces
1 (8 ounce) can tomato sauce
1/2 cup water
1 (4 ounce) can green chilies (seeds removed and then chopped or diced)
8 -10 corn tortillas
1 1/2 lbs monterey jack cheese, grated
1 lb ricotta cheese
2 eggs

Steps:

Brown ground beef until crumbly.
Drain fat.
Add spaghetti sauce mix, seasoned salt, tomatoes, tomato sauce, water and green chilies; blend thoroughly.
Simmer slowly 10 minutes.
Meanwhile, combine ricotta and eggs; blend well.
Spread mixture evenly on tortilla.
Spread 1 cup of meat sauce in 12x8x2-inch baking dish.
Place two cheese topped tortillas side by side in the dish.
Spread 1/3 cup of meat mixture and 1/3 cup grated cheese over each.
(I actually make this a single layer by filling in the areas with tortillas cut in half).
Repeat until each stack contains 3-4 layered with meat sauce and cheese.
Bake in 350°F oven for 30 minutes.
Let stand 5 minutes before cutting.