Best Tortilla Wraps Rachael Ray Recipes

Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Asian 5 Spice Barbecued Pork Tenderloins with Mango Citrus Salsa and Scallion Frankie Wraps image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 22

2 to 2 1/2 pounds pork tenderloins, trimmed of fat
Steak seasoning blend or salt and freshly ground black pepper
1/4 cup dark brown sugar
1 1/2 teaspoons Chinese 5 spice powder (found in spice section or Asian foods section)
1 tablespoon vegetable oil
1/3 cup Hoisin prepared Chinese barbecue sauce
1 navel orange, zested and juiced
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds, for garnish
2 tablespoons chopped cilantro or chives, for garnish
2 ripe mangoes, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
20 leaves basil, shredded
Coarse salt
3 eggs, beaten
1/4 cup water, eyeball it
2 scallions, thinly sliced
Vegetable oil, 1 teaspoon per wrap
10 flour tortillas, 8 inches

Steps:

Preheat oven to 450 degrees F.
Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

Taco Pockets image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt
1 tablespoon (1 turn around the pan) vegetable oil
4 (12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes

Steps:

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.