Sonora Tortillas

Category: Burritos

Burritos recipes

  • Chicken Avocado Caesar Wraps

    Chicken Avocado Caesar Wraps

    Vegetarian chickpea and avocado Caesar wraps with crispy seasoned chickpeas and creamy Caesar dressing on vegan-friendly Sonora Tortillas.
    https://www.happyveggiekitchen.com/caesar-wraps/

    Ingredients






    Chickpeas




    Yogurt Caesar Dressing






    Directions

    First, prepare the dressing by blending all ingredients until smooth in a blender. Set aside.

    Heat olive oil in a frying pan and add chickpeas. Allow to sit for about 1 minute and turn, allowing them to crisp.

    Add smoked paprika, garlic powder and the honey to the pan with chickpeas, mix through until well coated, until chickpeas are browned. Remove from pan and allow chickpeas to cool.

    Toss lettuce leaves in caesar dressing and place 2-3 leaves on a tortilla.

    Add the avocado, shaved cheese, and a squeeze of lemon.

    Add some chickpeas on top and add an extra drizzle of dressing.

    Wrap the tortilla as tightly and slice.

  • Copycat Crunchwrap Supreme

    Copycat Crunchwrap Supreme

    Seasoned beef, lettuce, tomato, cheese and a crispy air-fried Sonora Tortilla make for a delectably crispy Crunchwrap Supreme copycat.
    https://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/

    Ingredients













    Directions

    Using a large skillet, bring to medium-high heat, cook ground beef with onion, until beef is no longer pink. Drain grease. Season with taco seasoning mix, water and minced garlic. Bring to a boil. Reduce heat to low and let simmer for 5 minutes.

    Warm queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

    Meanwhile, air fry Sonora Soft Taco Tortillas until crispy.

    Lay one burrito size tortilla on a flat surface. Spread queso on tortilla. Add a couple tablespoons of taco meat onto the centre of the tortilla. Top meat with one crispy, air-fried Sonora Soft Taco Tortilla. Spread a thin layer of sour cream over the crispy tortilla. Top with lettuce, tomato and shredded Mexican cheese.

    When folding the Crunchwrap, start with the bottom tortilla and fold one edge up and over toward the center. Continue to work your way around, folding the flour tortilla over the center fillings. Place folded side down in the pan to seal the seam.

    Repeat with all remaining tortillas and fillings.

  • Mini Burritos

    Mini Burritos

    Small but mighty mini burritos are packed with ground chicken, pinto beans and delicious Mexican rice.
    https://therecipecritic.com/easy-mini-burritos/

    Ingredients












    Directions

    In a medium skillet over medium heat, cook ground chicken with chilli powder, cumin, garlic powder and salt. Once done, remove from heat and set aside.

    Working with one tortilla at a time, layer cooked rice, chicken, cheddar cheese, beans, Pico de gallo and sour cream. Fold in sides and tightly roll the burrito. Follow by wrapping burrito with aluminium foil.

    Repeat for remaining ingredients.

    Preheat oven to 375 degrees F. Arrange wrapped burritos on a baking sheet and bake on centre rack for 20 minutes.

    Cut in half and serve hot with extra salsa and sour cream.

  • Tortilla Trend: Healthy Crunch Wrap

    Tortilla Trend: Healthy Crunch Wrap

    A healthy, vegetarian crunch wrap with seasoned veggie ground ‘meat’, shredded lettuce, nacho cheese and chips for the perfect crispy crunch.
    https://theskinnyfork.com/blog/healthified-tortilla-trend-crunch-wrap

    Ingredients










    Directions

    Cook veggie ground according to package; season with taco seasoning and set aside.

    Lay out tortillas; find centre point and cut down to edge to create a cut that only goes halfway through the centre of the tortilla.

    In one quarter of the tortilla, spread 1 Tbsp Greek yogurt. In the second quarter add 2 Tbsp lettuce and 1 Tbsp Pico de Gallo.

    In the third quarter of the tortilla spread 2 Tbsp. nacho cheese sauce and layer cooked veggie ground and 2 tortilla chips on top.

    In the final quarter of the tortilla, add 2 Tbsp. shredded cheese.

    Starting from the quadrant left of the centre cut in the tortilla, fold each quarter one on top of the other until you have a completed wrap.

    Heat a small skillet over medium heat and lightly coat with oil. Set folded tortilla into the skillet and cook until golden on one side. Flip and repeat on the other side.

    Repeat for all tortillas you wish to create. Serve immediately with salsa if desired.

  • Carne Asada Breakfast Burritos

    Carne Asada Breakfast Burritos

    Carne Asada burritos are the breakfast of champions with skirt steak, egg, home fries and all your favourite carne asada seasonings.
    https://krollskorner.com/recipes/breakfast/carne-asada-burrito/#recipe

    Ingredients

    Steak Marinade












    Pico de Gallo





    Burrito




    Directions

  • Charred Mexican Beef Salad

    Charred Mexican Beef Salad

    Enjoy this charred Mexican beef salad in a wrap, sprinkled with baked tortilla matchsticks or atop a crispy tostada. The chipotle seasoned beef and tomato lime salsa come together for a smoky and fresh flavor.
    https://www.taste.com.au/recipes/charred-mexican-beef-salad-fresh-tomato-lime-salsa-recipe/u7a5fawc

    Ingredients









    Fresh Tomato and Lime Salsa






    Directions

    Peel corn husks. Remove silk and discard. Roll husks back again over cobs. Place on microwave-safe plate. Microwave corn on high for 3 minutes. Let cool. Remove and discard husks. Brush corn with oil.

    Combine spice mix and remaining oil in glass or ceramic dish. add beef. Rub to coat. Preheat a BBQ grill or hotplate on high. Cook beef for 3 minutes each side until cooked to your liking. Transfer to large plate and cover loosely with foil. Set aside for 5 minutes to allow to rest.

    Cook corn and capsicum on grill, turning for 6 to 8 minutes until tender and lightly charred. Transfer corn to chopping board and carefully cut kernes from cobs in large chunks. Set aside to cool.

    Grill tortillas on barbecue for 1 minute each side or until lightly charred.

    Make fresh tomato and lime salsa by combining all ingredients, seasoning with salt and pepper to taste.

    Slice beef. Combine with corn, capsicum and mixed salad leaves in a bowl. Arrange salad on a large platter. Top with beef and spoon salsa over salad. Serve with tortillas and sour cream.