Ingredients:

5 - Azteca® Flour Tortillas
vegetable cooking spray
1/4 cup sugar
1/4 teaspoon ground cinnamon
3 cups, peeled & cored, thinly sliced apples
2 cups shredded cheddar cheese

Directions:

Remove tortillas from refrigerator. In small bowl mix together sugar & cinnamon. Spray a large nonstick skillet with cooking spray; add apples. Cook over medium heat until tender, stirring often. Remove apples from pan into bowl; stir in sugar mixture. Clean out skillet with paper towel. Spray pan with cooking spray. Place one tortilla in pan. Top with cheddar cheese to within 1/2" of tortilla edge. Top with 1/5th of apple mixture. Heat for 1-2 minutes over medium heat. Carefully fold tortilla in half over filling. Using a spatula, remove from skillet, Cover to keep warm. Repeat for all tortillas. To serve, cut into wedges.

Ingredients:

6-8 Azteca® Flour Tortillas *
1 container (8 oz.) soft cream cheese
1/4 cup finely diced apple (skin removed)
1/4 teaspoon cinnamon

Directions:

Remove tortillas from refrigerator; let stand at room temperature while preparing filling. In small bowl combine cream cheese, apples & cinnamon. Spread a thin layer on each tortilla. Top with another tortilla and layer of cream cheese. Roll up. Repeat for remaining tortillas. Wrap each roll in plastic wrap and refrigerate, if not serving immediately.

* Makes 4 rolls if using Azteca® Small Flour Tortillas & 3 rolls if using Azteca® Super Size or Burrito.

Ingredients:

4-6 Azteca® Flour Tortillas
1 can apple pie filling
1 teaspoon ground cinnamon
1/4 cup seedless raisins
nonstick cooking spray
1/2 cup powdered sugar
1 tablespoon milk

Directions:

Remove tortillas from refrigerator; let stand at room temperature for 15 minutes or until soft & flexible. Preheat oven to 375 degrees F. Mix together pie filling, cinnamon & raisins. Evenly divide filling onto centers of tortillas. Fold both sides over the filling; fold bottom half of tortilla up then the top half down to close. Place seam side down on a baking sheet sprayed lightly with cooking spray. Also, spray top & sides of tortillas lightly with cooking spray. Bake for 8-10 minutes or until light golden brown. In small bowl mix together sugar & milk. Drizzle over apple puffs. Serve warm.

Ingredients:

1 package Azteca® Flour Tortillas
2 tablespoons vegetable oil
2 cups broccoli florets
1 cup sliced fresh mushrooms
1 cup diced red bell pepper
1/2 cup sliced green onions
1 1/2 cups shredded Cheddar and/or Monterey Jack cheese

Directions:

Preheat oven to 375 degrees F. Heat oil in large skillet until hot. Add broccoli, mushrooms, peppers & onions. Cook for 2-3 minutes or until crisp tender. Heat tortillas according to package directions. Place approximately 1/3 cup filling down center of each tortilla. Top with shredded cheese. Fold tortillas in half or roll up to enclose filling. Place on ungreased baking sheet. Bake for 5-8 minutes or until cheese is melted.

Ingredients:

6 Azteca® Flour Tortillas
2 cups broccoli florets
2 cups cubed, cooked chicken
1/4 cup slivered almonds
2 tbsp. chopped green onions
1/4 tsp. salt
1/8 tsp. black pepper
3/4 cup mayonnaise
1/2 cup (2 oz.) shredded
Cheddar cheese

Directions:

Remove tortillas from refrigerator; set aside while preparing filling. In a small saucepan cook broccoli in 1-inch of boiling water until crisp-tender (2-3 minutes); drain and cool. In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly. Cover and refrigerate until chilled. To serve, divide filling among tortillas. Top with shredded cheese. Wrap or roll up tortilla to enclose filling. Serve immediately.

Makes 6 wraps.

Ingredients:

6-8 Azteca® Flour Tortillas
2 cups (8 oz.) Cheddar or Mexican blend shredded cheese
1 cup shredded cooked chicken
1/2 cup prepared BBQ sauce
1/4 cup sliced green onions

Directions:

Preheat oven to 350°F. Lightly grease a large baking sheet. Divide cheese between tortillas and spread evenly over top half of each tortilla. Top each with chicken, green onions and drizzle with BBQ sauce. Fold tortillas in half over filling; place on baking sheet. Bake 5-6 minutes or until cheese is melted and tortillas are light golden brown. To serve, cut tortillas in half.

Ingredients:

1 pkg. Azteca® Flour Tortillas
1 1/2 lb. skinless, boneless chicken breast
3/4 cup BBQ sauce
1 red onion, sliced thin
2 green (or red) bell peppers, seeded and cut into strips
1 tbsp. vegetable oil

Directions:

Place chicken breast in middle of broiler pan or on a heated grill. Brush with BBQ sauce reserving 1/4 cup for later. Spread onions and peppers on side of chicken in pan or on foil if grilling. Brush vegetables with oil. Broil 3-4 minutes. Turn chicken and vegetables and brush with reserved BBQ sauce; broil 5-7 minutes or until chicken is fully cooked. Heat tortillas according to package directions. Slice chicken into strips. Place chicken strips and cooked vegetables on tortillas and fold in sides to enclose filling.

Makes 6-8 wraps.

Ingredients:

4-6 Azteca® Flour Tortillas*
8 eggs
1 tbsp. cold water
6 bacon slices, cooked and crumbled
1 cup shredded Cheddar cheese

Directions:

Remove tortillas from refrigerator; let stand at room temperature while preparing eggs. In a medium microwave-safe bowl, mix together eggs and water; cover bowl with paper towel. Microwave on high for 3-4 minutes, stirring once after 2 minutes, or until cooked and fluffy. Heat tortillas according to package directions. Spoon warm eggs onto tortillas. Top with crumbled bacon and shredded cheese. Roll up to enclose filling.

*Makes 6 wraps if using Azteca® Small Flour and 4 wraps if using Azteca® Super Size or Burrito Tortillas.

Ingredients:

8 Azteca® Flour Tortillas
1 (15.5 oz.) can black beans, drained
1 lb. shrimp or chicken, cooked and chopped
1 (8 oz.) pkg. Borden®
Mild Cheddar Shredded Cheese
1 large tomato, diced
3 green onions, sliced
sour cream, if desired

Directions:

Heat tortillas according to package directions. Mix beans, shrimp and Creole seasoning in microwave-safe bowl; heat in microwave for 90 seconds on 50% power. Spread mixture evenly onto tortillas. Top with cheese, tomatoes, green onion and sour cream, if desired. Roll up tortillas to serve.

Makes 8 wraps.

Ingredients:

6 Azteca® Flour Tortillas*
nonstick cooking spray
2 cups shredded Cheddar cheese
1 cup shredded, cooked chicken

Directions:

Heat tortillas according to package directions. Keep tortillas covered until ready to use. Heat a large nonstick skillet that has been lightly sprayed with cooking spray. Place one (or two) tortillas in skillet. Top with one-fourth of the shredded cheese and chicken. Top with another tortilla. Cook until bottom tortilla is light golden brown. Carefully flip tortilla over and cook until bottom is also light golden brown. Repeat for remaining tortillas.

Makes 6 melts.

Ingredients:

1 pkg. Azteca® Flour Tortillas
1 lb. bulk Italian sausage
1 (4 oz.) can chopped green chiles
3 cups shredded Monterey Jack cheese

Directions:

Preheat oven to 350°F. In large nonstick skillet cook sausage, breaking up large pieces, until crumbly and no longer pink, about 8-10 minutes. Drain sausage well on paper towels. Place cooked sausage in an ungreased 8-inch square baking dish. Stir in green chiles. Top with shredded cheese. Bake 18-20 minutes until cheese is melted and bubbling around edges. Heat tortillas according to package directions; keep warmed tortillas covered until ready to use. To serve, fill warmed tortillas with sausage and cheese mixture. Serve immediately.

Ingredients:

4-6 Azteca® Flour Tortillas
2 tbsp. vegetable oil
2 cups broccoli florets
1 cup sliced fresh mushrooms
1 cup diced red bell pepper
1/2 cup sliced green onions
1 1/2 cups (6 oz.) shredded Cheddar cheese
salsa, guacamole and sour cream

Directions:

Remove tortillas from refrigerator; set aside. In a large skillet heat oil. Add broccoli, mushrooms, red pepper and onions; stir-fry 2-3 minutes or until crisp-tender. Cool slightly; stir in cheese.

To serve, divide filling between tortillas. Top with salsa, guacamole and sour cream, if desired. Fold sides over filling or roll up. Makes 4-6 wraps (depending on the size of the tortillas used).

Ingredients:

4-6 Azteca® Flour Tortillas *
2 cups shredded Cheddar and/or Monterey Jack cheese
1 cup diced, cooked ham
1/4 cup sliced green onion

Directions:

Preheat oven to 375 degrees F. Place shredded cheese, ham & green onions onto one half of each of tortilla. Fold tortillas in half over filling. Place folded tortillas on lightly greased baking sheet(s). Bake 8-10 minutes or until the edges are golden brown and the cheese is melted. Cut into wedges and serve.

* Makes approximately 6 quesadillas if using Azteca® Small Flour Tortillas & 4 quesadillas if using Azteca® Super Size or Burrito.

Ingredients:

8 Azteca® Flour Tortillas
8 hot dogs
1 cup shredded Cheddar cheese

Directions:

Heat hot dogs according to package directions. Heat tortillas according to package directions; keep warmed tortillas covered until ready to use. Place one hot dog on each tortilla and top with shredded cheese. Roll up the tortilla around the hot dog, tucking in the ends, if necessary. Wrap each hot dog in paper towel and microwave, 1 or 2 at a time, on HIGH for 30 seconds. Makes 8 wraps.

Ingredients:

1 package Azteca® Flour Tortillas
nonstick cooking spray
2 (6 ounces) cans chunk light tuna, drained
1 can (4 ounces) chopped green chilies, drained
2 cups shredded cheddar and/or Monterey Jack cheese
1/2 cup sliced green onions
salsa, if desired

Directions:

Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees F. Spray a large baking sheet(s) with nonstick spray. In large bowl combine tuna, chilies, cheese & green onion. Divide filling on top half of each tortilla within 1/4 inch of edges. Fold tortillas in half over filling. Carefully place folded tortillas on prepared baking sheet(s). Bake 6-8 minutes or until edges of tortillas are light golden brown & cheese is melted. To serve, cut in wedges. Top with salsa, if desired.

Ingredients:

1 package Azteca® Flour Tortillas, cut into 1-inch strips
1/2 cup vegetable oil
2 cups diced or shredded cooked chicken (or turkey)
1 1/2 cups salsa
2 cups shredded mozzarella or Monterey Jack cheese
sour cream, if desired

Directions:

Preheat oven to 350 degrees F. Heat oil in large skillet until hot. Cook tortilla strips in hot oil for 30-60 seconds or until light golden brown; drain on paper towels. In a lightly greased 2 quart baking dish place 1/2 of the strips. Top with cooked chicken, 3/4 cup salsa & 1 cup shredded cheese. Repeat with remaining strips, salsa & cheese. Bake 30-35 minutes or until cheese is melted and bubbly around the edges. Serve with sour cream, if desired. Makes approximately 6 servings.

Ingredients:

4-6 Azteca® Flour Tortillas
2 1/2 cups diced cooked chicken
1 1/2 cups sliced celery
1 (2 1/2 oz.) can sliced mushrooms, drained
1 cup diced onion
1 (13 3/4 oz.) can condensed
1 (14 oz.) can bean sprouts, drained & rinsed chicken broth
3 tablespoons corn starch
1 (2 oz.) jar diced pimentos, drained
1/4 cup soy sauce
3 cups hot cooked rice

Directions:

Remove tortillas from refrigerator; set aside. In large (3 quart) saucepan heat celery, onion & broth to boiling; reduce heat. Simmer uncovered for 5 minutes or until celery & onions are tender. Mix together corn starch & soy sauce; stir into celery mixture. Heat stirring constantly until thick & boiling. Stir in chicken, mushrooms, sprouts & pimentos, stirring until completely heated. Stir in cooked rice. To serve, divide mixture between tortillas. Wrap or roll up tortilla to enclose filling. Serve immediately. Makes 4-6 servings (depending on the size of the tortillas used).

Ingredients:

8 Azteca® Flour Tortillas
1/2 cup sour cream
2 tablespoons margarine or butter
1 (10 3/4 oz.) can condensed
1/2 cup chopped onion
cream of chicken soup
1 garlic clove, minced
1 1/2 cups cubed, cooked chicken
1 cup (4 oz.) shredded Cheddar cheese
1 (4 oz.) can diced green chilies, drained
1/4 cup milk

Directions:

Remove tortillas from refrigerator. Heat oven to 350° F. In medium saucepan melt margarine; saute onion & garlic in margarine until tender. Stir in 1/2 of the olives (reserve other 1/2 for top), green chilies, sour cream & soup; mix well. Set aside 3/4 cup of the soup mixture. To remaining sauce in pan, stir in chicken and 1/2 cup cheese.

Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased 12 x 8-inch (2 quart) baking dish. In small bowl, combined reserved 3/4 cup soup mixture & milk; spoon over tortillas. Bake for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and black olives. Makes 8 enchiladas.

Ingredients:

6-8 Azteca® Flour Tortillas *
2 cups (8 oz.) Sargento® Mexican Blend Shredded Cheese
1 cup shredded cooked chicken
1/4 cup sliced green onions
sour cream & salsa

Directions:

Preheat oven to 350° F. Lightly grease a large baking sheet. Divide cheese between tortillas and spread evenly over top half of each tortilla. Top each with chicken & green onions. Fold tortillas in half over filling. Bake 5-6 minutes or until cheese is melted and tortillas are light golden brown. Cut tortillas in half; serve with sour cream & salsa.

* Makes 8 servings if using Azteca® Small Flour Tortillas & 6 servings if using Azteca® Super Size or Burrito.

Ingredients:

6-8 Azteca® Flour Tortillas *
2 cups cooked rice
2 cups shredded, cooked chicken
1 can (8 oz.) tomato sauce
1/2 cup chopped tomato
1 pkg. taco seasoning mix
1/4 cup sliced green onion
1/2 cup water

Directions:

In large skillet heat chicken, seasoning mix & water. Bring to boil; simmer uncovered for 8-10 minutes. Add cooked rice, tomato sauce, tomato & green onion; heat 5-6 minutes. Heat tortillas according to package directions. Place approx. 1/2 cup filling on each tortilla. Fold in sides and roll up to close. Serve immediately or cover to keep warm.

* Makes 8 wraps if using Azteca® Small Flour Tortillas & 6 wraps if using Azteca® Super Size or Burrito.

Ingredients:

1 package Azteca® Flour Tortillas
1/2 teaspoon each thyme and cumin
1/2 cup vegetable oil
1 teaspoon chili powder
2 cups chopped tomato
fl cup chicken broth
1 cup chopped onion
2 tablespoons fresh cilantro, if desired
1 large green pepper, chopped
salt & pepper, to taste
4 cups shredded cooked chicken

Directions:

Remove tortillas from refrigerator; set aside. Heat oil in large skillet. Add tomatoes, onions and peppers. Heat for 3 minutes. Stir in chicken, thyme, cumin, chili powder and chicken broth. Season with salt and pepper, if desired. Simmer 15 minutes. Stir in cilantro right before serving. Heat tortillas according to package directions; cover to keep warm. Fill tortillas with chicken mixture and serve.

Ingredients:

1 package Azteca® Flour Tortillas
1 can (10 3/4 ounces) condensed cream of chicken soup
3 cups water
2 cups cooked, diced or shredded chicken
salt & pepper, to taste

Directions:

In large saucepan mix together soup and water. Bring to a boil; add chicken. Tear or cut tortillas into pieces and add to boiling soup. Reduce heat and cook over medium-low heat for 8-10 minutes, stirring occasionally. Add salt & pepper, if desired.

Makes approximately 6 servings.

Ingredients:

6-8 Azteca® Flour Tortillas
2 cups chopped or shredded cooked chicken
3 large apples, peeled, cored & chopped (toss chopped apples with 1 tablespoon lemon juice to prevent browning)
1/2 cup finely chopped celery
1/4 cup chopped walnuts
2 tablespoons lemon juice
1 cup mayonnaise
shredded lettuce

Directions:

Remove tortillas from refrigerator; set aside while preparing filling. In medium bowl, combine all ingredients except lettuce. To serve, heat tortillas according to package directions. Divide filling between tortillas. Top with shredded lettuce. Fold or roll tortillas to enclose filling. Serve immediately.

Ingredients:

4-6 Azteca® Flour Tortillas
nonstick cooking spray
2 cups shredded Cheddar cheese
1 cup prepared salsa
1 can (4 ounces) diced green chilies
sour cream, if desired

Directions:

Preheat oven to 350 degrees F. Place tortillas flat on ungreased baking sheets. Spray lightly with cooking spray. Bake for 3 minutes until light golden brown. Top each tortilla with shredded cheese, salsa and green chilies. Repeat for all tortillas. Place back in oven and bake 4-5 minutes or until the cheese is melted. Using a pizza cutter or sharp knife, cut each tortilla into six or eight wedges. Serve immediately with sour cream, if desired.

Ingredients:

1 pkg. Azteca® Flour Tortillas
1/2 cup sour cream
1/2 cup sliced green onions
2 cups (8 oz.) shredded Monterey Jack cheese
1 tablespoon butter or margarine
1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
1 (10 oz.) can mild enchilada sauce
sour cream, if desired
1 cup cottage or ricotta cheese sliced green onions, if desired

Directions:

Remove tortillas from refrigerator. Heat oven to 375° F. In medium saucepan, saute’ onions in margarine until crisp-tender; add spinach. Cook until moisture is evaporated, stirring occasionally; remove from heat. Stir in cottage or ricotta cheese, sour cream and 1 cup of shredded cheese. Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center of each tortilla; roll up. Place seam side down in greased 13”x9” baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining shredded cheese. Bake for 15-20 minutes or until bubbly & heated through. To serve, top with sour cream and green onions, if desired.

Ingredients:

1 package Azteca® Flour Tortillas
1/2 cup sugar
1 teaspoon ground cinnamon
nonstick cooking spray

Directions:

Preheat oven to 375° F. In small bowl or plastic bag, combine sugar & cinnamon. Cut each tortilla into 6 or 8 wedges. Place wedges, in a single layer, on baking sheets. Spray wedges with cooking spray. Sprinkle with sugar mixture. Bake 5-7 minutes or until wedges are light brown and crisp. Remove chips to a wire rack to cool. Store cooled wedges in a covered container or plastic bag.

Ingredients:

8 Azteca® Flour Tortillas
2-3 cups shredded mozzarella cheese
pizza sauce

Directions:

Preheat oven to 400° F. Place 4 tortillas on ungreased baking sheet(s). Sprinkle about 1/4 cup cheese on each tortilla. Place another tortilla on top of cheese. Press down on top tortilla. Bake for 6-8 minutes. Remove baking sheet(s) from oven. Flip tortillas over. Let cool 5 minutes. Spread top tortillas with pizza sauce & sprinkle with remaining cheese. Return baking sheet(s) to oven. Bake 6-8 minutes or until cheese is melted and light golden brown. The serve, cut into wedges.

Makes 4 pizzas.

Ingredients:

1 package Azteca® Flour Tortillas
2 onions, sliced
2 green peppers, cored, seeded & sliced
1 tablespoon vegetable oil
1 1/2 lbs. boneless, skinless chicken breast
1 1/2 cups shredded cheddar cheese
sour cream, salsa & guacamole, if desired

Directions:

Remove tortillas from refrigerator. Heat grill. Place onions & green peppers in aluminum foil; drizzle oil over top. Wrap foil to enclose. Place on grill away from direct flames. Cover grill & heat for 25 minutes. Place chicken breast directly on grill grates. Cook for 8-10 minutes, turning once, until fully cooked. Cut chicken diagonally into slices. Heat tortillas in foil on grill for 5 minutes. Place chicken, grilled vegetables & cheese onto center of tortillas. Top with sour cream, salsa & guacamole, if desired. Fold to enclose filling.

Ingredients:

1 package Azteca® Flour Tortillas
2 onions, sliced
2 green peppers, cored, seeded & sliced
1 tablespoon vegetable oil
2 lbs. lean beef round or chuck steak
1 1/2 cups shredded cheddar cheese
sour cream, salsa & guacamole, if desired

Directions:

Remove tortillas from refrigerator. Heat grill. Place onions & green peppers in aluminum foil; drizzle oil over top. Wrap foil to enclose. Place on grill away from direct flames. Cover grill & heat for 25 minutes. Place beef directly on grill grates. Cook for 15-20 minutes, turning once, until fully cooked. Cut steak diagonally into slices. Heat tortillas in foil on grill for 5 minutes. Place meat, grilled vegetables & cheese onto center of tortillas. Top with sour cream, salsa & guacamole, if desired. Fold to enclose filling.

Ingredients:

1 package Azteca® Flour Tortillas
1 (15 oz.) container ricotta cheese
2 cups shredded mozzarella cheese, divided
2 egg whites, slightly beaten
1/2 cup salsa
1 1/2 cups (14 oz.) spaghetti sauce

Directions:

Preheat oven to 350 degrees F. Mix together ricotta and 1 cup mozzarella cheese, eggs & salsa. Heat tortillas according to package directions; keep warmed tortillas covered. Spoon about 1/3 cup cheese mixture onto tortillas; roll up. Spread 1/2 cup spaghetti sauce on the bottom of a 13”x9” baking pan. Place enchiladas seam side down in pan. Pour remaining sauce over enchiladas; top with remaining 1 cup mozzarella cheese. Bake for 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Ingredients:

1 package Azteca® Flour Tortillas
1 (12 oz.) container soft cream cheese
1/2 cup sour cream
1/4 cup chopped green onions
1 tablespoon taco seasoning mix
salsa, if desired

Directions:

Remove tortillas from refrigerator; set aside. In a medium bowl, mix together cream cheese, sour cream, onions and seasoning mix. Spread 1 tortilla with a thin layer of cheese mixture; top with another tortilla. Repeat until stack is 4 tortillas high; top with fifth tortilla which is not spread with cheese. Wrap in plastic wrap. Make another stack with remaining tortillas. Refrigerate at least 1 hour or overnight. To serve, cut each stack into 16 thin wedges. Serve with salsa on the side for dipping. Makes 32 wedges.

Ingredients:

1 package Azteca® Flour Tortillas
1 pound bulk beef or pork sausage
1/4 cup chopped green onion
2 tablespoons chopped red bell pepper
12 eggs
2 tablespoons cold water
1 cup shredded Cheddar cheese

Directions:

Remove tortillas from refrigerator. Brown sausage in large frying pan. Add green onion and red pepper. Cook over medium-high heat for 5 minutes. Drain sausage mixture. Beat together eggs and cold water. Add eggs to sausage mixture and stir until eggs are cooked (about 3 minutes). Divide mixture between tortillas and top with shredded cheese. Wrap or fold tortillas to enclose filling. Serve immediately.

Ingredients:

1 package Azteca® Flour Tortillas
1/2 cup sugar
1 teaspoon ground cinnamon
non stick cooking spray
1 container yogurt, flavor of your choice
sliced fresh fruit (nectarines, peaches, bananas, kiwi etc.)
assorted berries (blueberries, sliced strawberries, raspberries, etc.)

Directions:

Preheat oven to 375° F. In small bowl or plastic bag, combine sugar & cinnamon. Cut each tortilla into 6 or 8 wedges. Place wedges, in a single layer, on baking sheets. Spray wedges with cooking spray. Sprinkle with sugar mixture. Bake 5-7 minutes or until wedges are light brown and crisp. Remove chips to a wire rack to cool. To serve, place chips on serving plate. Drizzle with yogurt and top with sliced fruits and berries. Serve immediately.

Ingredients:

4 Azteca® Flour Tortillas
nonstick cooking spray
2 eggs
1 cup milk
1/4 teaspoon vanilla extract
1 cup pie filling or sliced fresh fruit
powdered sugar

Directions:

In shallow pie plate mix together eggs, milk & vanilla. Spray a large nonstick skillet with cooking spray. Heat skillet over medium heat until hot. Place tortilla in egg mixture, gently turning to coat both sides. Place in hot skillet & cook 1-2 minutes per side until golden brown. Remove from pan onto plate. Fill with fruit & roll up. Sprinkle with powdered sugar. Makes 4 wraps.

Ingredients:

Enjoy this recipe which was a runner-up in the Family Snackoff® recipe contest.
8 Azteca® Flour Tortillas
2 containers (6-8 oz. each) garden vegetable flavored soft cream cheese spread
1 cup shredded carrots
1 cup shredded lettuce
2 cups (8 oz.) Borden® Shredded Cheese, your choice of flavor
1 lb. deli turkey, sliced very thin

Directions:

Spread 1/8th of the cheese spread evenly over top of each tortilla, covering to the edge. Top each tortilla with 2 tablespoons each of carrots & lettuce and 1/4 cup cheese, leaving a 1/2-inch border around the edge. Place turkey evenly on top. Roll up tightly. Eat as is or wrap securely in plastic wrap and refrigerate for at least 1 hour. Remove from refrigerator and slice into 1/2-inch slices for deliciously easy pinwheels.

Ingredients:

6 Azteca® Flour Tortillas
2 tablespoons olive oil
1 tablespoon butter or margarine, softened (not melted)
1 garlic clove, minced
2 tablespoons grated parmesan cheese

Directions:

Preheat oven to 400 degrees F. In a small bowl, combine all ingredients except tortillas. Spread a very thin layer of butter mixture on one side of each tortilla. Using a pizza cutter or sharp knife, cut tortillas into wedges. Place wedges on an ungreased baking sheet(s). Bake for 4-6 minutes until golden brown and crispy. Remove from sheet(s) and serve warm.

Ingredients:

need recipe

Ingredients:

1/2 cup chopped onion
1 garlic clove, minced
2 cups cooked, shredded chicken
1 package Azteca® Flour Tortillas *
1 1/2 cups (6 oz.) Sargento® Shredded Cheddar Cheese
1/2 cup salsa
1 tablespoon margarine

Directions:

In skillet heat vegetable oil. Cook onion & garlic until tender. Add chicken; cook until heated through. Remove meat mixture from pan into bowl. Heat tortillas according to package directions. Divide chicken onto top half of tortillas; top with cheese & salsa. Fold tortilla in half over filling. Melt margarine in skillet. Grill taco on each side for 2-3 minutes or until cheese melts.

* Makes 10 servings if using Azteca® Small Flour Tortillas & 8 servings if using Azteca® Super Size or Burrito.

Ingredients:

1 package Azteca® Flour Tortillas
1 onion, sliced
1 green (or red) pepper, cored, seeded & sliced
1 tablespoon vegetable oil
1 fi pounds mild Italian sausage
2 cups prepared spaghetti sauce, heated
1 fi cups shredded mozzarella cheese

Directions:

Remove tortillas from refrigerator. Heat grill. Place sliced onion and green pepper in aluminum foil. Drizzle oil over vegetables. Wrap foil to enclose. Place on grill away from direct flames. Cover grill and heat for 25 minutes. Place sausage directly on grill grates. Cook for 10-15 minutes, turning often, until fully cooked. Slice sausage diagonally into bite size pieces. Heat tortillas in foil on grill for 5 minutes. Place sausage and grilled vegetables onto center of tortillas. Top with heated spaghetti sauce and cheese. Fold tortillas to enclose filling. Serve immediately.

Ingredients:

1/2 cup chopped onion
1 garlic clove, minced
2 cups cooked, shredded pork
1 package Azteca® Flour Tortillas *
1 1/2 cups (6 oz.) Sargento® Shredded Cheddar Cheese
1/2 cup salsa
1 tablespoon margarine

Directions:

In skillet heat vegetable oil. Cook onion & garlic until tender. Add pork; cook until heated through. Remove meat mixture from pan into bowl. Heat tortillas according to package directions. Divide pork onto top half of tortillas; top with cheese & salsa. Fold tortilla in half over filling. Melt margarine in skillet. Grill taco on each side for 2-3 minutes or until cheese melts.

* Makes 10 servings if using Azteca® Small Flour Tortillas & 8 servings if using Azteca® Super Size or Burrito.

Ingredients:

1 pkg. Azteca® Flour Tortillas
2 tbsp. vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups cooked, shredded turkey (or chicken)
1 1/2 cups (6 oz.) shredded Cheddar cheese or Mexican blend
1/2 cup salsa
1 tbsp. butter or margarine

Directions:

In a skillet heat vegetable oil. Cook onion and garlic until tender. Add turkey; cook until heated through. Remove meat mixture from pan into bowl. Heat tortillas according to package directions. Divide turkey onto top half of tortillas; top with cheese and salsa. Fold tortilla in half over filling. Melt margarine or butter in skillet. Grill taco on each side for 2-3 minutes or until cheese melts.

Ingredients:

4-6 Azteca® Flour Tortillas *
2 cups shredded Cheddar and/or Monterey Jack cheese
1 cup diced, cooked ham
1/4 cup sliced green onion

Directions:

Preheat oven to 375 degrees F. Heat tortillas as directed on the package (keep covered until ready to use). Place shredded cheese, ham & green onions onto one half of each of tortilla. Fold tortillas in half over filling. Place folded tortillas on lightly greased baking sheet(s). Bake 8-10 minutes or until the edges are golden brown and the cheese is melted. Cut into wedges and serve.

* Makes approximately 6 quesadillas if using Azteca® Small Flour Tortillas & 4 quesadillas if using Azteca® Super Size or Burrito.

Ingredients:

1 package Azteca® Flour Tortillas
1 (12 oz.) container soft cream cheese
1 can (15 oz.) chili with beans
1 1/2 cups shredded Cheddar cheese

Directions:

Preheat oven to 375 degrees F. Remove tortillas from refrigerator; let stand at room temperature for at least 15 minutes. Spread each tortilla with approximately 2 tablespoons cream cheese. Spread over cream cheese 1 heaping tablespoon of chili. Sprinkle 1 tablespoon of shredded cheese over chili. Gently fold tortilla in half to form a half moon shape. Press edges lightly with fingers to seal. Wrap individually in aluminum foil with all edges of the foil sealed. Place on baking sheet and bake for 10 minutes or until heated through and cheese is melted. To serve, cut into four wedges.

Ingredients:

6-8 (depending on size) Azteca® Flour Tortillas
1 tablespoon butter or margarine
1 pound lean corned beef, shaved or sliced thin
1/2 cup Thousand Island dressing
1 cup shredded Swiss cheese
1 cup shredded lettuce

Directions:

In large skillet melt butter. Add half the corned beef & cook until hot & edges begin to curl, about 5 minutes. Transfer to dish; cover to keep warm. Cook remaining corned beef. Heat tortillas according to package directions; keep warmed tortillas covered. Spread tortillas with dressing. Place beef on dressing; top with cheese & lettuce. Roll up tortillas and serve. Makes 6-8 wraps.

Ingredients:

Enjoy this recipe which was a runner-up in the Family Snackoff® recipe contest.

8 Azteca® Flour Tortillas
1/4 cup prepared basil pesto
2 cups (8 oz.) Borden® Colby & Monterey Jack shredded cheese
1/2 cup sun-dried tomatoes in oil, drained & chopped
2-3 tablespoons olive oil

Directions:

Preheat broiler. Arrange 4 tortillas on a large baking sheet. Spread each tortilla with 1 tablespoon pesto; top evenly with cheese and tomatoes. Place one tortilla on each of the 4 tortillas. Brush tops lightly with oil and broil 2 inches from heat until golden, 1-2 minutes. Turn quesadillas over carefully with a spatula and brush tops with oil. Broil for 1-2 more minutes. Cut into wedges and serve.
For a heartier snack or light meal, add cooked, diced chicken.

Ingredients:

6 Azteca® Flour Tortillas
1 (4 oz.) can diced green chilies, drained
12 eggs
1/2 cup milk
1 1/4 cups sliced fresh mushrooms
2 cups (8 oz.) shredded Cheddar & Monterey Jack cheese blend
1/2 cup green bell pepper strips
1 tablespoon oil
1/4 cup chopped red bell pepper
1 (10 oz.) can mild enchilada sauce

Directions:

Remove tortillas from refrigerator. Heat oven to 350° F. Grease 13”x9” baking dish. Place tortillas in bottom of pan, overlapping edges of tortillas. In large bowl, beat eggs & milk until well blended. Stir in shredded cheese, red pepper & green chilies. Pour egg mixture over tortillas. Bake for 25-35 minutes or until knife inserted in center comes out clean. Meanwhile, a small saucepan saute’ mushrooms and green pepper strips in oil until tender. Add enchilada sauce; heat thoroughly. Serve over egg bake. Makes 8-10 servings.

Ingredients:

1 pkg. Azteca® Flour Tortillas
1 package taco seasoning mix
1 pound ground beef
1 (16 oz.) carton cottage cheese
1 (17 oz.) can whole kernel corn, drained
2 eggs
1 teaspoon oregano
1 cup prepared salsa
1 (15 oz.) can tomato sauce
1 1/2 cups shredded Cheddar and Monterey Jack cheese blend

Directions:

Remove tortillas from refrigerator. Heat oven to 375° F. Brown meat & drain. Add corn, salsa, tomato sauce & taco seasoning mix. Simmer, stirring frequently for 5 minutes. In a separate bowl combine cottage cheese, eggs & oregano. Line bottom of greased 13”x9” baking dish with 5 tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture over all & top with shredded cheese. Bake for 30 minutes or until cheese melts and casserole bubbles. Let stand for 10 minutes before cutting & serving.

Ingredients:

8 Azteca® Flour Tortillas
1 small can refried beans
2 cups shredded Monterey Jack cheese
1/2 cup taco sauce
1 cup shredded lettuce
1 cup diced tomatoes
sour cream, if desired

Directions:

Preheat oven to 400 degrees F. Place 4 tortillas on ungreased baking sheet(s). Spread thin layer of refried beans on tortillas. Sprinkle 1/4 cup cheese on each tortilla. Place another tortilla on top of cheese. Press down on top tortilla. Bake for 6-8 minutes. Remove baking sheet from oven. Spread tortillas with taco sauce, lettuce and tomatoes, Sprinkle with remaining cheese. To serve, cut each into 4 wedges. Top with sour cream, if desired. Makes 4 pizzas.

Ingredients:

4-6 Azteca® Flour Tortillas *
1/2 cup ranch salad dressing
1/4 cup Parmesan cheese
1/2 cup diced red onion
2 cups shredded lettuce
2 (5 oz.) cans chunk ham, chicken or turkey, drained & broken up

Directions:

For each wrap, spread 2 tablespoons ranch dressing over entire surface of each tortilla. Sprinkle with 1 tablespoon cheese and 2 tablespoons red onions. Place 1/2 cup lettuce in center on top of onions. Top with 1/4 cup meat. Fold in two opposite sides of tortilla and roll up bottom to enclose filling.

*Makes 6 wraps if using Azteca® Small Flour Tortillas & 4 wraps if using Azteca® Super Size or BurritoTortillas

Ingredients:

8 Azteca® Flour Tortillas
2 ounces cream cheese, softened
1/4 cup jelly or preserves
peanut butter (smooth not crunchy)

Directions:

Remove tortillas from refrigerator. Let stand at room temperature while preparing jelly. In a small bowl, combine cream cheese & jelly. Spread one tortilla with a thin layer of jelly mixture. Top with another tortilla. Spread top tortilla with peanut butter. Gently roll up tortilla. Wrap each roll in plastic wrap. Refrigerate one hour or overnight. To serve, slice rolls in half or into 1-inch bite size pieces.

Makes 4 rollups.

Ingredients:

8-10 Azteca® Flour Tortillas *
1 cup prepared pizza sauce
1 pound ground beef or turkey, cooked & drained
2 cups (8 oz.) Sargento® Fancy Mozzarella Shredded Cheese

Directions:

Preheat oven to 375° F. In medium bowl mix together pizza sauce & cooked meat. Heat tortillas as directed on the package. Spoon meat mixture onto top half of tortillas. Top with mozzarella cheese. Fold tortillas in half over filling. Repeat for all tortillas. Place folded tortillas on a lightly greased baking sheet(s). Bake for 8-10 minutes or until the edges are golden brown.

* Makes 10 servings if using Azteca® Small Flour Tortillas & 8 servings if using Azteca® Super Size or Burrito.

Ingredients:

1 package Azteca® Flour Tortillas
1 cup prepared pizza sauce
1 cup each chopped green pepper & sliced mushrooms
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese
vegetable cooking spray

Directions:

Preheat oven to 350 degrees F. Heat tortillas according to package directions. Spread approximately 1 1/2 tablespoons pizza sauce on upper half of tortilla. Top with 1/10th of the green pepper, mushrooms, parmesan cheese and mozzarella cheese. Fold bottom half of tortilla over ingredients to form a “half-moon”. Repeat for all tortillas. Place on a baking sheet that has been lightly coated with cooking spray. Bake for 10-12 minutes or until golden brown & cheese is melted. To serve, cut each tortilla in half.

Ingredients:

1 package Azteca® Flour Tortillas
2 tablespoons tomato sauce
1 tablespoon vegetable oil
3 cups shredded Cheddar cheese
3 pounds baking potatoes, peeled & diced
1 egg
1 small can diced green chilies, drained
1 teaspoon chili powder
1 cup diced tomato
1 cup enchilada sauce
1/4 cup chopped green onion
sour cream & salsa, if desired

Directions:

Remove tortillas from refrigerator. Heat oven to 375° F. Grease 13”x9” baking dish. In large non-stick skillet, heat oil. Add potatoes; cook until light golden, about 10 minutes, stirring often. Stir in chili powder, tomatoes, onions & tomato sauce. Cover & cook for 10 minutes. Stir in 2 cups shredded cheese (reserve 1 cup), egg & chilies; stir until cheese melts. Top each tortilla with approx. 1/3 cup filling; roll up. Place seam side down in baking dish. Pour enchilada sauce over rolled tortillas & top with remaining cheese. Cover with foil. Bake 20-25 minutes until heated through. Serve with sour cream & salsa, if desired.

Ingredients:

4-6 Azteca® Flour Tortillas
1 package (8 oz.) cream cheese, softened
thin sliced salami
dill pickle slices

Directions:

Remove tortillas from refrigerator. Let stand at room temperature until soft and flexible (about 15 minutes). Spread softened cream cheese on one side of each tortilla. Place 2-3 slices of ham and 3-4 pickle slices down center of tortilla, overlapping where necessary. Roll up tortilla as tightly as possible. Wrap individually in plastic wrap. Refrigerate at least one hour or overnight. To serve, slice rolls into 1-inch pieces.

Makes 20-30 pieces.

Ingredients:

4-6 Azteca® Flour Tortillas *
4-6 large pieces leaf lettuce, rinsed & patted dry
1 pound lean, cooked roast beef, sliced or shaved
alfalfa sprouts
red onion slices
mayonnaise or horseradish, if desired

Directions:

Remove tortillas from refrigerator. Let stand at room temperature until soft & flexible, about 15 minutes. Arrange lettuce leaves on upper half of tortillas. Place sliced beef, sprouts, onion slices & mayonnaise or horseradish, if desired, on lettuce. Fold lower half of tortilla over filling or roll up. Wrap securely in plastic wrap and refrigerate until serving.

*Makes 6 servings if using Azteca® Small Flour Tortillas & 4 servings if using Azteca® Super Size or BurritoTortillas.

Ingredients:

4-6 Azteca® Flour Tortillas *
1 package (8 oz.) cream cheese, softened
thin sliced salami
dill pickle slices

Directions:

Remove tortillas from refrigerator. Let stand at room temperature until soft and flexible (about 15 minutes). Spread softened cream cheese on one side of each tortilla. Place 2-3 slices of salami and 3-4 pickle slices down center of tortilla, overlapping where necessary. Roll up tortilla as tightly as possible. Wrap individually in plastic wrap. Refrigerate at least one hour or overnight. To serve, slice rolls into 1-inch pieces.

Makes 20-30 pinwheels.

Ingredients:

4-6 Azteca® Flour Tortillas *
3/4 cup mayonnaise
1/2 cup mild thick & chunky salsa
3 cups diced or shredded cooked chicken (or turkey)
shredded lettuce

Directions:

Remove tortillas from refrigerator; set aside while preparing filling. In medium bowl, mix together mayonnaise & salsa. Stir in chicken, Refrigerate if not serving right away. To serve, heat tortillas according to package directions. Divide filling between tortillas. Top with shredded lettuce. Fold or roll tortillas to enclose filling.

* Makes 6 servings if using Azteca® Small Flour Tortillas & 4 servings if using Azteca® Super Size or Burrito.

Ingredients:

4-6 Azteca® Flour Tortillas
1/2 cup mayonnaise
1/4 cup mild thick & chunky salsa
1/4 teaspoon black pepper
2 cans (6 ounces) chunk light tuna, drained & flaked
1 cup frozen corn, thawed
shredded lettuce

Directions:

Remove tortillas from refrigerator; set aside while preparing filling. In medium bowl, mix together mayonnaise, salsa & pepper. Stir in tuna & corn. Refrigerate if not serving right away. To serve, heat tortillas according to package directions. Divide filling between tortillas. Top with shredded lettuce. Fold or roll tortillas to enclose filling.

Ingredients:

4-6 Azteca® Flour Tortillas
1/2 teaspoon chili powder
2 1/2 cups diced cooked chicken
1 tablespoon canned chopped green chilies, drained
1/2 cup sour cream
1/2 cup mayonnaise
leaf lettuce leaves, rinsed & patted dry
2 tablespoons sliced green onion

Directions:

Remove tortillas from refrigerator; set aside.

Combine all ingredients, except tortillas and lettuce, in a large bowl; mix well.

To serve, spoon chicken mixture on upper half of tortillas. Top with lettuce leaf. Fold tortilla in half over lettuce or roll up to enclose filling. Makes 4-6 wraps.

Ingredients:

5 Azteca® Flour Tortillas
vegetable oil
2 cups (8 ounces) shredded cheddar cheese and/or Monterey jack cheese
1/4 pound pork sausage, cooked & drained
1/2 cup prepared salsa

Directions:

Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees F. Lightly grease a baking sheet with oil. Divide both cheese and cooked sausage into 5ths and place on top half or each tortilla. Top with salsa. Fold tortillas in half over filling. Place on baking sheets. Bake 6-8 minutes or until edges of tortillas are light golden brown and cheese is melted. To serve, cut tortilas into wedges.

Ingredients:

1 package Azteca® Flour Tortillas
2 1/2 cups shredded cooked pork roast
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup salsa
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar or Monterey Jack cheese
sour cream, if desireda

Directions:

Remove tortillas from refrigerator. In medium skillet cook onion & garlic until soft, about 5 minutes. Stir in salsa & shredded pork. Heat for 10-15 minutes or until pork is thoroughly heated. Heat tortillas according to package directions; keep heated tortillas covered until ready to use. Divide pork mixture onto tortillas. Top with shredded lettuce, chopped tomatoes, cheese and sour cream, if desired.

Ingredients:

4-6 Azteca® Flour Tortillas *
1 pound lean ground beef
1 package sloppy joe seasoning mix
1 (6 ounce) can tomato paste
1 cup water

Directions:

In large nonstick skillet cook crumbled ground beef until no longer pink; drain off excess fat. Stir in seasoning, tomato paste & water. Cook an additional 5 minutes, stirring often. Heat tortillas according to package directions. Using slotted spoon, place meat onto tortillas. Fold or wrap to enclose filling.

* Makes 6 servings if using Azteca® Small Flour Tortillas & 4 servings if using Azteca® Super Size or Burrito.

Ingredients:

8-10 Azteca® Flour Tortillas *
1 pound sirloin steak, cooked & shredded or chopped
1 package (1.25 oz.) taco seasoning mix
1/2 cup water
1/4 cup sliced green onions
1/2 cup chopped tomato
2 cups shredded lettuce
2 cups shredded Cheddar or Monterey Jack cheese

Directions:

In a large non-stick skillet, heat steak, taco seasoning mix and water. Bring to a boil then reduce heat and cook for 8-10 minutes. Heat tortillas as directed on the package. Spoon warm steak onto tortillas. Top with green onions, tomato, lettuce and cheese. Fold tortilla over filling. *Makes 10 taco if using Azteca® Small Flour Tortillas & 8 tacos if using Azteca® Super Size or BurritoTortillas.

Ingredients:

4 Azteca® Flour Tortillas
1 cup salsa
nonstick cooking spray
6 ounces (1 1/2 cups) shredded cheddar cheese
1 cup refried beans
1 can (4 ounces) chopped green chilies, undrained
1/4 cup sliced ripe olives
1 cup chopped tomato

Directions:

Preheat oven to 350° F. Remove tortillas from refrigerator; set aside. Spray a 9” pie pan with nonstick cooking spray.

Mix together beans, chilies, and tomatoes. Place 1 tortilla in pie pan. Spread with 1/4 bean mixture. Top with 1/4 of salsa & 1/4 of shredded cheese. Place second tortilla on top of the cheese & repeat three times. Top last layer with sliced black olives. Cover loosely with foil. Bake 25-30 minutes until heated through and cheese is melted. Cut into 4-6 wedges to serve.

Ingredients:

Spread a thin layer of peanut butter on a tortilla. Top with some of the following, roll up and go!
- Jelly or jam
- Sliced bananas
- Sliced apples
- Sliced strawberries
- Chopped nuts
- Seedless raisins
- Mini marshmallows

Directions:

Preheat oven to 350° F. Remove tortillas from refrigerator; set aside. Spray a 9” pie pan with nonstick cooking spray.

Mix together beans, chilies, and tomatoes. Place 1 tortilla in pie pan. Spread with 1/4 bean mixture. Top with 1/4 of salsa & 1/4 of shredded cheese. Place second tortilla on top of the cheese & repeat three times. Top last layer with sliced black olives. Cover loosely with foil. Bake 25-30 minutes until heated through and cheese is melted. Cut into 4-6 wedges to serve.

Ingredients:

1 package Azteca® Flour Tortillas
1 cup sliced red onion
2 pounds fresh tuna steaks, cut 4 cups shredded lettuce
1-inch thick
1 1/2 cups salsa
1/2 tablespoon chili powder
sour cream, if desired
2 tablespoons fresh lemon juice salt & pepper, to taste

Directions:

Preheat oven to 375° F. Remove tortillas from refrigerator; set aside. Place tuna steaks in glass baking dish. Sprinkle with chili powder & lemon juice. Top with red onion slices and season with salt & pepper. Bake 14-16 minutes or until fish is fully cooked. Remove tuna from oven; cover with foil to keep warm. Heat tortillas according to package directions; keep warmed tortillas covered. With fork, break tuna into bite-sized pieces. Place approximately 1/3 cup tuna in center of tortilla. Top with shredded lettuce, salsa & sou r cream, if desired. Fold tortilla over filling; serve immediately or cover to keep warm.

Ingredients:

4-6 Azteca® Flour Tortillas
1 package (8 oz.) cream cheese, softened
1 tablespoon sliced green onions
2 tablespoons bacon bits
1/2 pound thinly sliced or shaved turkey breast
1 cup shredded romaine or iceberg lettuce

Directions:

Remove tortillas from refrigerator. Let stand at room temperature until soft & flexible, about 15 minutes. Spread one side of each tortilla with approximately 2 tablespoons cream cheese. Sprinkle with green onions and bacon bits. Top with turkey & lettuce. Roll up tortilla as tightly as possible without squeezing out filling. Wrap each roll in plastic wrap and refrigerate until serving. To serve, slice diagonally into 1-inch pieces.

Ingredients:

1 package Azteca® Flour Tortillas
nonstick cooking spray
2 cups shredded cheddar cheese
2 cups shredded, cooked turkey
1/4 cup chopped green onions
1 medium tomato, chopped
salsa & sour cream, if desired

Directions:

Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees F. Spray a large baking sheet with nonstick spray. Place approx. 1/3 cup each of cheese & turkey on top half of tortillas. Top with green onions & chopped tomatoes. Fold tortillas in half over filling to form a half moon shape. Using a spatula, place on baking sheet. Bake 6-8 minutes or until edges are light golden brown & cheese is melted. Serve with salsa & sour cream, if desired.

Ingredients:

1 package Azteca® Flour Tortillas
2 cups diced or shredded cooked turkey
2 cups prepared bread stuffing
1 can whole cranberries

Directions:

Remove tortillas from refrigerator; set aside. Let stand at room temperature for 10-15 minutes or until soft and flexible.

Divide turkey and stuffing and place on tortillas. Top with approximately 2 tablespoons cranberries. Fold or roll up to enclose filling.

Ingredients:

1 package Azteca® Flour Tortillas
vegetable cooking spray
2 medium green bell peppers, cut into 1/4” strips
1 medium onion, sliced
1/2 cup prepared salsa (and additional salsa for serving)
2 pounds turkey tenderloin, cut into 1” strips
salt & pepper, to taste

Directions:

Remove tortillas from refrigerator; set aside. Heat a large nonstick skillet that has been lightly coated with vegetable spray. Cook peppers & onion until tender. Stir in 1/2 cup salsa & turkey. Cook until turkey is completely white & cooked throughout. Add salt & pepper, to taste. Heat tortillas according to package directions. Divide filling between tortillas & fold to enclose filling. Serve with additional salsa, if desired.

Ingredients:

2-4 (depending on size) Azteca® Flour Tortillas
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon dill
1 1/2 cups diced or shredded cooked turkey
1/2 cup shredded romaine or iceberg lettuce
1 tablespoon sliced green onion
1/4 cup chopped walnuts
salt & pepper, to taste

Directions:

Remove tortillas from refrigerator. Let stand at room temperature while preparing filling. In medium bowl, mix together mayonnaise, lemon juice & dill until smooth & creamy. Stir in turkey, lettuce, green onion & walnuts. Season with salt & pepper, if desired. Divide filling between tortillas. Fold sides over filling. Fold bottom of tortilla over filling & sides, then roll up to close. Serve immediately or wrap & refrigerate.

Ingredients:

1 package Azteca® Flour Tortillas
1/4 teaspoon vanilla extract
1 cup cold milk 2 cups prepared whipped topping
1 (4 serving size) package vanilla instant pudding
1/4 cup sugar
2 teaspoons ground cinnamon
1 (8 ounce) container soft cream cheese
nonstick cooking spray
2 ounces semi-sweet chocolate

Directions:

Preheat oven to 350° F. Remove tortillas from refrigerator. Pour milk into large mixing bowl. Add pudding; beat with electric mixer on low until blended. Beat in cream cheese & vanilla until smooth. Gently stir in whipped topping. Cover & refrigerate until well chilled (about 1 hour). Combine sugar & cinnamon in small bowl. Spray each tortilla on one side with nonstick cooking spray. Sprinkle with sugar mixture. Cut tortillas into 4 wedges each. Press tortilla wedges, sugar side down, into the bottom of an ungreased muffin/cupcake tin with the tips of the tortillas pressed up along the sides to form a cup. Repeat with all wedges. Bake 8-10 minutes or until crisp & light brown. Bake in “batches” if necessary. Remove cups from pan; place on rack to cool. To serve, fill pastry bag or spoon filling into each cup. Melt chocolate in microwave or double boiler. Drizzle melted chocolate over filled cups. Refrigerate 5-10 minutes to set chocolate. Refrigerate until serving.

Ingredients:

4-6 Azteca® Flour Tortillas
1 cup rice
1 tablespoon vegetable oil
1 pound beef sirloin steak, cut into 1/4 inch strips
1 package (1 pound 5 ounce) frozen stir-fry vegetables with sauce packet

Directions:

Remove tortillas from refrigerator. Let stand at room temperature until soft & flexible, about 15 minutes. Prepare rice according to package directions. Heat oil in large skillet until hot. Add beef, cook 2 to 3 minutes until no longer pink. Add stir-fry vegetable mix with sauce; heat for 10 minutes. Fold in rice. To serve, spoon rice mixture onto each tortilla. Wrap up and serve immediately. Makes 4-6 wraps.

Ingredients:

8 Azteca® Flour Tortillas
2 containers (6-8 oz. each) garden
vegetable flavored soft cream cheese spread
1 cup shredded carrots
1 cup shredded lettuce
2 cups (8 oz.) Borden® Shredded Cheese, your choice of flavor
1 lb. deli turkey, sliced very thin

Directions:

Spread one-eighth of the cheese spread evenly over top of each tortilla, covering to the edge. Top each tortilla with 2 tbsp. each of carrots and lettuce and 1/4 cup cheese, leaving a 1/2-inch border around the edge. Place turkey evenly on top. Roll up tightly. Eat as is or wrap securely in plastic wrap and refrigerate for at least 1 hour. Remove from refrigerator and slice into 1/2-inch slices for deliciously easy pinwheels.