Tortilla Folds – Joining the tortilla folding trend

Tortilla folding is trending.  It’s the newest food fad and bloggers and cooks are getting creative with fillings for the latest in  hand-held sandwiches. I decided it was time to join their ranks. There are so many options. I started out with a taco-inspired fold and then tried a few other flavors. Plus I’ve added a few others I've tried + ideas for future reference. 

They're FAST & FUN!

Taco Tortilla Fold  Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored sausage or ground beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans 

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

   
2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarter—we discovered it stays in place best if you place it on a thin layer or bean paste, shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
   
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

   
4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / shredded deli-style roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

 

Recipes without photos . . .

Taco Tortilla Fold

Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

 

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored ground pork or beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans (about a teaspoon)

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarterwe discovered it stays in place best if you place it on a thin layer or bean paste shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

 

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / deli-style shredded roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs with green chilies / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

Heart-friendly Minestrone

This plant-based soup is hearty and heart-friendly, too! The basil pesto, added near the end, really boosts the flavor.

Heart-friendly Minestrone

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
   
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
   
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
   
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
   
9. Stir in pesto to taste.
   
10. Serve with additional pesto and Parmesan if desired. 
    

Recipe without photos . . .

Heart-friendly Minestrone 

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup  basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
9. Stir in pesto to taste.
10. Serve with additional pesto and Parmesan if desired. 

BLT (Bacon, Linguini & Tomato) Pasta

   

  After being lured into the house by the aromas of fried bacon and sautéed onions, Barry said, “Is this another one-pot wonder?” I replied, ‘Yes, but it took two pots to make!”

     This one-pot dish (that takes two pots to make) incorporates the flavors of our favorite BLT sandwich . . . with a few substations and additions. It’s quick to fix and delicious to eat.

     I used what was left of our garden onions, peppers and tomatoes. While I sautéed the onions and pepper, I added chopped tomatoes (with their skins on) just right before serving the dish. For a winter version, I’d mixed canned tomatoes into the recipe at the end of step #4.

BLT Pasta       3 to 4 servings

4 to 6 oz. linguine

2 to 3 slices of bacon, cut into chunks

½ of a large onions, diced

1 small green pepper, diced – optional

1 clove garlic, minced

3 to 4 tablespoons pesto

About ¼ cup grated Parmesan cheese + extra for serving

3 to 4 fresh tomatoes, chopped (about 1 to 1½ cups) & then sprinkled with Kosher salt

About 2 tablespoons chopped basil + sprigs for garnish

Kosher salt and coarse-grind pepper

1.  Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente. Try to time the cooking so you are ready for the pasta by step #4. Do not drain pasta (or if you prefer it ahead and drain, be sure to save about a cup of pasta water).

2.  In a large skillet or low Dutch oven, fry bacon until crisp and nicely browned — watch it closely and stir occasionally to avoid burning. Remove from skillet.

3.  Add diced onions and pepper to the bacon fat and saute until tender; add the garlic need the end.

4.  Stir in the pesto and the transfer the cooked pasta to the pot — I use tongs to do this. You’ll get some of the starchy cooking liquid by doing it this way but that’s fine as it helps deglaze the bottom of the pan. Add a dipper or two of additional pasta water as needed to help create a sauce. Taste, and season with salt and pepper if needed.

5.  Right before serving, layer on the Parmesan, tomatoes, basil and cooked bacon pieces.

6.  Stir and serve. Garnish individual plates with additional Parmesan and a sprig of basil if desired.

Recipe without photos . . .

BLT Pasta       3 to 4 servings

4 to 6 oz. linguine

2 to 3 slices of bacon, cut into chunks

½ of a large onions, diced

1 small green pepper, diced – optional

1 clove garlic, minced

3 to 4 tablespoons pesto

About ¼ cup grated Parmesan cheese + extra for serving

3 to 4 fresh tomatoes, chopped (about 1 to 1½ cups) & then sprinkled with Kosher salt

About 2 tablespoons chopped basil + sprigs for garnish

Kosher salt and coarse-grind pepper

1.  Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente. Try to time the cooking so you are ready for the pasta by step #4. Do not drain pasta (or if you prefer it ahead and drain, be sure to save about a cup of pasta water).

2.  In a large skillet or low Dutch oven, fry bacon until crisp and nicely browned — watch it closely and stir occasionally to avoid burning. Remove from skillet.

3.  Add diced onions and pepper to the bacon fat and saute until tender; add the garlic need the end.

4.  Stir in the pesto and the transfer the cooked pasta to the pot — I use tongs to do this. You’ll get some of the starchy cooking liquid by doing it this way but that’s fine as it helps deglaze the bottom of the pan. Add a dipper or two of additional pasta water as needed to help create a sauce. Taste, and season with salt and pepper if needed.

5.  Right before serving, layer on the Parmesan, tomatoes, basil and cooked bacon pieces.

6.  Stir and serve. Garnish individual plates with additional Parmesan and a sprig of basil if desired.