5 Ways to Use Tortilla Shells
April 4, 2022
The tortilla shell is so much more versatile than just a taco’s blanket! Take a peak at 5 different ways to use a tortilla shell that doesn’t fall flat. Use tortilla shells for appetizers, desserts, and entrees. Whether you are excited to try a new recipe or figure out a way to use up the leftover Taco Tuesday tortilla shells, give tortilla shells the sweet and savory life they deserve.
Which one is your new tortilla shell favorite?
5 Ways to Use Tortilla Shells
Fruit-Filled French Toast Wraps
- Details
- Total: 25 minutes
- Servings: 2 servings
- Nutrition Facts (per serving)
- 399 calories
- 10g fat (4g saturated fat)
- 72mg cholesterol
- 256mg sodium
- 68g carbohydrate (29g sugars, 9g fiber)
- 15g protein
- Ingredients:
- 3/4 cup vanilla yogurt
- 2/3 cup sliced ripe banana
- 1 large egg
- 1/4 cup 2% milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 whole wheat tortillas (8 inches)
- 2 teaspoons butter
- 2/3 cup sliced fresh strawberries
- 2/3 cup fresh blueberries
- 1/4 cup granola
- OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola
- Directions:
- In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.
- Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.
- Details
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
- Servings: 6 servings
- Nutrition Facts (per serving)
- 147 calories
- 3.3g protein
- 26g carbohydrates
- 4.1g fat
- 418mg sodium
- Ingredients:
- 1 (12 ounce) package corn tortillas
- 1 tablespoon vegetable oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
- In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
- Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
- Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
- Details
- Total: 15 minutes + chilling
- Servings: 6 servings
- Nutrition Facts (per serving)
- 59 calories
- 3g fat (2g saturated fat)
- 6mg cholesterol
- 154mg sodium
- 6g carbohydrate (1g sugars, 0 fiber)
- 2g protein.
- Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning
- Dash garlic powder
- 1 can (4-1/2 ounces) chopped ripe olives, drained
- 1 can (4 ounces) chopped green chiles
- 1 cup finely shredded cheddar cheese
- 1/2 cup thinly sliced green onions
- 8 flour tortillas (10 inches)
- Salsa
- Directions:
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla.
- Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
- Tested Tips:
- Pinwheels may be prepared ahead and frozen. Thaw in the refrigerator.
- Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
- Details
- Total: 15 minutes + chilling
- Servings: 6 servings
- Nutrition Facts (per serving)
- 59 calories
- 3g fat (2g saturated fat)
- 6mg cholesterol
- 154mg sodium
- 6g carbohydrate (1g sugars, 0 fiber)
- 2g protein
- Ingredients:
- 1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (2-1/2 to 3 pounds)
- 1 medium onion, quartered
- 3 teaspoons minced garlic
- 3/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 jars (16 ounces) chunky salsa, divided
- 8 flour tortillas (10-inch diameter), warmed
- Fresh cilantro (optional)
- Tomato-corn relish:
- 1 cup frozen corn, defrosted
- 1 cup chopped fresh tomato
- 2 tablespoons chopped fresh cilantro
- Directions:
- Cut beef Shoulder Roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
- Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in a 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
- Combine Tomato-Corn Relish ingredients in a medium bowl; stir in 1/4 cup salsa.
- Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
- Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around the edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.
- Details
- Prep: 15 minutes
- Cook: 9 minutes
- Total: 23 minutes
- Servings: 1 serving/1 pizza
- Nutrition Facts (per serving)
- 833 calories
- 71.4g protein
- 37.1g carbohydrates
- 43.1g fat
- 201.2mg cholesterol
- 1024.3mg sodium
- Ingredients:
- 1 (8 inch) soft flour tortilla
- 1 teaspoon olive oil
- 1 pinch garlic powder
- salt and ground black pepper to taste
- 3 tablespoons tomato sauce
- 1 cooked chicken breast, sliced
- ½ green bell pepper, chopped
- 2 green onions, finely chopped
- ⅓ cup shredded mozzarella cheese
- 1 pinch dried oregano
- OTHER: add your favorite toppings!
- Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
- Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.