2 Back-to-school Recipes Using Tortillas

This 2 back-to-school recipes post is written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. This shop has been compensated by Acorn Influence, Inc. and its advertiser. All opinions are mine alone.

These 2 back-to-school recipes are a fun way to inspire kids to eat veggies. The rollups are made with colorful veggies and a delicious peanut butter spread. The wrap is made up of Thai Quinoa Salad and it’s also very colorful.

How hard is it to get kids to eat their veggies?

How hard is it to get them to eat in the first place?

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I was a finicky eater as a kid, so, I completely understand why kids eat one thing and completely ignore the existence of another.

So, when I found out about TortillaLandⓇ uncooked tortillas, I knew I just had to try back to school recipes.

When school is in, meal prep is always a priority! This is how I have my weekdays setup –

Monday – Asian Meal

Tuesday – Italian Recipes

Wednesday – Indian Recipes

Thursday – Greek Recipes

Friday – Takeout Night!!

As you can see, I like to keep it interesting!  I know I am not going to be bored and eat junk food because the meals are blah!!

Related: Quinoa Fajita Bowls

The best part is that I can use TortillaLand tortillas on any of the cuisines.  It takes only 60 seconds to warm them in the skillet and fill it with ingredients from all over the world

The tortillas come in the refrigerated section at Costco in packs of 36 or 50.  I just have to peel as many as I need and then freeze the rest.  To warm them up, I just place them on a hot skillet, warm it up on each side for 30 seconds and….

…Voila

I have freshly made tortillas!

They looked SOOOO good right off the skillet that I didn’t even wait to put ingredients on it!  I just ate it right away.  Sure, I burnt the roof of my mouth, but, the taste was totally worth it!!

It reminds me of my friend’s grandmother who used to make tortillas from scratch for all recipes.  They tasted just like homemade!  Her grandmother was from Mexico and she would make tortillas every afternoon for that night’s dinner.

Just like grandmother’s tortillas, these TortillaLand tortillas are made with only 5 ingredients: Wheat Flour, Water, Canola Oil, salt and sugar.

For me, it’s  much easier to buy them in bulk at Costco.  I know I am going to go through them quickly!  I found them in the refrigerated section at Costco which is convenient because I can get all the other ingredients for the meal plan for the week.

The Quinoa Wrap with the fresh tortilla was the perfect lunch recipe.  However, you can freeze it and use it for the rest of the week.  When you are ready to eat, just heat it in the mini-oven and serve.

So, what is your favorite 2 back-to-school recipes?

2 Back-To-School Recipes

Quinoa Wraps

Recipe 1 - Thai Quinoa Salad Wrap

Thai Quinoa Salad Wrap made with Quinoa, Peppers and red cabbage. 

Print

Course Snack

Cuisine Asian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 Wraps

Calories 280 kcal

Author Healing Tomato

Ingredients

For the dressing

• 2 Tbsp Peanut Butter
• 2 Tbsp Extra Virgin Olive Oil or Sesame oil
• 1 Tbsp Ginger shredded
• 2 Tbsp soy sauce
• 2 tsp Lime Juice
• 1 Tbsp agave
• ½ tsp salt optional

For the quinoa salad

• 2 Cup Brown Quinoa cooked
• 1 Cup red cabbage chopped
• ½ Green Bell Pepper chopped
• ¼ Red Bell Pepper chopped
• ¼ Cup Edamame chopped and steamed
• 1 Cup broccoli florets steamed

For the Wrap

• 2 TortillaLand Tortillas frozen

Instructions

1. In a mason jar, add the ingredients for the dressing
2. Cover the mason jar and shake well
3. Set aside for 30 minutes to overnight, if possible
4. In a bowl, add the ingredients for the salad
5. Add the peanut butter dressing. I used only about ¾ of the dressing and refrigerated the rest
6. Mix the salad well and set aside
7. Heat a cast iron skillet on medium heat. You can use a heavy bottom non-stick pan too
8. Place one tortilla on the skillet and heat for 30 seconds. Do the same for the other side.
9. Put the tortilla on a plate and add the quinoa salad in the middle
10. I put about a half cup per tortilla
11. Start by folding the sides of the tortilla
12. While holding the sides in, fold the bottom of the tortilla over the sides and the quinoa
13. Roll over the top tortilla fold and set aside
14. Do the same for the remaining tortillas.

15. Serve Immediately (Or See notes for freezing instructions)
    

Recipe Video

Recipe Notes

Serve immediately or wrap them in a parchment paper and put them in a ziploc bag. Write the date on it and freeze. I try to use them up within a week.

Nutrition Facts

Recipe 1 - Thai Quinoa Salad Wrap

Amount Per Serving (1 Wrap)

Calories 280 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Sodium 568mg 24%

Potassium 293mg 8%

Total Carbohydrates 21g 7%

Dietary Fiber 3g 12%

Sugars 4g

Protein 6g 12%

Vitamin A 9%

Vitamin C 45.1%

Calcium 3.1%

Iron 8.7%

* Percent Daily Values are based on a 2000 calorie diet.

Rainbow Rollups

Recipe 2 - Rainbow Veggie Rollups

Rainbow Veggie Rollups made with Fresh Veggies, Peanut Butter and Soft tofu

Print

Course Snack

Cuisine Asian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 3 Rollups

Calories 280 kcal

Author Healing Tomato

Ingredients

• 2 TortillaLand tortillas frozen
• ¼ cup silken tofu
• 3 Tbsp Peanut Butter smooth
• 2 Tbsp Soy Sauce
• 1 tsp rice wine vinegar
• ¼ tsp salt optional
• ½ Green Bell Pepper
• ¼ Red cabbage
• 1 celery stick
• ½ cup shredded carrots

Instructions

1. In a bowl, add the tofu, peanut butter, soy sauce, rice wine vinegar and salt
2. Mix well until the mixture spreadable. Set aside
3. Cut the bell pepper, cabbage and celery sticks into julienne shapes. Set aside
4. Heat a cast iron skillet on medium heat. You can use a heavy bottom non-stick pan too
5. Place one tortilla on the skillet and heat for 30 seconds. Do the same for the other side.
6. Place the heated tortilla on a plate and spread an even layer of the peanut butter mixture
7. Start with the red cabbage and place it in a column
8. Next, add the green bell peppers in a column
9. Follow by the carrots and lastly, add the green bell peppers
10. Start by rolling from the red cabbage side. Roll as tightly as possible
11. Cut into smaller pieces and set aside
12. Repeat for the second tortilla

Nutrition Facts

Recipe 2 - Rainbow Veggie Rollups

Amount Per Serving (1 Rollup)

Calories 280 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 984mg 41%

Potassium 431mg 12%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 6g

Protein 7g 14%

Vitamin A 77.1%

Vitamin C 68.8%

Calcium 5%

Iron 7.8%

* Percent Daily Values are based on a 2000 calorie diet.