Recipes

(Uncooked Organic Flour Tortilla)

Pizza Tortilla

Makes 4 Tortillas

Ingredients:

  • ½ cup favorite pizza sauce
  • 40 slices pepperoni
  • 1 cup shredded Mozzarella cheese
  • ¼ cup julienned fresh basil leaves

Instructions:

4 Mission Uncooked Organic Flour Tortillas, each cooked on one side, according to package directions; set aside, keep warm

To assemble tortilla pizza:  On cooked side of one flour tortilla spread 2 tablespoons pizza sauce, 10 slices pepperoni, ¼ cup shredded cheese and 1 tablespoon basil leaves.  Place uncooked side of tortilla on medium high hot skillet.  Cover; cook for 40 to 45 seconds.  Remove from heat and cut into wedges.   Repeat with remaining tortillas and ingredients.

(Uncooked Organic Flour Tortilla)

Almond Butter and Orange Marmalade Quesadilla

Makes 4 Tortillas

Ingredients:

  • ½ cup almond butter
  • ¼ cup orange marmalade
  • ¼ cup toasted sliced almonds

Instructions:

4 Mission Uncooked Organic Flour Tortillas, each cooked on one side, according to package directions; set aside, keep warm

To assemble tortilla:  On cooked side of one flour tortilla spread 2 tablespoons almond butter, 1 tablespoon orange marmalade, and 1 tablespoon sliced almonds.  Fold tortilla in half and place on medium high hot skillet.  Cover; cook first uncooked side for 30 seconds; turn over tortilla and cook second side for additional 30 seconds.  Remove from heat and cut in half.   Repeat with remaining tortillas and ingredients.

(Uncooked Organic Corn Tortilla)

Rotisserie Pesto Chicken Taco

Makes 4 Tacos

Ingredients:

  • 2 cups shredded cooked rotisserie chicken
  • 3 tablespoons prepared pesto sauce
  • 3 tablespoons Ranch dressing
  • 1 cup (4-ounces) shredded Mozzarella cheese

Instructions:

4 Mission Uncooked Organic Corn Tortillas, cooked according to package directions; set aside, keep warm

In small bowl mix together shredded chicken and pesto sauce.  To assemble taco: Spread about 2 teaspoons Ranch dressing on one corn tortilla, then down center place about ½ cup shredded chicken and ¼ cup shredded cheese. Roll up or fold in half to serve.   Repeat with remaining tortillas and ingredients.

If desired, tortilla can be folded in half, placed on medium high hot skillet, then cover and cook first side for 40 seconds; turn over tortilla and cook second side for additional 30 seconds.  Remove from heat and cut in half.

(Uncooked Organic Corn Tortilla)

Grilled Chicken Burrito

Makes 6 Tortillas

Ingredients:

Chicken:
  • 1 pound boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons favorite chicken seasoning
Other:
  • 1 ½ cups cooked white or brown rice
  • 1 (15 ½-ounce) can black beans, heated
  • 1 ½ cups (6-ounces) shredded Mexican style cheese
  • ½ cup favorite salsa (red or green)
  • ½ cup guacamole
  • ½ cup sour cream

Instructions:

6 Mission Uncooked Organic Corn Tortillas, cooked according to package directions; set aside, keep warm

Heat grill to medium high heat.  Brush chicken breasts with olive oil; sprinkle seasoning over both sides of chicken breast.  Place chicken breasts on grill and cook for 5 minutes; turn over, continue cooking for 3 to 4 minutes or until chicken reaches 165 F.  Slice chicken into thin slices; set aside.  To assemble burrito:  Down center of one corn tortilla place ¼ cup rice, 2 tablespoons black beans, about 2 ½ ounces chicken slices, 2 tablespoons cheese, about 1 tablespoon salsa, about 1 tablespoon guacamole and about 1 tablespoon sour cream.  Roll up or fold in half to serve.   Repeat with remaining tortillas and ingredients.

(Uncooked Organic Flour Tortilla)

Korean Beef Taco

Makes 6 Tortillas

Ingredients:

Marinade:
  • ½ cup unseasoned rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon chili paste
  • 1 tablespoon freshly grated ginger root
Vegetables:
  • 2 tablespoons toasted sesame oil
  • 1 cup sliced red pepper
  • ½ cup shredded carrot
  • ½ cup sliced red onion
  • 2 cups baby spinach, washed, dried
Other:
  • 1 pound flank steak
  • 3 teaspoons toasted sesame seeds

Instructions:

6 Mission Uncooked Organic Flour Tortillas, cooked according to package directions; set aside, keep warm

In a gallon size zip lock bag mix together all marinade ingredients.  Add flank steak; refrigerate for at least 4 hours.  One hour before grilling, remove steak from refrigerator and let set on counter.  Meanwhile, heat grill to medium high heat.  Remove steak from marinade and discard leftover marinade.  Place steak on grill and cook for 5 minutes on first side, turn over and cook an additional 3 to 5 minutes or until thermometer reaches at least 145 F.  Slice steak across grain into thin slices; set aside, keep warm.  In medium skillet, over medium high heat, add 2 tablespoons sesame oil, red pepper, carrot, and red onion.  Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are crisp and tender.  Add spinach and 1 teaspoon water; cover, cook for 1 more minute or until spinach is wilted.  To assemble taco:  Place about 2 ½ ounces steak down center of one flour tortilla, top with 2 tablespoons vegetable mixture, sprinkle with ½ teaspoon sesame seeds.  Roll up or fold in half to serve.   Repeat with remaining tortillas and ingredients.

(Uncooked Organic Flour Tortilla)

Tuna and Egg Salad Taco

Makes 4 Tacos

Ingredients:

Tuna and Egg Mixture:
  • 1 (5-ounce) can Albacore tuna in water, drained
  • 1 egg, hard cooked, finely chopped
  • ¼ cup mayonnaise
  • 3 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh dill weed
  • ¼ teaspoon Kosher salt
  • 1/8 teaspoon freshly ground pepper
Other:
  • Shredded lettuce
  • Chopped tomato

Instructions:

4 Mission Uncooked Organic Flour Tortillas, cooked according to package directions; set aside, keep warm

In small bowl stir together all tuna and egg mixture ingredients; mix well.   To assemble taco:  Place about 1/3 cup tuna and egg mixture down center of flour tortilla; top with shredded lettuce and chopped tomato.  Roll up or fold in half to serve.   Repeat with remaining tortillas and ingredients.

(Uncooked Organic Flour Tortilla)

Smoked Salmon Taco

Makes 4 Tortillas

Ingredients:

Salmon Mixture:
  • 4 ounces freshly smoked salmon, shredded (about 1 ¼ cups)
  • ¼ cup finely chopped celery
  • ¼ cup mayonnaise
  • 2 tablespoons finely chopped red onion
  • ¼ teaspoon freshly grated lemon zest
  • ¼ teaspoon freshly cracked pepper
Other:
  • 1 cup (4-ounces) shredded Provolone cheese

Instructions:

4 Mission Uncooked Organic Flour Tortillas, each cooked on one side, according to package directions; set aside, keep warm

In small bowl stir together all salmon mixture ingredients; mix well.   To assemble taco:  On half of the cooked side of one flour tortilla sprinkle 2 tablespoons shredded cheese, top with about 1/3 cup salmon mixture, then sprinkle with another 2 tablespoons shredded cheese.  Fold tortilla over salmon mixture.  Place flour tortilla on medium high hot skillet.  Cover; cook first side for 30 seconds; turn over tortilla and cook second side for additional 30 to 40 seconds.  Remove from heat and cut in ½ to serve.  Repeat with remaining tortillas and ingredients.

(Uncooked Organic Flour Tortilla)

Peanut Butter and Granola Tortilla

Makes 4 Tortillas

Ingredients:

  • ½ cup natural peanut butter
  • ½ cup chopped dried fruit (blueberries, craisins, apricots, bananas, etc.)
  • ¼ cup favorite granola
  • 4 teaspoons honey

Instructions:

4 Mission Uncooked Organic Flour Tortillas, cooked according to package directions; set aside, keep warm.

To assemble tortilla:  On one cooked flour tortilla spread 2 tablespoons peanut butter, sprinkle 2 tablespoons dried fruit, 1 tablespoon granola, and drizzle 1 teaspoon honey over all.  Fold over or roll up to eat.  Repeat with remaining tortillas and ingredients.

(Uncooked Organic Corn Tortilla)

Breakfast Burrito With Cream Cheese

Makes 4 Burritos

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic (2 cloves)
  • ¼ cup chopped red onion
  • ¼ cup chopped red or orange pepper
  • 4 eggs, beaten
  • ¼ teaspoon Kosher salt
  • 1/8 teaspoon freshly cracked pepper
  • 2 ounces cream cheese (or 2 ounces cheese of your choice), cut into small cubes

Instructions:

4 Mission Uncooked Organic Corn Tortillas, cooked according to package directions; set aside, keep warm.

In medium skillet, over medium heat, heat olive oil. Add garlic, onion and peppers. Cook, stirring frequently, until vegetables are tender (3 to 4 minutes). Add eggs, salt and pepper; continue cooking, stirring occasionally, until eggs are nearly done (3 to 4 minutes). Add cubed cream cheese; continue cooking, stirring gently, until cream cheese begins to melt (1 minute). Remove from heat. To assemble burrito: Place about ¼ of egg mixture down center of one corn tortilla; roll up and serve immediately. Repeat with remaining ingredients and tortillas.