tortilla roll up


Low-Cal Blueberry Crepe
1 tortilla from @star-ana-low-cal-recipes (25 cal)
1/3 cup (or less) blueberries (30 cal)
Splash lemon juice (0 cal)
1 tsp (or less) 0-cal sweetener

-make tortilla, set aside let cool
-cut in half (it’ll be messy) blueberries; microwave 30 sec
-add lemon juice and sweetener to blueberries
-microwave again 15 sec
-pour blueberries onto tortilla, roll up, and indulge!

Again, 1/3 cup of blueberries results in a LOT of filling, too much for the tortilla. ¼ cup should do it, unless you like a lot of blueberries (like me)

Cheesy salad quesadilla rollup

1 tortilla or flatbread
1 or more handfuls of shredded cheese OR 2 or more slices of cheese
A big handful of salad mix (I like baby greens, spinach or lettuce and I’ll put a couple slices of tomato if I have it, but you could put any vegetables you like. Softer or leafy veggies go best with this)

How to make:
Put cheese on tortilla and spread it out a bit. Put this into the microwave and cook for 45 seconds or 1:30 minutes to melt the cheese. Plop your salad on the tortilla and roll it up!

This is a big comfort food for me with the melted cheese. Plus it’s a good way for me to get vegetables without thinking too hard or struggling with a fork to eat regular salad.

Great for people with limited fine motor skills, can be gluten free if you use GF tortilla. And it’s vegetarian. I consider this to be a 1 spoon recipe for me

TIP for making sure all the salad gets rolled up neatly: put all the salad on the left side of the tortilla instead of the middle or spread out. Then start rolling it up from the same left side. This technique will help keep it from getting squished out the side when you roll it

Banana Dog Bites
Makes 4 servings


  • 2 tortillas (any variety will work; see Note)
  • ¼ cup peanut butter or almond or sunflower butter
  • 2 bananas, peeled


  1. Place 1 tortilla on a flat surface and spread 2 tablespoons of peanut butter on the tortilla to coat it evenly.
  2. Place one whole banana near the edge of the tortilla and roll it up.
  3. Slice the banana dog into ½-inch rounds.
  4. Repeat to make a second banana dog and serve.

Note: If your tortillas are stiff, you can put them in the microwave between 2 pieces of moist paper towel and heat for 15 to 20 seconds, or until softened.

~easy chicken tacos~

hi, it’s your mod, here to share a simple recipe i frequent! so, i wouldn’t really call these “tacos” per se – they’re basically wraps in corn tortillas, since i can’t eat gluten. BUT! whatever they are, they’re super tasty, healthy, and pretty easy to make.


  • shredded chicken
  • corn (i used one single serving packet of frozen corn)
  • diced yellow onion
  • spinach
  • corn tortillas
  • garlic salt to taste


  • frying pan
  • cutting board / knife (unless you used my two tips below, in which case there’s no cutting when you prepare this)

before we begin…

two quick tips to make this a five minute recipe rather than a fifteen or twenty minute one!

  1. chicken : i absolutely HATE handling raw chicken. it’s time consuming and it icks me out. so, when i have the money, i buy a rotisserie chicken from the grocery store (usually around $5). i bring it home, wait for it to get to room temperature, and, as weird as this sounds, i then hand shred it and place it in ziploc bags in individual portions. i freeze some of them and use the rest throughout the week whenever i’m hungry – you can eat them cold or warm. they’re great tossed into almost anything! rotisserie chicken is really easy to hand shred. it’s already cooked perfectly so it just kind of comes apart as you take each part of the chicken off. 
  2. onion : i use onions all the time when cooking. so, sunday afternoons, or whenever i have time / energy, i dice an entire and put it all in a ziploc bag. then, throughout the week, whenever i’m hungry, i can sauté a handful to add nutrition to whatever i’m eating. i highly recommend it! 

now, how to make 

  1. i used frozen rotisserie chicken that i had pre-shredded, so i tossed that into a pan with a little vegetable oil on medium high heat so that could defrost for a bit. once it started to fall apart, i added the diced onion and frozen corn. all of these are eyeballed, since there’s seriously no way to mess it up. 
  2. sprinkle garlic salt while everything is cooking up together. once the onion starts to look translucent, break a bunch of spinach leaves into smaller pieces with your hand and toss them in the pan. remember that spinach cooks down so always put in what looks like too much.
  3. let everything cook together for about two minutes. while this is happening, microwave however many corn tortillas you want in the microwave (i had three for dinner!). usually a minute in my microwave makes me them soft and easy to wrap food in, but it depends on the strength of your microwave.

you’re done! fill your tortillas and roll up the yummy goodness you’ve made. i also like to top this with hot sauce because, duh, hot sauce.



Another quick, easy and delicious snack. I took one whole grain tortilla, spread half a tablespoon of almond butter, sprinkled raw cacao powder and cinnamon. Half a medium banana from earlier this morning cut in half and then sandwiched between blueberries! Place the banana on the far side of the tortilla and roll up. Trim the excess tortilla bits off and slice into bite size pieces. 

okay so my brother is cooking and I’m sitting at the dining table with my laptop and I just hear a strange slapping sound that doesn’t seem to belong in a kitchen and I turn around and there’s my brother slapping 2 corn tortillas together while singing ‘never gonna give you up’ and we make eye contact and he just says ‘wasn’t that corny enough for you’

No one can take credit for coming up with the idea of wrapping Fruit Gushers in a sugary tortilla of Fruit Roll-Ups and Fruit By The Foot, just as no one person can take credit for dipping Wendy’s french fries into a Frosty, even though I’m pretty sure I invented it in August of 2002. And I imagine that if you were to perform an autopsy on the caterpillar from Alice In Wonderland, his insides would look a lot like the inside of a Fruit-Chew Burrito.

4 Recipes That Came From The Mind Of A Child (Taste Tested)

Lightened Up Cheesy Chicken Enchiladas!

Enchiladas are one of my favorite foods. I could eat them for dinner every night if I was allowed to. Wait…I’m an adult. I am allowed to! This might be next on my freezer food preparation list. 

After spending all day Friday with my mom, I was exhausted. I was running on only a couple hours of sleep because of the drive the night before. I tapped out around six and laid on the couch while she made dinner. Sometimes it feels good to be lazy. It feels even better when you are at your parents house. 

Finally it was time to eat. My mom set the table and placed the enchiladas in the center! She has been making healthier swaps in the kitchen lately and lightened them up! They still tasted great! I could hardly tell she changed up the recipe from her original. 

She served the enchiladas with Spanish rice. My dad, her, and I devoured most of the pan. The pictures in this post are leftovers from dinner, and they were even better the next day! 

Ingredients *10 Low Carb 8 Inch Tumaro Tortillas, *1 lb Boneless, Skinless Chicken Breast, (Diced & cooked in frying pan with olive oil) 2 Cups Go Veggie Cheese, 1 Cup Plain Greek Yogurt, *1 Can Diced Green Chilies, *¼ Cup Diced Chili Tomatoes, *½ Cup Fiesta Corn, *3 Tbsp Whole Wheat Flour, *1 Cup Chicken Broth, *½ Cup Red Enchilada Sauce,*3 Tbsp Organic Butter *1 Tbsp Cornstarch.

(You can use any brand of cheese. I just truly love the taste of GoVeggie)

1. Preheat oven to 350 degrees. 
2. In a little mixing bowl, toss together the cooked chicken, enchilada sauce, fiesta corn, chili tomatoes, and 1 cup of cheese. 
3. Fill the tortillas with the chicken mixture. (About ¾ cup in each wrap)
4. Grease a baking dish with cooking spray.
5. Place the rolled up tortillas into the baking pan. 
6. Add organic butter to a saucepan. (On high) Whisk in the flour, cornstarch, and cook for one minute. Add the broth to the sauce and continue to stir until thick. 
7. Remove the saucepan from the heat and then add in the Greek yogurt and chilies. 
8. Pour the sauce over the tortillas with one cup of cheese. 
9. Bake in the oven for 25-30 minutes. 

(In the photo above, that is just ½ of what the enchilada looks like)We devoured the pan and this was all that was left for a picture. So don’t worry; they are much bigger than that tiny half! 

Nutrition: Makes 10 Enchiladas. (Serving Size: 1 Enchilada)

Per Serving: 220 Calories, 18 g Carbs, 9 g Fat, 22 g Protein, 8 g Fiber, 1 g Sugar. 


Chorizo Burritos

I’ve always seen raw chub rolls for sale at the store, but only now have I figured out something to do with them.


  • Brown Rice (1.5 Cups)
  • Chorizo Roll (Raw)
  • Burrito Tortillas
  • Assorted Veggies  (Onion, Pepper, Tomato, Tomalitos)
  • Cheese
  • Salsa
  • Hot Sauce
  • Oil

How To:

  • Steam Rice, Dice your veggies while it cooks
  • Oil Pan, and put the meat in, add a tiny splash of water, cook on med-high to high for ~12-15 min.
  • Take out the meat, add more oil only if necessary, the oil from the meat should be enough
  • Saute veggies for 8-12 min on medium-medium high
  • Lightly toast the tortilla on an open stove burner (gas only!)
  • Put all the ingredients on the tortilla, roll it up, and wrap it in foil

This ended up making 6 total, if I had really stuffed them it probably would have been 4. They re-heat really well and should last you a whole work week.

anonymous asked:



COOKBOOK: Spinach and Avocado Peanut Wrap (VEGAN + HEALTHY)
External image

I know, you’re going to think I’m crazy, but trust me, this combo works.

Just go with it okay. You’ll never know just how good it is until you try it.

Keep reading

Easy Veggie Enchiladas

This is a pretty quick and filling meal that I make regularly. 


  • Tortillas (I like flour, but really any will do)
  • Taco seasoning (you could get a packet of it for like 60 cents, any type of flavoring from mild to spicy will do)
  • Shredded cheese
  • Enchilada sauce–about 2-3 cans (I use the mild red sauce, but pick whichever suits your fancy!)
  • 2 Bell peppers–any colors
  • 1 Large onion
  • Vegetable oil
  • Sour cream (optional)
  • Jalapeños (optional)


  • Slice your bell peppers and onion, place them in a skillet with a couple of tablespoons of vegetable oil (enough to coat the bottom). Cook until they begin to become soft. (If you’re using fresh jalapeños, you could add them at this stage, if you’re using jalapeños from a jar, you could add them at a later stage.)
  • Add about half a cup of water and the taco seasoning packet. Mix together.
  • Remove from heat, add some shredded cheese–I don’t measure, put as much as you want.
  • Pour some enchilada sauce to the bottom of a baking pan, enough to cover the bottom.
  • Scoop the filling onto the tortilla shells, roll them up, place them seam down on the baking pan. Continue until you run out of filling.
  • Pour the rest of the enchilada sauce on top–enough to cover all the enchiladas.
  • Top with the shredded cheese–as much as you want.
  • Bake in oven at 350 for about 20-25 minutes. Longer if you prefer a little crispy, shorter if you prefer softer.
  • Serve with a side of sour cream.

This is enough for two large portions, and can be made to make more or less depending on how many peppers and onions you decide to use. I always have leftovers, and they heat up well.

Optional: Serve with a side of rice. Add chicken, steak, or ground beef to the recipe by cooking it with the peppers an onions.

Taco Bell Filling

All you need is:

1) A can of refried beans

2) A jar of nacho cheese dip (you only need a few tablespoons)

You just mix them together, cook them in the microwave for a minute, and then stir again to ensure the flavors combine well. Tastes great with tortilla chips or rolled up into a flour tortilla, and you can also eat it by itself. Refrigerates/reheats well.

Breakfast Burrito

This is one of my go-to meals for any time of day if I don’t feel like spending a lot of time cooking!


  • 1 large tortilla
  • margarine or butter
  • 2 eggs
  • ¼ cup salsa (more or less to taste)

Optional extra ingredients:

  • Lunch meat slices (or leftover meat)
  • Cheese
  • Bell pepper
  • Mushroom
  • Other vegetables


  1. Chop up any vegetables and meats you are using and put them in a frying pan on low to medium heat with the margarine. Also grate the cheese, if using.
  2. When the meat and veggies are cooked, add the eggs and scramble the ingredients together.
  3. When the eggs are mostly cooked, pour in the salsa and mix it in. Add the cheese, too.
  4. When everything is cooked, pour the mixture onto the large tortilla and roll it up. Voila!

I usually eat this with cucumber slices or grapes if I’m having it for lunch or dinner. To help with cleanup, I like to stick the frying pan and spatula straight into the sink and fill it with soapy water so that the egg and salsa doesn’t have time to harden. This makes it much easier to clean!