Spicy Baja Beef Tortilla Wraps

Yum. This is a quick and easy lunch, or light dinner. You might even have most of the ingredients on hand.  I made some of the Creamy Chipotle Dressing for another meal, and had some leftover. The spiciness it adds to this wrap is just so good!

Spicy Baja Beef Tortilla Wraps
Adapted from: Cooking Light,  fresh food fast

Creamy Chipotle Ranch Dressing

1/2 -1 cup light ranch dressing (start with 1/2 cup- add more if it ends up too spicy!)

1 chipotle chile, canned in adobo sauce

1 green onion, cut into 2-inch pieces

Place ingredients into a blender; process until smooth.  Taste, and add more Ranch dressing if it's too spicy!

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Wraps:
6 inch flour tortillas
Lettuce
Monterey Jack cheese (or your favorite), shredded
Avocado - cubed
Pico de Gallo
Roast Beef deli meat, cut into bite sized pieces
chopped Tomato

Warm your tortilla in the microwave for 15 seconds. Spread the Adobo sauce over the tortilla. Layer the rest of the ingredients on top. Eat as a salad, or close the tortilla for a wrap. Enjoy!

Taco Shells and Taco Salad

Mexican again! But, it's timely this time, since Wednesday is Cinco de Mayo! This has become my new favorite way to serve those wonderful beans, meat, and toppings. Turning a flour tortilla into a baked shell is fast, easy, and actually just as healthy as not baking it! The best part of this recipe is that you can do a lot, or just one at a time.

Now, a word about the picture above. I am not totally immune to veggies. I was planning on filling this with salad greens, but when I went to get them out of the fridge, they were spoiled. I promise I eat my greens! :)

Baked Flour Tortilla Shells

Flour tortillas. I used burrito size; other sizes can be used.
A narrow bowl, jar, or oven-safe jug
Cooking spray

Heat the oven to 400. Spray both sides of the tortilla and drape it over an upturned bowl or jar.

Place the bowl with the tortilla on top, into the oven. Cook for 10-15 minutes until the tortilla is crunchy. Remove carefully, and fill with your favorite filling!

Filling ideas:
Lime Cilantro Chicken
Guacamole
Spicy Crockpot Shredded Pork
Refried and Black Beans
LETTUCE! ;)
Sour Cream (Mine in the picture has cilantro mixed in)

Eat while still warm!

Homemade Flour Tortillas

Recipe adapted from OurBestBites.com

2 1/2 c. flour
1 c. very hot water
1 tsp. Kosher salt
1/4 c. shortening

In a heavy-duty mixer, (or by hand!) combine flour and salt. Add in shortening and mix well.
Add HOT water. The hot water helps the shortening melt. Mix until mixture forms a dough.

Divide into portions. Smaller portions = smaller tortillas. Shape portions into round balls.

Preheat a non-stick or cast iron skillet to medium-low heat. Flour your work surface, and roll out the dough into a round shape.

Place dough in preheated skillet. You want the dough to form big bubbles, not small ones. If they are small, reduce the heat.
When bubbles appear, flip the tortilla and cook on the other side. Cook them only until just done, so they stay soft and pliable.

If you are eating them right away, you can just stack them together. Serve with toppings, or eat plain or w/ cinnamon sugar! Yum!