Best 4 Tortilla Filled With Lunchmeat Recipes

TORTILLA FILLED WITH LUNCHMEAT

Tortilla Filled with Lunchmeat image

This recipe is for filled tortillas for lunches. Any type of lunch meat can be used. Easy to make, and other children will be begging to eat your child's lunch!

Provided by Doe Millican

Categories Main Dish Recipes Pork Ham

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

1 (12 inch) flour tortilla
2 tablespoons whipped cream cheese
3 slices ham
1 banana pepper, seeded and sliced

Steps:

Spread the cream cheese evenly onto one side of the tortilla. Lay the slices of ham over the top. Place the banana pepper slices in a straight line down the center of the tortilla. Roll up into a cylinder.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 63.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.7 g, Sodium 838.7 mg, Sugar 4.1 g

FILLED TORTILLA RECIPE

Filled Tortilla Recipe image

Get out the refried beans and salsa to enjoy an easy, cheesy tortilla recipe! This flavorful Filled Tortilla Recipe is ready in just 10 minutes.

Provided by My Food and Family

Categories Meal Recipes

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 flour tortillas (6 inch)
2 Tbsp. PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® 99% Fat Free Refried Beans
1 Tbsp. TACO BELL® Thick & Chunky Salsa

Steps:

Spread half of each tortilla with 1 Tbsp. cream cheese spread. Spread remaining half of each tortilla with 1 Tbsp. beans, then drizzle with salsa.
Fold each tortilla into quarters to make triangle.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 830 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 3 g, Protein 8 g

FABULOUS TORTILLA FILLING!

Fabulous Tortilla Filling! image

This is an evolved recipe. I started with a recipe for cinnamon lime fajitas, but I'm not keen on the potatoes. I didn't have peppers; but I do have cabbage...Look, a recipe for fajitas using cabbage! But it's raw and it's winter....nahhh. This is what I came up with & as weird as it sounds, it is delicious! At least to us - everybody, even THE PICKY ONE, loved this. No leftovers for the 4 of us but it's easily doubled. It says 8 tacos because that is the yield I got with corn tortillas. Please remember that flour tortillas are often bigger & will need more filling. I hope someone else enjoys this, too!

Provided by Elmotoo

Categories One Dish Meal

Time 40m

Yield 8 tacos

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breasts
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon your favorite chili powder
2 tablespoons lime juice
3 tablespoons oil
1 large onion, sliced finely
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon your favorite chili powder
1/2 head cabbage, shredded finely about 6c
1 tablespoon oregano
2 tablespoons lime juice
1/2 teaspoon salt
8 corn tortillas (or flour tortillas)

Steps:

In a 9x13" baking dish, sprinkle chicken with salt, cinnamon & chili powder. Add lime juice & swish it all around; marinate for awhile, half hour or so while the oven preheats.
Preheat the oven to 450°F When hot, add pan of chicken for about a 1/2 hour until cooked. Remove from pan to a cutting board to cool a bit before slicing thinly (like a flank steak) and returning to pan.
While the chicken is in the oven --.
If you have one, a 12" cast iron skillet is perfect for this. Heat 3TB oil over medium to low heat. Add onion & seasonings. I used regular 'chili powder' but next time might use ancho or even chipotle. Slowly caramelize the onion. Add cabbage, oregano, lime juice & salt. Toss until wilted. Remove from heat.
If using flour tortillas, warm and make fajitas! If using corn, briefly fry in hot oil and make tacos! Heck, roll into a tortilla & make enchiladas! Go for it!
Add chicken & cabbage/onion mixture to wrappy device of your choice & enjoy! We didn't use salsa, sour cream, guacamole, or cheese but you could!

STUFFED ROLLED TORTILLAS

Stuffed Rolled Tortillas image

Provided by Michele Urvater

Categories Cheese Vegetable Bake Kid-Friendly Quick & Easy Dinner Casserole/Gratin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 12 tortillas or 4 to 6 servings

Number Of Ingredients 12

Ingredients

For the Filling
3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
For the Assembly and Cooking
12 corn or flour tortillas
1 cup ricotta or cottage cheese
2 cups spaghetti sauce, homemade or prepared
1/2 cup shredded cheese, such as Cheddar or mozzarella
For the Garnishes: (use two or three of the following)
About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
1/2 cup chopped fresh coriander or parsley
1 lemon or lime cut into wedges

Steps:

Preheat oven to 375°F.
Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.