3 easy ways to use leftover tortillas and wraps to make a little bit go a long way! You know how it is, you buy tortillas or wraps, use a few and the remaining ones end up going to waste. Not anymore! There are several ways to make use of these stragglers and today I am going to show you 3 easy ways to use leftover tortillas and wraps!
3 Easy Ways to Use Leftover Tortillas and Wraps
When it comes to making use of leftovers it helps to think outside the bun so to speak. After a while your ideas can get kind of flat (ha!) and leads to waste. Anyone can slap some meat on a tortilla, roll it up and call it a day. But have you thought about using leftover tortillas and wraps in a dessert? As the base of a crunchy after school snack pizza or as a crispy vessel to hold mashed beans and cheese?
If you have been following along for a while then you know that I am a pretty big fan of Toufayan Bakeries. From pitas to wraps, bagels to flatbreads, they offer a whole line of baked foods that are hearty and delicious. In addition, they also offer items that are low-carb and gluten-free. One of the things I really like about Toufayan is that if the package says ‘sundried tomato’ or ‘roasted garlic’ then it actually tastes like it with a good consistency. No bland wraps here!
Again I am partnering with Toufayan to share a few ways my family enjoys eating their baked foods. So today I am sharing 3 easy ways to use leftover tortillas and wraps because we have all been there. You know, a family of 4 that leaves 2 lonely tortillas in a pack to rot in the refrigerator. Well- no more! Here are 3 easy ways to use leftover tortillas and wraps and each idea uses 2 tortillas!
A great after school snack
You know that as soon as your kids get home from school they march straight to the kitchen to chow down. Or at least MY sons do! This quick treat is easily customize to what your kids like or what you have on hand. Here I slathered each fresh from the oven wrap with peanut butter and topped with bananas before a final drizzle of chocolate sauce.
Preheat your oven to 350 degrees. Line a baking sheet with parchment and lay out 2 tortillas. Brush each one with a bit of melted butter then sprinkle with cinnamon and sugar. Bake for 10 minutes or until puffy and crunchy. Remove from oven and slather with your choice of toppings.
A quick lunch
These black bean and cheese taquitos are another way to use up a little bit of this or that you might have left over. Whether you bake them in the oven or sizzle in a bit of olive oil in a skillet like I did, these are a great (quick) lunch or light dinner!
Add 1 bit of olive oil to a deep skillet, enough to cover half the depth of a taquito. Heat oil to medium heat and add each taquito, seam side down, to the hot oil. Carefully flip over after 2 minutes and cook the other side. Remove and allow to cool on a paper towel. Pictured: smashed black beans and cheese wrapped in a Toufayan sundried tomato wrap with a bit of sour cream and Sabra roasted garlic salsa.
A little something sweet
When I was growing up I remember eating at a particular chain Mexican-style restaurant that had the tastiest desserts. Well 1 really- fried ice cream. Under this ‘fried’ ice cream was a crispy tortilla dusted in cinnamon and sugar and actually fried to the point of utter puffiness. To this day I still love a little bit of vanilla ice cream with a crispy, cinnamon wafer alongside it. Make your own dessert garnish (or stand over the sink and eat it by itself at midnight) for ice cream or…anything really. All you need is a few leftover wraps (I used Toufayan classic), melted butter, sugar, cinnamon and an oven. Viola!