The Mission TorTilla recipe Book ®

The Mission® Tortilla Recipe Book
Mission® Foodservice can help you
turn your deli into something delicious.
Our consistently fresh, high quality,
versatile products allow you to expand
your menu and wow your customers
with easy-to-prepare, eye-catching
culinary creations. We hope you’ll find
this recipe book to be an inspirational
guide to what’s possible when you run
your operation Without Borders.™
Bourbon Street Deli Wrap
Yield: 6 Wraps
Ingredients:
Mission® 12" Tomato Basil Wraps (#10250)
6 each
Reserved Creole Mustard-Mayo Mixture
Reserved Creole Olive Relish
Oven Roasted Deli Turkey
12 Slices
Deli Sliced Smoked Provolone Cheese
6 Slices
Deli Sliced Mortadella
6 Slices
Deli Sliced Salami
Iceberg Lettuce, Shredded
12 Slices
6 oz.
PREPARATION METHOD ( 1 Wrap ):
1.
Heat a Mission® 12" Tomato Basil Wrap according to
package instructions, and then lay flat on a work surface
and spread 1 oz. (2 Tbsp.) of Creole Mustard-Mayo mixture over the entire wrap edge to edge. Next spread 2 oz. (¼ C) of olive relish over the top half of the wrap.
2.
Lay 2 slices of turkey in the middle top half of the wrap
followed by 1 slice of provolone, 1 slice of Mortadella and
2 slices of salami. Top the stack of meat and cheese with
1 oz. (½ C) of shredded iceberg lettuce, fold the bottom half up and then fold in each side to form an open ended wrap.
3. Repeat for remaining wraps.
Bourbon Street Deli Wrap (Cont.)
Creole Mustard - Mayo Spread
Ingredients:
Mayonnaise
8 oz.
Spicy Creole Mustard
3 oz.
Tabasco Original Hot Sauce
®
6 dashes
Preparation Method:
1. Combine ingredients in a small mixing bowl and whisk
to incorporate, reserve for assembly.
Creole Olive Relish
Ingredients:
Kalamata Olives, pitted
6 oz.
Pimento Stuffed Green Olives
6 oz.
Garlic Cloves, smashed
2 each
Roasted Red Bell Pepper, peeled and seeded
1 each
Italian Flat Leaf Parsley, minced
3 Tbsp.
Extra Virgin Olive Oil
2 Tbsp.
Preparation Method:
1. Combine all ingredients in a food processor and pulse until pieces are small enough to spread. Reserve for assembly.
Black Forest Ham & Apple Wrap
Yield: 5 Wraps
Ingredients:
Mission® 10" Heat Pressed Flour Tortillas (#10420)
5 each
Mayonnaise
7.5 oz.
Whole Grain Mustard
1.5 oz.
Kosher Salt
¼ tsp
Ground Black Pepper
¼ tsp
Apple Cider Vinegar
½ tsp
Whole Red Leaf Lettuce Leaves
10 each
Deli Sliced Munster Cheese
5 each
Granny Smith Apple, thinly sliced half-moon slices
1 each
Red Onion Rings, thinly sliced
10 each
Deli Sliced Black Forest Ham
12.6 oz.
PREPARATION METHOD ( 1 Wrap ):
1. Mix mayonnaise, mustard, salt, pepper and vinegar
together in a small mixing bowl and reserve for assembly.
2.
Slightly warm a Mission® Flour Tortilla and spread 3 Tbsp. of mustard-mayo evenly over entire wrap. Place 2 leaves
of red lettuce on the top middle of the wrap. Top with
one slice of Munster cheese, followed by 2 red onion rings and 6 slices of apple. Fold 5 slices of black forest ham, place over the apple slices, fold up the bottom of the wrap and then fold in sides to form an open ended wrap.
3. Repeat for remaining tortillas.
Spicy Caribbean Chicken Quesadillas
Yield: 6 quesadillas
Spicy Jerk Chicken Mixture
Ingredients:
Deli Rotisserie Chicken, skinned and chopped into small pieces
Roasted Red Bell Peppers, seeded and diced
Fresh Pineapple, small sliced
Jerk Spice Blend
Pineapple Juice
Fresh Cilantro, minced
1 each
7 oz.
10 oz.
2 Tbsp.
4 fl oz.
.5 oz.
Preparation Method:
1. Combine all ingredients in a mixing bowl.
Reserve chilled for assembly.
Ingredients:
Mission® 12" Chipotle Chile Wrap (#10253)
Reserved Chicken Mixture
Shredded Pepperjack Cheese
Non-Stick Cooking Spray
6 each
24 oz.
To Coat
PREPARATION METHOD ( 1 quesadilla):
1. Pre-Heat flat top griddle to 350°F.
2.
Heat a Mission® Chipotle Chile Wrap according to package
instructions, then lay on a work surface. Spread 4 oz.
(approx. ½ C) of the reserved chicken mixture on one half of the wrap. Top with 4 oz. (approx. ½ C) of shredded Pepperjack, hold to form a half moon.
3. Lightly spray the griddle with non-stick spray and toast quesadilla for 2–2 ½ minutes per side. Cut into quarters and serve.
4. Repeat for remaining quesadillas.
Green Chile Chicken Snack Wrap
Yield: 5 Wraps
Ingredients:
Mission® 10" Heat Pressed Flour Tortillas (#10420)
Fried Popcorn Chicken Pieces
Iceberg Lettuce, pre-shredded
Roasted Green Chile Salsa Verde
5 each
12.5 oz.
5 oz.
6.5 oz.
Colby Jack Cheese, grated
3 oz.
Fresh Red Tomatoes, medium diced
4 oz.
PREPARATION METHOD ( 1 Wrap ):
1.
Toss ½ C (approx. 2.5 oz.) of fried popcorn chicken pieces
with 2 tablespoons (approx. 1.5 oz.) of salsa verde. Microwave a Mission® Flour Tortilla on high for 10 –15 seconds transfer
to a work surface.
2.
Place ½ cup of shredded iceberg lettuce on the top
middle of the tortilla and top with sauced chicken pieces.
Add 2 tablespoons (approx. 5 oz.) of Colby Jack
cheese, followed by 2 tablespoons (approx. 8 oz.) of
diced tomatoes.
3. Fold up the bottom of the tortilla. Fold in each side to form an open-ended snack wrap.
Smoked Salmon Pinwheels
Yield: 12 individual pinwheels
Ingredients:
Mission® 12"x14" Flatbread (#25399)
1 each
Low Fat Cream Cheese
2.0 oz.
Light Sour Cream
2.0 oz.
Fresh Lemon Zest
1 Tbsp.
¼ tsp
Kosher Salt
Fresh Tarragon, minced
1 Tbsp.
Fresh Parsley, minced
1 Tbsp.
Sunflower Seeds, roasted
2 Tbsp.
Black Sesame Seeds
½ tsp
Fennel Seeds, toasted
¼ tsp
Fresh Salmon
4.5 oz. filet
(grilled with salt and pepper, cooled and hand shredded)
Red Onion, thinly sliced
.5 oz
Capers, drained
.5 oz
PREPARATION METHOD:
1. Mix cream cheese, sour cream, lemon zest and salt
in a small bowl.
2.
Lay the Mission® Flatbread on a work surface with the longest side facing you. Spread mixture evenly over
entire Mission® Flatbread. Evenly distribute minced herbs and seeds. Then layer on the shredded grilled
salmon, sliced red onions and capers. Make sure to spread
evenly from edge to edge as it will help with rolling and
forming equally sized pinwheels.
3. Begin at the bottom of the flatbread and roll tightly forward to form a cylinder. Slice into 12 equal
pinwheel portions.
Roasted Green Chile Caesar Pinwheels
Yield: 12 individual pinwheels
Ingredients:
Mission® 12"x14" Flatbread (#25399)
1 each
Roasted Poblano Peppers, skin and seeds removed and chopped
2.5 oz.
Prepared Caesar Dressing
8 oz.
Romaine Lettuce, thinly sliced
4 oz.
Radicchio Lettuce, thinly sliced
Hand Picked Fresh Cilantro Leaves
1.5 oz.
¼C
Crumbled Cotija Cheese
1.5 oz.
Roasted Corn Kernels
2.5 oz.
Peppered Smoked Bacon, cooked and chopped
2 oz.
PREPARATION METHOD:
1. Place roasted Poblano peppers and Caesar dressing into
a food processor or blender and process until smooth.
Reserve for assembly and additional pinwheels.
2. Toss a ¼ cup of dressing with romaine, radicchio
and cilantro to combine. Add remaining ingredients
and toss again. Lay the Mission® Flatbread on a work
surface with the longest side facing you. Spread Poblano pepper and Caesar dressing mixture evenly over entire Mission® Flatbread making sure to spread edge to
edge as it will help with rolling and forming equally
sized pinwheels.
3. Begin at the bottom of the flatbread and roll tightly forward to form a cylinder. Slice into 12 equal
pinwheel portions.
For more ideas without borders,
visit www.missionfoodservice.com
1159 Cottonwood Lane Suite 200
Irving, TX 75038
©2012 Mission Foods, Inc. “Without Borders” is a trademark of Mission Foods, Inc.
1-800-443-7994
www.missionfoodservice.com
MFS0010040