5 Delicious Ways to Use Flour Tortillas (Plus Recipes)


Tortillas are a must-have for most pantries, and it is one of the most resourceful staples to have on hand when you are in a cooking bind. Whether you need to grab a meal on the go, prep for school lunches, plan a festive taco night, throw together a dinner casserole, or fix a desert, tortillas are there for the baking save.

Try this recipe for homemade flour tortillas: Recipes For the Bread Baking Challenged

Ultimate Breakfast Tacos

My family either cannot eat store-bought frozen breakfast items or cannot eat cereal, so preparing breakfasts are a necessity, and Sundays have become breakfast taco-making day. All five children prefer to make their tacos their own way, so I cook the ingredients up and let them assemble their tacos however they want.


8-tbs avocado oil (or oil of preference)
1 package shredded country-style hash browns
1-lb breakfast sausage
1 package of bacon
3 tbs butter
12 eggs
4 tbs heavy cream
2 cups shredded Mexican style blend cheese
16 flour tortillas

¼ cup lime juice
1 container pico de gallo
1 can diced jalapenos
Fresh cilantro leaves
1 avocado cut into cubes
Sour cream


  1. Heat 8 tablespoons of avocado oil in a large skillet over medium-high heat. Add frozen hash browns to the skillet and cook for 10 minutes, flip it over, and then repeat. Set aside.
  2. Heat a medium skillet over medium-high heat. Add the loose sausage to the skillet and cook until no pink remains about 10 minutes.
  3. Preheat the oven to 410 degrees Fahrenheit. Line a baking tray with aluminum foil, place bacon side-by-side on the tray. Cook for 15 to 18 minutes until it is at your desired level of crispiness. Remove the bacon from the tray and place it onto a paper towel-lined plate.
  4. Melt 3 tablespoons of butter in a large skillet. Whisk together eggs, salt, and pepper to taste, and 4 tablespoons of heavy cream in a medium-sized bowl. Pour the egg mixture into the skillet and cook over medium heat until the eggs have thickened, and no liquid remains.
  5. Assemble the desired optional items into small serving containers and set them aside.
  6. Spoon hash browns, sausage, bacon, eggs, and cheese into flour tortillas. Add the desired optional items to the tacos. If freezing the breakfast tacos, do not include the optional items until the taco has been thawed and reheated.


Garlic, Ranch, Chicken, Bacon Baked Tortillas

I have been eating a ketogenic diet since last August when my daughter had her first epileptic seizure. Low-carb tortillas have become a bread go-to for me, especially when I am in a time crunch. This lunch item is both quick and delicious.


2 tbs butter
2 tbs ranch dressing (recipe follows)
8 oz cooked chicken, shredded
¼ tsp minced garlic
3 oz mozzarella cheese
3 pieces cooked, crumbled bacon
1 10-inch low-carb tortilla


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a small, microwave-safe bowl, melt 2 tablespoons of salted butter. (I used Kerrygold.) Stir in two tablespoons of ranch dressing and ¼ teaspoon of minced garlic.
  3. Pour the mixture over the chicken and stir until it is well-combined.
  4. Spread the mixture over the tortilla and top the chicken with mozzarella cheese and crumbled bacon.
  5. Cook the tortilla in the oven for about 5 to 10 minutes until the cheese has melted and the edges of the tortilla are turning a golden brown.
  6. Let the tortilla cool for a few minutes. Sprinkle with fresh parsley, grated parmesan, and drizzle additional ranch dressing over the top.

 *Bonus Recipe* Homemade Ranch Dressing

½ cup sour cream
½ cup real mayonnaise
2 tbs heavy cream
1 tbs garlic powder
2 tbs dried parsley
1 tbs dried dill weed
½ tbs minced onion
½ tbs onion powder
1 tsp pink Himalayan salt
1 tsp black pepper


Place all the ingredients inside a mason jar and whisk them together. Keep in the refrigerator for up to one week.

Sheet Tray Chicken and Beef Fajita Tacos with Cilantro Lime Crema Sauce

Everyone loves Taco Tuesday! Try this recipe out next week.

Taco Seasoning Ingredients:

2 tbs spoon chili powder
2 tsp cumin
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp dried Mexican oregano
2 tsp black pepper
4 tsp pink Himalayan salt


Mix ingredients together in a small bowl and set aside.

Tacos Ingredients:

2-lbs Flank Steak
2-lbs chicken breast, sliced
3 tbs olive oil
1 green bell pepper, remove the seeds, and sliced
1 red bell pepper, remove the seeds, and sliced
1 cup sliced mushrooms
1 red onion, sliced
16 flour tortillas

¼ cup lime juice
1 container pico de gallo
1 can diced jalapenos
2 cups shredded Mexican style blend cheese
Fresh cilantro leaves
Sour cream


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the flank steak and chicken on a foil-lined baking sheet and drizzle with 2 tablespoons of olive oil, and then generously season with the taco seasoning.
  3. Add the bell peppers, mushrooms, and red onion and drizzle with olive oil and generously season with the taco seasoning.
  4. Cook for 25 to 30 minutes until the vegetables are browned, the meat is cooked to your family’s liking (mine like medium-rare), and the chicken is fully cooked. Slice the flank steak against the grain. Let rest for five minutes.
  5. Prepare the Cilantro Lime Crema sauce (below) and drizzle over the top of the taco meat.

Cilantro Lima Crema Sauce


¾ cup real mayonnaise
¾ cup sour cream
¼ cup cilantro leaves
Zest of one lime
Juice of one lime
1 tbs diced jalapeno
1 tsp Himalayan pink salt


Place all ingredients inside a blender or food processor and mix well.

King Ranch Chicken Casserole

King Ranch Chicken was one of my mother’s favorite dishes to throw together for dinner. As I have experimented with family recipes through the years, I have added my own spin to her King Ranch Chicken Casserole. If you have food stores, this one will help you use up some of your canned goods that may be getting close to the expiration date.


2 tbs salted butter (I use Kerrygold)
2 cups of tri-color bell peppers; set ½ cup aside
3/4 cup chopped onion
1 garlic clove; minced
1 cup of chicken stock
10.75-oz can Condensed Cream of Chicken Soup
10.75-oz can Condensed Cream of Mushroom Soup
14.5-oz diced tomatoes and chilies (or use Rotel)
½ tsp pink Himalayan salt
1 tsp dried Mexican oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
2 cups shredded chicken breast
6, 12-inch tortillas cut into strips
3 cups shredded Mexican blend cheese
¼ cup fresh cilantro


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Melt 2 tbs butter into a saucepan over medium-high heat.
  3. Add peppers and cook for 3 to 5 minutes until they begin to soften and the onion starts to turn translucent. Next, add the garlic and sauté for a minute more.
  4. Add the Chicken stock, Cream of Mushroom Soup, Cream of Chicken Soup, diced tomatoes, green chilies, salt, oregano, cumin, chili powder, paprika, and shredded chicken to the peppers and onions and mix. Cook for about five minutes.
  5. Spray a 9 x 13-inch casserole dish with avocado oil.
  6. Add 1/3 of the tortilla strips to the bottom of the dish, add 1/3 of chicken and soup mixture, and 1 cup of cheese. Repeat this step two more times.
  7. Bake uncovered for 35 to 40 minutes until the cheese has melted and the dish is hot and bubbling. Let stand for about 10 minutes before serving. Sprinkle with ½ cup additional peppers and cilantro for a touch of color.

Peach Cheesecake Rollups with a Bourbon Peach Sauce

Ten years ago, I learned how to make can bourbon peaches and make bourbon peach preserves. That Christmas, I gave them out as gifts to my family members. My grandfather loved them, and now whenever I make them, I think of him. This recipe adds cheesecake to bourbon peaches for sweet perfection.


24-oz cream cheese
2/3 cup sugar
2 tsp vanilla extract
2.5 cup vegetable oil
15-20 small flour tortillas


1 stick unsalted butter, melted
½ cup sugar
1 tsp cinnamon


1-lb peaches, diced
¼ cup sugar
1/8 cup peach bourbon
1/8 cup water
1/8 cup bourbon peach preserves

  1. In a large bowl, use a mixer to cream the cream cheese, add in the sugar, and then add the vanilla extract.
  2. Take a flour tortilla and place about 2 tbs of the cream cheese mixture in the center of the tortilla. Pull the left flap of the tortilla over the tortilla contents towards the center. (This creates a pocket that holds one side of your filling in place.) Pull the right flap of the tortilla over the cream cheese contents toward the center. (Don’t pull too hard on the ends of the flaps because it could rip the tortilla.) Tuck the top flap of the tortilla underneath the contents using one or two hands and move it towards your body. Starting from your body and moving outward, roll the tortilla forward. This brings the tortilla together into a cylindrical shape. Let the tortilla rest on top of the last flap for a minute or two because it helps fuse the ends of the tortilla together. Repeat until all the cream cheese mixture has been used.
  3. In a large sauté pan, heat the vegetable oil on medium-high heat.
  4. Add a few cheesecake roll-ups to the oil seam side up and fry for one minute on each side. Remove from heat once it takes on a golden-brown color on both sides.
  5. Melt the butter and set aside.
  6. Mix ½ cup of sugar with the 1 tsp of cinnamon.
  7. Using a pastry brush, brush each pastry with butter and sprinkle with sugar and cinnamon mixture.


  1. In a medium saucepan, add the peaches, sugar, peach bourbon, and water and simmer on low to medium heat for about 10 minutes.
  2. Mash the peaches while they are still in the saucepan, and then add the peach preserves. Allow the mixture to simmer on low for an additional 5 to 7 minutes until the sauce thickens. Remove from the heat.
  3. Use the peach bourbon sauce to dip the cheesecake rollup in.


Additional Reading:

Hardtack The Modern Version vs. Traditional Version

5 Ways To Store Meat Without A Refrigerator

7 Delicious Ways To Use Your Summer Vegetable Harvest

Simple Make-Ahead Freezer Meals For the Busy Mom

Organic Pantry Cooking For Less Than $5 a Meal


This article was originally published at Ready Nutrition™ on June 1st, 2021


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