Tijuana Wrap Recipes

TIJUANA WRAP

Steps:

• Spread tortillas evenly with beans.
• Top evenly with salsa, ham, Singles and cilantro.
• Roll up and serve.

MEDITERRANEAN TUNA WRAP

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

ASIAN WRAPS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

MEXICAN WRAPS WITH SIMPLE SALSA

Steps:

• Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
• Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.

CARIBBEAN WRAP

Steps:

• In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and crushed red pepper. Spoon evenly into the tortillas and roll up. Serve each wrap with 2 cups of the mixed greens garnished with the nuts.
• Each serving: 485 total calories, with salad

CARIBBEAN WRAP

Steps:

• Combine chicken, mango, black beans, red onion, cilantro, garlic, and red pepper flakes in a large bowl.
• Divide chicken mixture among tortillas. Roll up tortillas.
• Toss salad greens with dressing in a large bowl; garnish with macadamia nuts. Serve each wrap with 2 cups of salad.

TIJUANA TORTE

Steps:

• Brown beef and onion in pan, Drain.
• Add other ingredients, except cheese.
• Simmer 10 to 15 minutes.
• Place 1/4 cup mixture in a 9x13 baking dish.
• Place a layer of tortillas on top.
• Add more mixture, then cheese.
• Repeat the same until finished.
• Bake at 350 for 25 minutes, until cheese is bubbling.
• Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.

JOHNNY JALAPENO'S TIJUANA ICE CREAM (WITH VARIATIONS)

Steps:

• CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate.
• Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes). Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours.
• CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil.
• Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously.
• Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil.
• Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours.
• FRIED BURRITOS: Form 1/4 cup of ice cream into a 4" long log (or use a sharp knife dipped in hot water to slice). Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours.
• Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry.
• ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.