Italian Tortillas Recipes

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ITALIAN WRAP RECIPE



Italian Wrap Recipe image

This Italian wrap recipe stuffs antipasto favorites like salami, mozzarella, artichoke hearts, & kalamata olives into a low carb tortilla that's spread with a garlic basil cream cheese. It's the perfect lunch, snack, or casual party recipe. Adapted from Food.com

Provided by Diana Johnson

Categories     Lunch

Time 20m

Number Of Ingredients 11

8 ounces cream cheese, slightly softened
2 tablespoons fresh basil, snipped
1 garlic clove, peeled and pressed
6 Ole Mexican Foods Tomato Basil Xtreme Wellness! Tortilla Wraps
6 green leaf lettuce leaves
3⁄4 cup shredded mozzarella cheese
1⁄2 cup pitted kalamata olives, sliced
1⁄2 cup diced roasted red pepper
1⁄2 cup chopped water-packed artichoke hearts
4 ounces salami
4 ounces ham

Steps:

  • Gently mix cream cheese with the basil and garlic.
  • Spread each tortilla with the garlic basil cream cheese to within 1/4 inch of the edge.
  • Layer each tortilla with romaine, salami, ham, and cheese, leaving a little space on two opposite sides to fold in the ends.
  • Top each wrap with olives, roasted red peppers, and artichoke hearts.
  • Fold in the empty ends then tightly roll up the tortilla and cut each wrap in half on the diagonal.
  • If not serving immediately, wrap in plastic and refrigerate until serving.

Nutrition Facts : Calories 347 calories, Carbohydrate 19.4g grams carbohydrates, Cholesterol 68mg milligrams cholesterol, Fat 22.1g grams fat, Fiber 10.5g grams fiber, Protein 15.3g grams protein, SaturatedFat 11.3g grams saturated fat, ServingSize 1 wrap, Sodium 1136mg grams sodium, Sugar 1.4g grams sugar, TransFat 0 grams trans fat

ITALIAN ENCHILADAS



Italian Enchiladas image

Beef and cheese filled tortillas are baked in a creamy, Italian-style sauce.

Provided by SDHARKER

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 10

Number Of Ingredients 8

2 pounds ground beef
1 large onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (1 pound) loaf processed cheese food, cut into thin slices
2 (26 ounce) cans marinara sauce
2 (6.5 ounce) cans tomato sauce
¾ cup water
20 (10 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the ground beef and onion in a skillet over medium heat. Cook and stir until beef is evenly brown and onion is tender. Drain grease. Mix in soup, and continue cooking until heated through.
  • In a bowl, mix the marinara sauce, tomato sauce, and water. Spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. Fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). Tightly roll each tortilla. Arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. Top with remaining cheese food.
  • Cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 939 calories, Carbohydrate 102.9 g, Cholesterol 93.9 mg, Fat 40.4 g, Fiber 8.9 g, Protein 39.3 g, SaturatedFat 15.4 g, Sodium 2693.9 mg, Sugar 21.9 g

ITALIAN QUESADILLAS



Italian Quesadillas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 9

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Steps:

  • Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
  • Preheat the oven to 250 degrees F.
  • Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
  • Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
  • Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

ITALIAN SAUSAGE TORTELLINI SOUP



Italian Sausage Tortellini Soup image

This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list.

Provided by Tim Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
⅓ cup water
½ cup red wine
4 tomatoes - peeled, seeded and chopped
1 cup chopped carrots
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Steps:

  • Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
  • Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
  • Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 27.7 g, Cholesterol 21.7 mg, Fat 8.9 g, Fiber 4.4 g, Protein 12.4 g, SaturatedFat 3.8 g, Sodium 541.8 mg, Sugar 9.8 g

ITALIAN TORTILLA PIZZA



Italian Tortilla Pizza image

Provided by Ellie Krieger

Categories     appetizer

Time 20m

Yield 2 as a main course, 4 as an appetizer

Number Of Ingredients 6

4 whole-wheat tortillas (6- inches in diameter)
2 medium tomatoes, seeded and chopped
1/4 cup coarsely chopped pitted calamata olives
1/4 cup freshly grated Parmesan
2 tablespoons fresh basil leaves
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the tortillas onto a baking sheet and top each with tomatoes and olives. Sprinkle some cheese on top of each pizza and bake for 10 minutes.
  • Garnish each pizza with torn basil leaves and season with pepper. Allow pizza to cool for a few minutes then slice each tortilla into 4 wedges.

Nutrition Facts : Calories 299 calorie, Fat 14 grams, SaturatedFat 2.5 grams, Sodium 818 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 11 grams

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