Mexican and Chinese Tortilla wraps
January 16th, 2006
This was an experiment, but it worked out really well. It is a mixture of Mexican and Oriental flavours, so I suppose that you could call it fusion. It’s really quick to make, and very tasty. I have included it as a slightly unusual addition to the "use your noodle" roundup, hosted by Amy.
Tagged with: IMBB # 22 + Noodle
Ingredients:
- about 200g fresh mixed vegetables, julinned. I used carrot, red and yellow pepper, string beans and baby corn (you can cheat and buy a pre-cut mixed pack from Woolworths).
- about 1/2 cup frozen corn kernels
- 2 cloves garlic
- 3 fresh chillies (birds-eye if possible)
- 2 cups cooked vermicelli or angel-hair noodles
- 4 flour tortilla bases
- 1 cup grated mozzarella cheese
Method:
- Stir fry the veges, corn, garlic and chilli in a little peanut and sesame seed oil. Don’t over-cook – keep them crisp.
- On a flat tortilla put a little of the noodles, followed by some of the stir-fry mix.
- Finally put some cheese on top.
- Roll the tortilla into a tube, and close with two toothpicks.
- Repeat for other tortilla’s.
- Back at 180 deg C for about 10 minutes to make the base nice and crisp.
- You can skip the last step and eat them soft if you like. You can also pop them into the fridge and eat cold. If you like, add a few chicken strips to the stir-fry.
- Serve with tomatoe salsa and guacamole.
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January 17th, 2006 at 8:34 am
hey that sounds delish.
I’m gonna have to make that for dinner tonight.
thanks guys.
February 1st, 2006 at 4:51 pm
Fantastic idea to meld those two bits together and it sounds really delish.
January 15th, 2009 at 7:29 am
How does one make your own tortilla / or other wraps?
Many thanks
Hans
January 15th, 2009 at 9:00 am
Sorry, I have no idea. I just buy the ready-made tortilla from the store:-(