“Chicken and fruit wrap” For lunch, I fill a whole wheat tortilla with a mix of grilled chicken, mayo, diced celery, black pepper, and nectarine, apple, and peach pieces. –Allana Goodwin, chef/instructor, Le Cordon Bleu College of Culinary Arts, Miami
“Salmon pinwheels” Stir dill into cream cheese, then slather it over a flour tortilla. Layer with strips of smoked salmon, roll it up, and chill until you’re ready to serve. Slice and garnish with more dill. –Sandy Davis, chef, Showstoppers, New York City
“Mini pizzas” I use corn tortillas for thincrust pizzas. My favorite is Greek pizza! Top with caramelized onions, then sprinkle with diced sundried tomatoes, crumbled goat cheese, sliced black olives, oregano, and cooked ground lamb. –Elizabeth Gordon, author of Allergy-Free Desserts “Easy soup thickener” I toss a few corn tortillas into my Mexican pepper soup (made with poblanos, onions, and chicken stock) and puree with an immersion blender to thicken it. This works with any brothy soup. –Chris Shepherd, chef/owner, Catalan food and Wine, Houston “Mexican-style lasagna” Put a whole wheat tortilla in an ovenproof saute pan coated with cooking spray. Spread on thin layers of salsa, rinsed and drained canned black beans, corn, and reduced-fat Cheddar cheese. Top with another tortilla and repeat twice more, ending with a tortilla. Coat lightly with cooking spray, cover loosely with foil, and weight down with another pan so the edges don’t curl. Bake 20 to 30 minutes at 350°F until heated through. Let cool slightly to firm up, then turn it out and serve with sour cream and salsa. –Robert J. Burmeister, chef, Burmeister’s CHOW, Staten Island, NY
