Gluten Free Taco Salad Bowl
Enjoy Toufayan's Gluten Free Taco Salad Bowl recipe! Perfect for a quick lunch or dinner idea for the whole family.
Ingredients
1 Toufayan Gluten - Free Wrap
Avocado oil spray
Equipment
6 - inch Oven Safe Bowl(a 6 - inch springform pan works well for the outer pan)
3 - inch Oven Safe Bowl
Directions
Method
Preheat your air fryer to 350 degrees F for 3 minutes. Lay one Toufayan Gluten-Free wrap on a cutting board and spray lightly with avocado oil. Oil side down, place the wrap into a 6-inch outer bowl and use your hands to press the wrap into a bowl shape. Spray the wrap lightly with avocado oil again and place the inner bowl on top of the wrap.
Place your prepared wrap set up into the air fryer and air fry for 3-minutes to set the bowl shape.
Open the air fryer and use tongs to remove the outer bowl leaving just the wrap and inner bowl; air-fry for another 2 to 3-minutes. Leaving the inner bowl acts as a weight and keeps air bubbles from forming in the center of the wrap. PLEASE NOTE: BOTH BOWLS WILL BE HOT-USE TONGS TO REMOVE!
If you’d like additional browning on the inside of the taco bowl, remove the inner bowl from the air fryer and flip the bowl over. Air-fry an additional 1-2 minutes, watching closely for your preferred crispness.
Fill with your favorite taco salad ingredients: ground taco meat, rotisserie chicken, steak, cheese, sour cream, salsa and avocado.
Cut and serve immediately.
Gluten Free Chicken Enchilada Crunch Wraps
Enjoy Toufayan's Gluten Free Chicken Enchilada Crunch Wrap recipe! Perfect for a quick lunch or dinner idea for the whole family. Click here for a video tutorial!
Ingredients
2 Toufayan Gluten-free Wraps
2 tsp Sour cream
3-4 oz cooked chicken patty (can sub ground, shredded or leftover rotisserie)
6 Corn Tortilla Chips
2 tbsp Avocado Guacamole
¼ cup Shredded Mexican Cheese Blend
Directions
Take 1 Toufayan wrap and cut a 4-5 inch circle from the center; set aside.
Spread sour cream on the second wrap, add chicken, then place tortilla chips in a circle – pointed edges toward the center.
Top with guacamole, then cheese.
Add the center of the Gluten Free Wrap from step 1 on top of the ingredients that were added to the center in
steps 2 & 3.
steps 2 & 3.
Place wrap, folded side down, in a dry skillet (no oil) on medium-high heat and cook until wrap is golden brown – approximately 3-5 minutes; flip and cook until golden.
Cut and serve immediately.
Toufayan Chips & Charcuterie
A perfect way to add Toufayan Wraps (or any of your favorite Toufayan tortillas) to your decorative & delicious charcuterie board! Click here for a video tutorial!
Ingredients
2 Toufayan Tortillas (your favorite)
Cooking spray
Hummus (your favorite)
1 tbsp Salami
0.50 tsp Olives
Dill pickles
3 Fruit
1 cup Cheese
Directions
METHOD:
Pre-heat oven to 425 degrees
Line a baking pan with foil, spritz with oil; set aside
Cut each tortilla into approximately 16 pieces each
Place pieces on foil-lined pan, spritz with a bit more oil
Bake for approximately 4 minutes, until crisp and golden; watch carefully as they burn quickly
Remove from oven, sprinkle with salt and set aside
TO MAKE THE BOARD:
Place hummus on one end of the board; add 2 sections of salumi at opposite ends leaving space in the middle of the board for the chips
Repeat with fruit and cheese
Fill small bowls with olives and pickles
Add chips to the middle of the board
Serve!
Gluten Free Chips
Need a satisfying crunch but without the calories or gluten? Create Gluten Free Chips effortlessly for you and your family made from one item in your pantry. Customize this with as much or as little flavor with your own spices and dips.
Ingredients
1 Toufayan Gluten-Free Wrap
Cooking Spray (Avocado spray preferred)
Your choice dried herbs/spices; we used: Italian herb mix, Everything Bagel-style, Cinnamon-Sugar
Directions
Preheat oven to 400 degrees F.
Line a sheet pan with foil, spray with cooking spray; set aside.
Using a knife or a pizza wheel, cut the gluten-free wraps into 4 strips and then each strip into chip-size pieces.
Place on sheet pan and spritz lightly with cooking spray.
Bake for 3-4 minutes; watch carefully as they brown quickly!
Remove when golden and edges begin to brown.
Sprinkle with desired dried herb and/or spice mix.
Serve immediately.
A Few suggestions for dipping:
- Marinara sauce
- Ranch dressing
- Whipped Cream Cheese
- Whipped Feta Cheese
- Marinara sauce
- Ranch dressing
- Whipped Cream Cheese
- Whipped Feta Cheese
Gluten Free Tortilla Enchilada
Tonight's quick meal, always gluten free and complete with oozing cheese and fresh-from-the-garden corn and cilantro! Enjoy the rave reviews at the dinner table!
"Thank you Toufayan, for making gluten free meals enjoyable for the entire family!"
Recipe courtesy of Cindy Soovajian Thompson
Ingredients
1 package Toufayan Gluten Free Wraps
1 lb ground turkey
8 oz package cream cheese
2 tbsp olive oil
1 small onion, chopped
1 can (15 oz.) stewed tomato
1 can (15 oz.) enchilada sauce
2 ears of fresh corn, cut from the cob
1 can (4 oz.) chopped green chilies, drained
½ tsp salt
¼ tsp pepper
2 cups shredded Jack cheese
fresh cilantro
Directions
Preheat oven to 350 degrees.
Brown turkey in oil with onion. Add tomato, enchilada sauce, corn, chilies, salt and pepper. Simmer for 5 minutes.
Pour 1/2 of the sauce into a 9x13 baking dish.
Spread cream cheese over half of each of the six tortillas. Fold each tortilla in half and lay across the baking dish, partially layering each.
Pour remaining sauce over the top.
Top with cheese and sprinkle with cilantro.
Bake at 350 degrees for 15 minutes or until the cheese is melted and tortilla edges crisp up.
Gluten Free Tortilla Pie
Such an easy, quick meal from start to finish. Enjoy this fun favorite with any kind of Toufayan Wraps!
Ingredients
1 package Toufayan Gluten Free Wraps
1 lb ground turkey
½ cup chopped onion
2 cloves garlic, minced
1 tsp chili powder
1 can diced tomato (14.5 oz.)
1 cup ricotta cheese
½ cup shredded mozzarella
3 tbsp cilantro
½ cup shredded chedar
Salsa
Sour Cream
Directions
In a skillet, brown turkey with onion and garlic. Stir in chili powder and tomato. Simmer to heat through.
In a bowl, mix ricotta with mozzarella, 2T cilantro, salt and pepper to taste.
In a round baking dish, layer tortilla, meat, tortilla, ricotta, then repeat until ending with a tortilla. Top with cheddar, sprinkle with cilantro.
Bake at 400 degrees for 15 minutes or until the edges of the tortilla crisp up.
Top with salsa and a dollop of sour cream.
Cuban Inspired Gluten Free Wraps
Gluten Free wraps with a distinctive Cuban-pressed flavor! Click here for a video tutorial!
Ingredients
1 Toufayan Gluten-Free Wrap (your favorite flavor)
2 tbsp regular mustard
4 slices deli ham
¼ cup smoked pulled pork (unsauced) – can also sub thinly sliced pork roast
4 slices of dill pickle
4 slices of deli swiss cheese
Directions
Method
Spread 1 Toufayan wrap with mustard, leaving about ½ to 1-inch edge
Layer ham down the center followed by the pickles, pork, cheese
Starting with the end closest to you, roll edge towards the top, pulling the wrap towards you as you roll
Cut in half; serve immediately
Salmon Everything Wrap
Smokey, creamy and everything nice. Enjoy this breakfast delight with your favorite Toufayan Wrap. Click here for a video tutorial!
Ingredients
1 Toufayan Everything Wrap
3 tbsp whipped cream cheese
4 slices smoked salmon
Shaved red onion
Capers
Fresh dill
Microgreens
Directions
Spread Everything Wrap with Cream Cheese
Add Smoked Salmon
Top with Red Onion, Capers, Fresh Dill and Microgreens
Gluten-Free Black Forest Ham & Cheese Wrap
Enjoy this delectable treat on any one of your favorite Toufayan Wraps! Click here for a video tutorial!
Ingredients
1 Toufayan Gluten-Free Wrap of your choice
2 tbsp grated Parmesan cheese
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
0.50 cup arugula
0.25 tsp each salt/pepper
3 deli-sliced Black Forest Ham
Directions
Grate Parmesan cheese and set aside.
In a medium-sized bowl, whisk together olive oil and red wine vinegar; add a pinch of salt and a few grinds of black pepper.
Add arugula and toss lightly until leaves are coated; set aside.
Lay wrap on a flat work surface and layer with ham, arugula and parmesan cheese; starting with the edge closest to you, begin rolling the wrap towards the top of your suface
Slice and enjoy!
Pepperoni Skillet Pizza
A new spin on a family favorite. These pepperoni skillet pizzas are simple yet classic! Click here for a video tutorial!
Ingredients
1 tbsp olive oil
1 Toufayan Original Wrap
4 pepperoni
2 diced Mozzarella
salt and pepper to taste
Directions
Heat cast iron skillet over medium heat
Add 1-2 teaspoons olive oil; spread to cover bottom of the skillet
Place Toufayan wrap into the skillet, brush with pizza sauce, cover with pepperoni slices and mozzarella
Skillet fry for 2-3 minutes or until the bottom of the wrap is golden and crispy
Place skillet under a broiler until cheese is melted and bubbly – about 2 minutes
Remove from broiler, place on cutting board
Salt/pepper to taste; drizzle with olive oil, cut and serve!
Gluten-Free BBQ Skillet Pizza
A light and easy to make pizza. Enjoy with your favorite Toufayan Wraps! Click here for a video tutorial!
Ingredients
1 tbsp olive oil
1 Toufayan Gluten-free Original Wrap
3 tbsp Gluten-Free BBQ sauce
4 cooked sausage
2 diced Mozzarella
2 tbsp chopped green onion
Fresh Parmesan for garnish
Fresh fennel fronds for garnish
Crushed red pepper (optional)
salt and pepper to taste
Directions
Heat cast iron skillet over medium heat
Add 1-2 teaspoons olive oil; spread to cover bottom of the skillet
Place Toufayan wrap into the skillet, brush with BBQ sauce, add sausage, mozzarella and green onion
Skillet fry for 2-3 minutes or until the bottom of the wrap is golden and crispy
Place skillet under a broiler until cheese is melted and bubbly – about 2 minutes
Remove from broiler, place on cutting board and sprinkle with parmesan cheese, garnish with fennel fronds and crushed red pepper if using
Salt/pepper to taste; drizzle with olive oil, cut and serve!
Greek Nachos with Feta-Yogurt Sauce
Zesty and fresh, these nachos are sure to satisfy your every craving! Recipe courtesy of zestfulkitchen.com
Ingredients
Feta-Yogurt Sauce
1 6-oz container full fat plain Greek yogurt
4 oz feta
1/4 cup fresh mint
2 tbsp fresh oregano
2 tbsp extra-virgin olive oil
1 clove garlic, chopped
zest of 1/2 a lemon
1 tbsp fresh lemon juice
Kosher salt and black pepper to taste
For the Greek “Salsa”
1 cup diced English cucumber
1 cup quartered grape tomatoes
1/2 cup diced Kalamata olives
1 tbsp Kalamata olive brine
For the Pita Chips
6 6-inch garlic-flavored Toufayan Bakeries pita bread, halved horizontally, each half cut into 8 triangles
Olive oil cooking spray
1 tbsp za’atar (see below for homemade blend)
Kosher salt and black pepper to taste
1 15 oz can chickpeas, rinsed and drained
Pickled onions (optional)
Directions
For the yogurt sauce process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth. Season with salt and pepper and set aside.
For the salsa, combine cucumber, tomatoes, olives, and brine; set aside.
Preheat oven to 375° with rack set in middle position.
Line two baking sheets with parchment paper. Arrange pita slices on sheets, coat with cooking spray, sprinkle with za’atar and season with salt and pepper. Bake pita chips until toasted and golden brown, 7–8 minutes.
Transfer pita chips to a serving platter, sprinkle chickpeas and salsa over chip. Arrange pickled onions over top, if using. Drizzle with yogurt sauce and serve with additional sauce on side.
Pulled Lamb Mediterranean Nachos
Great news lamb lovers! Here's another great recipe for all of you to enjoy! Use your favorite Toufayan Pita and let us know how you loved these Mediterranean nachos! Recipe courtesy of spicechronicles.com
Ingredients
For the Lamb
2 tbsp olive oil
1 tsp whole cumin seeds
1 large onion thinly sliced
6 cloves of garlic, thinly sliced
4 to 6 lamb loin chops (about 1 and 1/2 pounds of lamb)
1 tsp salt or to taste
1 tbsp dried oregano
1 tsp red pepper flakes
For the Pita Chips
4 loafs of toufayan sweet onion or multigrain pita
olive oil to drizzle
For the Toppings
1/2 cup crumbled fresh feta cheese
1 cup chopped tomatoes
1 cup sliced mini bell peppers
1/4 cup diced cucumber
2 tbsp chopped red onion
1/4 cup beaten yogurt (optional)
2 tbsp chopped fresh parsley
2 tbsp pine nuts
Smoked paprika
Directions
Heat the olive oil and add the whole cumin seeds and wait until the seeds begin to sizzle. Add in the onion and the garlic and cook for 5 minutes.
Add in the lamb chops and cook for 4 to 5 minutes until the lamb chops are well browned.
Add in the salt, oregano and red pepper flakes and 1 cup water. Cover and cook the lamb for 2 hours on very low heat until the lamb is very tender. You can use a pressure cooker to speed up the time.
Remove the lid and cook until all the water is absorbed. Cool and shred the meat.
While the lamb is cooking, pre-heat the oven to 350 degrees. Cut the pita bread into pieces and separate the layers Sprinkle with olive oil and bake for about 6 to 7 minutes until crisp.
To assemble in a deep bake proof casserole add a layer of pita chips, add the shredded lamb. Cover with more pita chips and add the crumbled feta cheese, and chopped tomatoes. Bake for about 10 minutes until the feta cheese has melted.
Toss with the cucumbers, red onions and parsley! Drizzle with the yogurt if using and the pinenuts.
Sprinkle with smoked paprika
Serve hot and enjoy!
Greek-Inspired Nachos
Nachos are one of the most popular appetizers there are. Change up the traditional way of serving them with these Greek inspired pita nachos! Recipe courtesy of smarteatingforkids.com
Ingredients
4 Toufayan Bakeries pita rounds, garlic flavored
2 tbsp olive oil
Salt and pepper, to taste
4 oz feta cheese
1/2 cup plain Greek yogurt
1 lemon
1/2 pint cherry tomatoes, diced
1 small cucumber, diced
1 cup garbanzo beans, drained and rinsed
Directions
Heat oven to 350 degrees.
Cut pita into small triangles.
Layer the pita onto a cookie sheet and brush with olive oil.
Bake for 5-10 minutes, flipping once or twice, until they begin to darken.
Remove from oven and sprinkle with salt, to taste.
Meanwhile, in a food processor, combine the feta, yogurt, mint and zest and juice of a lemon.
Plate the pita chips, top with the yogurt-feta sauce and pile on the veggies.
Alternatively, serve everything deconstructed (chips…n dip style). To do this, toss the veggies and garbanzo beans with a bit of olive oil and serve in a bowl, alongside the yogurt-feta sauce and pita chips.
Southwest DIY Lunchable Pita
Assembly required! The quickest and easiest to prepare lunchable for your kids to enjoy. Recipe courtesy of parentingdiabetes.com
Ingredients
1 Toufayan Pita
1-2 tbsp. Salsa
1-2 tbsp Canned beans, rinsed
1-2 tbsp Tomatoes
1-2 tbsp Lettuce
1-2 tbsp Shredded Cheddar Cheese
1-2 tbsp Corn kernels
1-2 tbsp onions (optional)
Directions
Cut pitas in half.
Put rest of ingredients into separate containers.
Assemble when ready to eat.
Vegan Pita Quesadillas
The tastiest vegan quesadilla you will ever have, is super simple and easy to make. Recipe courtesy of fittingintovegan.com
Ingredients
1 Package Frozen Peppers, defrosted
1 Toufayan Garlic Pita
2 tbsp Taco Seasoning
2 tbsp Grapeseed Oil
1/2 cup Dairy Free Cheddar Cheese
Directions
Defrost veggies in the microwave.
In a saute pan drizzle oil and turn on heat. Dump in veggies and liquid.
Start browning then add the taco seasoning.
As veggies brown, split the pita in half with a knife – like two tortillas.
Once veggies are done, dump into a bowl and place the pitas flat on the pan to brown.
Once was and a little browned take out and place on cutting board. Layer cheese and veggies on one half then place the other half on top.
Place whole thing in pan let brown, then carefully flip and brown other side.
Plate up and enjoy!
Corned Beef and Cabbage Quesadilla
A wonderful fusion between the originally Tex-Mex quesadilla, and the traditionally Irish corned beef and cabbage. Recipe courtesy of sinfulnutrition.com
Ingredients
1 Toufayan low-carb pita, or pita of choice
3 slices cooked corned beef
1/4 cup cooked green cabbage
2 slices swiss cheese
1 tbsp yellow or brown mustard
Directions
Heat a large skillet over medium heat.
Carefully slice pita bread into top and bottom halves.
Spread mustard on both slices of pita bread.
Top one piece of bread with a slice of Swiss cheese.
Add corned beef and cabbage.
Top with remaining Swiss cheese and other bread half.
Heat in skillet for 2-3 minutes or until golden brown.
Flip and cook for an additional 1-2 minutes.
Cut in quarters and serve with additional mustard for dipping if desired.
White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points
Enjoy the smooth taste and texture of the Romesco and zucchini noodles along side your delicious Multigrain Pita. Recipe courtesy of culinarynutritioncuisine.com
Ingredients
White Bean Romesco Sauce
2 red peppers (or 1 jar roasted red peppers in water, drained)
2 garlic cloves, peeled
1/2 cup roasted unsalted almonds
1 Toufayan Multi Grain Pita, torn into small pieces
1 tsp red pepper flakes
1 14 1/2 oz can diced tomatoes, drained
1 14 1/2 oz can white beans, drained and rinsed
1 tbsp parsley leaves
1 tsp sweet or smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
spritz of lemon juice (optional)
Zucchini Noodles
8 zucchini (approximately one per person) or 32 ounces of spiralized zucchini noodles if you do not have a spiralizer
Toasted Pita Points
4 Toufayan Multi Grain Pitas
2 tbsp extra virgin olive oil
1/4 tsp kosher salt
Directions
Roasting the Peppers
Place them whole directly on gas burners to roast, turning occasionally and allowing the skin to blacken.
Once skin is blackened, wrap peppers in plastic wrap and allow to steam.
Once cool, unwrap peppers, peel off blackened skin under cold running water, and take out seeds and membrane.
Processing Ingredients
Set up a food processor and add garlic, mincing until fine. Scrape down sides, add almonds, 1 Toufayan Multi Grain Pita, and red pepper flakes and process until minced. Scrape down sides and add peppers, tomatoes, white beans, parsley, paprika, salt, and pepper. Process until smooth.
With food processor running, add vinegar and olive oil, process until smooth. Taste, add a spritz of lemon juice to brighten if desired.
Spiralize zucchini, approximately one zucchini or 1-1.5 cups zucchini noodles per person.
Optional: Saute zucchini noodles in 1 tablespoon of olive oil for ~3-4 minutes
In a large bowl, combine Romesco and Zucchini Noodles.
Toasted Pita:
Preheat oven to 400 degrees F.
Line baking sheet with foil or parchment paper. Cut 4 Multi Grain Toufayan Pitas into 8 pieces each, toss with 2 tablespoons olive oil and ¼ teaspoon kosher salt, and spread out in even layer on baking sheet.
Bake for 15 minutes until golden brown.
Serve Romesco and Zucchini Noodles with Toasted Pita. Delicious!
Strawberry Pita Nachos
Dessert nachos! Sweet cinnamon sugar coating and fresh strawberries, drizzled with Greek yogurt and chocolate syrup. Recipe courtesy of healthyaperture.com
Ingredients
1 Toufyan whole wheat bread pita bread, cut into 8 wedges
1/2 tsp melted butter
1 tsp cinnamon sugar
3 tbsp plain low-fat Greek yogurt
1 tbsp chocolate syrup
1/2 cup sliced strawberries
Garnish: additional chocolate syrup
Directions
Preheat oven to 325 degrees F.
Brush oil evenly over pita wedges and sprinkle with cinnamon sugar. Bake for 10 minutes or until just crisp. Arrange chips on a plate.
Combine yogurt and chocolate syrup in a small bowl; drizzle over chips. Top evenly with strawberries. Garnish with additional chocolate syrup, if desired.
Sweet Maple Bacon Pita Chips
Sweet maple syrup with crispy bacon on your favorite Toufayan Pita! Whats not to love? Recipe courtesy of autumnptw.com Click here for a video tutorial!
Ingredients
Toufayan low carb pitas
low sodium bacon
maple syrup
brown sugar
unsalted butter
vanilla extract
Directions
Preheat oven to 325 degrees F.
Line a rimmed baking sheet with parchment paper and lightly grease the parchment with cooking spray. Set aside.
Cut 3 pita pockets in half lengthwise into discs.
Melt 1/2 stick of butter. Lightly brush the pitas with some of the melted butter.
Meanwhile, cook your bacon. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the oven right when they were a medium-pink color.
Drain the bacon on a paper towel-lined plate.
Microwave or stove top the maple syrup, remaining butter, brown sugar and vanilla extract until hot bubbly and dissolved.
Top pitas with torn pieces of the cooked bacon. Pour liquid over the pita breads.
Bake at 350 for approx. 25 minutes or until bubbling and caramelized.
Remove from the oven and allow the pan to cool or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.
Super-Simple Pita Chips - Two Ways
The shortest route to a wonderful treat. Enjoy with your favorite dip! Recipe courtesy of fittingintovegan.com
Ingredients
1 package Toufayan Pitas
1 tsp Pumpkin Pie Spice
1 tsp Poultry Seasoning
Coconut Oil Spray
Directions
Set oven to 425 degrees. Line two small baking sheets with foil.
Split pitas in half then cut into small triangles. Dump on onto the baking sheets – splitting evenly between both sheets.
Spread out evenly then spray with coconut oil.
Sprinkle pumpkin pie spice on one sheet, and poultry seasoning on the other.
Mix with hands, then spread out and spray again with spray.
Bake 15 minutes.
Take out and let cool completely.
Enjoy – eat alone or in hummus or yogurt!
Mediterranean Strata
A Mediterranean dish, perfect for any meal of the day. Recipe courtesy of laurengibsonrd.com
Ingredients
1 Package of 6 Toufayan Heath Baked Pitas 1 inch squares
1 tbsp olive oil
1 onion, diced
1/2 cup pitted kalamata olives, sliced
1 x 16 oz package frozen chopped spinach, thawed
1/2 cup sundried tomatoes, chopped
1/2 cup roasted red peppers, diced
1 cup feta cheese
8 eggs
2 cups milk
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
Directions
Preheat the oven to 350°F. Lightly grease a 9 x 12" baking dish.
In a large fry pan, heat olive oil over medium high heat. Saute onions for 5 minutes or until lightly golden.
Squeeze liquid from spinach. Add to onions and saute for another 2-3 minutes.
Add olives, peppers and tomatoes to vegetable mixture.
Add approximately half of the pita and half of the vegetable mixture to the baking dish. Use a wooden spoon to distribute the vegetable mixture amongst the pita. Top with half of the cheese.
Repeat previous step using the remaining pita, vegetable mixture and cheese.
In a bowl, whisk together eggs, milk and spices. Pour egg mixture over ingredients in baking pan.
Let sit for 30 minutes, allowing the liquid to soak into the bread. Alternatively, cover and refrigerate overnight.
Bake strata for 40-50 minutes, until puffed up and starting to brown. Allow to sit for 15 minutes before serving.
Butternut Squash Pita Nachos
These butternut squash pita nachos bring a fall twist to the table packed with Brussels sprouts, cranberries, pancetta and caramelized onions. Courtesy of runningtothekitchen.com
Ingredients
3 Toufayan whole wheat pitas, cut into 8 wedges each
1 tbsp olive oil
1 tsp dried rosemary
salt and pepper to taste
4 pancetta, chopped
1.50 cubed butternut squash, peeled and cut into about 1/4-1/3 inch cubes
0.25 tsp cinnamon
1 cup shredded Brussels sprouts (about 3 large sprouts thinly sliced)
0.50 medium red onion, sliced
1 tsp minced garlic
0.25 tsp chili powder
pinch red pepper flakes
0.50 cup cranberries
8 gouda, grated
4 sharp white cheddar, grated
Directions
Pita wedges
Preheat oven to 400 degrees.
Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper.
Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.
Toppings
Place a small cast iron skillet over medium-high heat. Once hot, add the pancetta and cook until fat is rendered and pieces start to crisp up. Transfer pancetta to a plate with a slotted spoon leaving the fat in the skillet.
Add the butternut squash to the skillet with the cinnamon and season with salt and pepper to taste.
Cook for about 10 minutes until softened and starting to brown/caramelize around the edges.
Add the Brussels sprouts, red onion, garlic, chili powder, red pepper flakes and more salt and pepper to the skillet. Toss to combine and continue cooking another 5-7 minutes until everything is softened and the squash is starting to break apart.
Add the cranberries to the skillet and cook another 1-2 minutes until just heated through.
Transfer the contents of the skillet to the dish with the pancetta.
Place 1/3 of the pita chips in the bottom of the same skillet. Top with 1/3 of the cheeses then 1/3 of the vegetable mixture. Repeat 3 times until all the ingredients are used up.
Transfer skillet to the oven and bake for 5-7 minutes until cheese is melted and gooey.
Remove from oven and serve warm.
Chicken and Black Bean Freezer Burritos
Simple and easy to prepare. Indulge in these tasty burritos anytime of the week! Courtesy of thelemonbowl.com
Ingredients
8 Toufayan tortillas or gluten free wraps
2 shredded cooked chicken (rotisserie works well)
2 cooked brown rice
15 can black beans - drained and rinsed
2 salsa
1 cup shredded 2% mild cheddar cheese
Directions
In a large bowl, mix together chicken, rice, beans and salsa.
Working in an assembly line, begin by filling one tortilla with ½ cup of the chicken and bean filling.
Sprinkle with 2 tablespoons shredded cheese
To roll burritos, bring the bottom over the filling and then fold left and right side while you tightly roll the rest of the tortilla or wrap.
Continue until all of the tortillas are filled and wrapped.
To freeze, wrap each burrito individually in plastic wrap and place in a large resealable plastic bag before placing in the freezer.
To reheat, simply microwave until warm, about 60 seconds.
Hummus Chicken Salad Wraps
Quick, simple, and delicious. These Hummus Chicken Salad Wraps are the perfect meal on the go! Courtesy of azestybite.com
Ingredients
1 rotisserie chicken, chopped
1 cup chopped celery
1/3 cup chopped white onion
2/3 cup plain hummus
salt and pepper to taste
6 Toufayan Multi-grain Wraps
Directions
Chop all vegetables and place in large bowl.
Cut chicken into small chunks/or finer. Add the chicken and hummus to the large bowl and stir.
Add the salt and pepper and then cover with saran wrap and refrigerate for at least 30 minutes.
Roll up the hummus chicken salad in wraps before serving.
Breakfast Lasagna
Start your day off right with this delicious blend of your favorite breakfast treats! Courtesy of basilmomma.com
Ingredients
4 Toufayan Bakeries multi-grain wraps
6 large eggs, scrambled
2 cups of each of the following:
Shredded cheddar cheese
Thawed hash brown potatoes
Cooked breakfast sausage
1 C cooked bacon, chopped
Sour cream, tomatoes or salsa as garnish
Directions
Preheat oven to 350 degrees.
Spray a spring form pan with non-stick spray. Alternately- you could use a 9" round cake pan.
Place a base layer wrap, it's okay if it is too big.
Add the sausage and bacon, dust with cheese, add a wrap.
Add the potatoes, dust with cheese, add a wrap.
Add the eggs, dust with cheese, add a wrap.
Dust with remaining cheese.
Bake for 40 minutes or until cheese and fillings are bubbly.
Allow to cool 15 minutes.
Remove spring form sides.
Slide onto a cutting board.
Slice into wedges.
Mojito Berry Salsa with Salted Caramel Chips
Sweet and smooth, this easy to make caramel refreshment is sure to keep you wanting more. Courtesy of hezzi-dsbooksandcooks.com
Ingredients
For the Mojito Berry Salsa:
1 cup strawberries, diced
1 cup blackberries, cut in half
1 cup blueberries
1 lime, juiced and zested
3 tsp sugar
1 tsp rum (optional)
4 fresh mint leaves, chopped
1 bag Toufayan Gluten Free Salted Caramel Pita Chips
For the Homemade Cinnamon Sugar Chips:
2 Toufayan Plain Wraps
cooking spray
4 tsp sugar
2 tsp cinnamon
Directions
In a medium bowl combine the strawberries, blackberries, and blueberries. Set aside.
In a small bowl combine the lime juice, lime zest, sugar, and rum. Mix well.
Pour the lime mixture over top of the berries and mix well. Sprinkle with chopped mint. Serve with Salted Caramel Pita Chips.
If you want to make your own cinnamon and sugar chips, preheat the oven to 350 degrees.
Cut the Toufayan Wraps into 12 triangles using a pizza cutter. Place them on a baking sheet.
Spray each triangle with cooking spray and sprinkle with the cinnamon and sugar.
Bake for 5-7 minutes or until the chips are beginning to turn brown. Remove from oven and allow to cool 3-5 minutes or until the chips are crisp.
Serve with the Mojito Berry Salsa.
Gluten-Free Bacon, Lettuce, Avocado And Tomato Wrap
Start off your day with this perfect combination of ingredients rolled up in one of Toufayan's delicious Gluten-Free Wraps! Courtesy of smithbites.com
Ingredients
2 Toufayan Gluten-free Spinach wraps (or your favorite)
6 slices thick-cut bacon
2-4 butter lettuce leaves
2 small tomatoes, cut into 1/4-inch rounds
1 half avocado, sliced into 1/4-inch wedges
mayo or avocado aoli
Directions
Preheat oven to 425 degrees
Cover a rimmed baking sheet in foil; place a wire cooling rack over the baking sheet and lay bacon slices on top of cooling rack
Bake for 15-minutes or until bacon is crispy; set aside
Spread wrap with mayo or aoli; assemble starting with the tomato, pinch of salt and pepper, then 3 slices of bacon, followed with 2 lettuce leaves and finish with half of the avocado for each wrap
Starting from the bottom, roll the wrap upward about 2-inches, then fold each side inward towards the center leaving the top of the wrap open
Enjoy with a sour pickle wedge and chips – at least that's the Smith Bites way!
Chicken Bacon Ranch Quesadillas
They’re quick. They’re easy. And they’re infinitely adjustable. Courtesy of poetinthepantry.com.
Ingredients
4 slices bacon
1 pound chicken breast tenders
1 Tablespoon olive oil
3 Tablespoons Greek seasoning blend
4 Toufayan Classic Plain Wraps (or Gluten Free Wraps)
¼ cup Ranch dressing
1 cup shredded Cheddar cheese
8-12 sun-dried tomato halves, sliced
Directions
Line a rimmed baking sheet with aluminum foil and lay out the bacon on it, ensuring the pieces don't overlap. Bake at 375 degrees for 20 minutes, or until crisped. Remove to paper towel-lined plate and break into pieces once cooled. Set aside.
While the bacon is cooking, coat the chicken tenders in Greek seasoning blend. Heat the olive oil in a large cast iron skillet and then add the chicken. Cook until no longer pink in the middle and juices run clear, about 5-7 minutes on each side.
Cut the chicken in chunks and set aside.
Lay out the wraps and spread 1 Tablespoon of Ranch dressing on each.
Sprinkle 2 Tablespoons shredded cheese over half of each of the wraps.
Divide the chicken evenly, spreading over half of each of the wraps.
Sprinkle the sun-dried tomatoes, bacon, and additional 2 Tablespoons shredded cheese over half of each of the wraps, then fold them in half.
Preheat a cast iron skillet to medium and cook the quesadillas one at a time, 3-4 minutes per side, until lightly browned and the cheese has melted.
Remove to plates, cut in half, and serve.
Gluten-Free Ham & Cheese Wrap with Honey Mustard
Deliciously simple! This quick and easy food fix is perfect at home or on the go. Enjoy it with any of Toufayan's Gluten Free Wraps.
Ingredients
2 Toufayan Gluten-Free wraps
Honey Mustard (recipe follows)
4 slices deli ham (more if thin-sliced)
2 slices deli Swiss cheese
Fresh Arugula or tender baby greens
FOR THE HONEY MUSTARD
2 Tablespoons Dijon mustard
1 teaspoon honey
Directions
In a small bowl, mix mustard and honey until well blended; set aside
Lay one wrap on cutting board and spread with honey mustard; add your arugula or tender greens to fill the center leaving about a one-inch border all around
Place ham on top of the greens in the center; top with cheese
Starting from the bottom, roll up about 1/2-inch, fold in the sides about 1/2-inch and roll, tucking the sides as you go
Cut on the diagonal and serve immediately
Chinese Chicken Wraps
Chinese chicken salad in a wrap. A fresh, healthy taste and a satisfying light meal. Spice it up a little by adding freshly ground mustard seed to the sauce before combining.
Click here for a video tutorial!
Ingredients
4 Toufayan Bakeries Wraps (of your favorite flavor)
5 wonton wrappers, sliced into strips
2 chicken breasts
1 tbsp soy sauce
0.50 tsp sesame oil
cooking spray
3 romaine lettise, coarsely chopped
1 cup shredded red cabbage
2 carrots, peeled and cut into matchstick-sized pieces
2 Mandarin oranges, peeled and sectioned
2 scallions, sliced
Dressing
0.25 cup mayonnaise
1 tbsp sugar
1 tbsp rice wine vinegar
1 tsp Dijon mustard
0.50 tsp grated fresh ginger
0.25 tsp sesame oil
Directions
Preheat oven to 425º F.
Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until golden brown and delicious. Remove and set aside.
Increase oven to broil.
Spray the same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.
In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.
Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.
Gluten Free Crockpot Enchiladas
A very special dinner, completely gluten-free!
Ingredients
2 pounds ground beef
2 cans black beans, drained and rinsed
1 16-oz container of tomato salsa
1/2 cup water
1 teaspoon cumin
2 teaspoons chipolte chili powder
4 cups shredded cheese (I used a mix of jack, cotija and cheddar)
1 package Toufayan Savory Tomato wraps, cut in halves
salt/pepper to taste
shredded lettuce (optional)
cherry tomatoes (optional)
Directions
In a large skillet, brown meat until no longer pink, 7-10 minutes; add beans, salsa, water, cumin and chipolte chili powder
Mix well and bring to a boil; reduce to simmer and cook for 10-minutes
In a crockpot, layer enchilada mixture, tortilla halves, and some of the cheese; repeat layers dividing ingredients evenly and ending with cheese – you should have 5 layers total
Cover and cook on low for about 4 hours – might be a little more or less depending on your crockpot
Serve on a bed of shredded lettuce and cherry tomatoes if desired
Chipotle Shrimp Quesadillas
You are sure to be pleased with this classic spread.
Ingredients
1 tablespoon vegetable oil
½ pound medium shrimp, peeled and deveined
1 teaspoon chipotle chili powder
1 small red bell pepper, cut into thin strips
4 Toufayan Wraps
1 cup shredded Monterey Jack cheese
1 scallion, sliced
guacamole, optional
Directions
In large skillet over medium-high heat, in hot oil, cook shrimp until lightly browned and cooked through, stirring occasionally.
Remove shrimp to bowl. To drippings remaining in skillet, add red pepper; cook until pepper is tender-crisp.
Place two Toufayan Wraps on work surface, top each with shrimp, red peppers, shredded cheese and scallion.
Top with remaining wraps.
Preheat grill or large skillet.
Cook quesadillas about 5 minutes or until bottom is very crisp, then carefully flip and cook another 2 to 3 minutes until cheese is melted.
To serve, cut quesadillas into wedges.
Grilled Caprese Quesadilla
A delicious and easy snack or appetizer, courtesy of mountainmamacooks.com
Ingredients
4-5 Sun Dried Tomato Wraps from Toufayan Bakeries
4 oz fresh mozzarella, thinly sliced
1 pint cherry tomatoes, halved or quartered
fresh basil
kosher or sea salt
pesto for serving, optional
Directions
Evenly divide the mozzarella cheese, cherry tomatoes and fresh basil on half of each wrap. Sprinkle with a pinch of sea salt.
Fold the wraps in half and grill on medium heat 3-4 minutes on each side until the wrap is toasted and the cheese is melted.
Slice into thirds and serve with pesto if desired.
Chicken and Asparagus Wraps with Dill Cream Cheese
Enjoy this nutritious delight, courtesy of mountainmamacooks.com
Ingredients
4 Toufayan wraps of your favorite variety
16 stalks of asparagus washed and trimmed
1/2 lb. chicken cutlets
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch each of kosher salt and black pepper
lettuce