Archives Recipes
Lentil Soup With Crispy Pita
The perfect soup recipe on a cold winter day with a crispy Toufayan pita to pair perfectly with it.
Ingredients
Ingredients
For Crispy Pita
2 Toufayan pitas
Canola oil for frying
Pinch salt
½ tsp Za’atar
For Soup
3 tbsp Olive oil
1 Onion, finely chopped (approximately 1 cup)
⅓ cup Mozzarella cheese
2 Cloves of garlic, minced
2 tbsp Chopped cilantro stems
2 tsp Ground coriander
1 tsp Salt
½ tsp Pepper
1 cup Dried brown lentils
6 cups Vegetable stock
3 cups Swiss chard, stems removed and roughly chopped
2 tbsp Lemon juice
Chopped cilantro leaves for garnish
Directions
Method
For Crispy Pita
Separate the front and back of each pita, then slice them into 1-inch strips; deep-fry the strips in oil until they turn golden. Remove from the oil and place them on a plate lined with paper towels. Season with salt and za’atar; set aside.
For Soup
Heat olive oil in a soup pot; add chopped onions and minced garlic and cook until softened. Add chopped cilantro stems, ground coriander, salt, and pepper, cooking until the mixture becomes fragrant.
Add lentils and vegetable stock, bringing it to a boil. Reduce the heat and simmer for 20 minutes or until the lentils are tender.
Stir Swiss chard and lemon juice into the lentil soup, continuing to cook for a few more minutes until the Swiss chard is wilted and tender; remove from heat, adjust seasonings if needed, and ladle the soup into bowls. Garnish with crispy pita chips and cilantro leaves. Serve immediately.
Fattoush Salad
Let's add some crunch to this refreshing salad using Toufayan Pita!
Ingredients
Ingredients
1 Toufayan Pita
Olive oil (for brushing)
1 cup Mixed cherry tomatoes
1 Head of Romaine lettuce (washed and cut into bite-sized pieces)
¾ cup Feta cheese (coarsely crumbled)
Fresh Oregano - leaves picked from 2 sprigs (approx 1 teaspoon)
1 tsp Za'atar
¼ cup Pomegranate seeds
Dressing
½ tsp Garlic powder
2 tsp Extra virgin olive oil
1 tbsp Red wine vinegar
¼ tsp Sea salt
Pinch of black pepper
Directions
Method
Preheat the oven to 350ºF.
Combine all dressing ingredients in a jar, seal it, and shake well; set aside.
Place the pita bread on a baking tray, brush it with oil, and bake for 8–10 minutes or until it turns lightly golden and crisp; tear into bite-sized pieces.
Halve the cherry tomatoes.
In a serving bowl, mix the lettuce, tomatoes, feta, oregano, za'atar, and pita; add the dressing and gently toss to combine. Sprinkle with pomegranate seeds and serve immediately.
Stuffed Crust Pizza
Who doesn't love more cheese?! Make this colorful pizza with a stuffed crust using a Toufayan wrap of your choice!
Ingredients
Ingredients
1 Toufayan wrap (favorite variety)
4 Cheese sticks (mozzarella, cheddar, colby jack - your choice)
2-3 tbsp of BBQ Sauce
⅓ cup Chopped cooked chicken
2 tbsp Mini bell pepper, thinly sliced
1 tbsp Green onion, thinly sliced
⅓ cup Mozzarella cheese
Directions
Method
Preheat the oven to 400ºF.
On a baking sheet, place four cheese sticks on the outer edges of a Toufayan wrap (top, bottom, right, left) and fold the edge of the wrap over each cheese stick. Secure each edge of the wrap with one or two toothpicks. The center should now look like a square. Partially bake in the oven for 4-5 minutes until lightly brown.
Remove from the oven and discard the toothpicks. Spread BBQ sauce in the center of the square; add the chicken, bell pepper, green onion, top with mozzarella cheese.
Bake or broil for an additional 5 minutes until the cheese is melted and edges are golden brown; serve immediately.
Cheesy Flatbread Dunkers
Take your tomato soup to the next level with our Cheesy Flatbread Dunkers – golden, crispy triangles of cheesy delight that perfectly complement the warmth of a classic tomato soup.
Ingredients
Ingredients - Makes One Whole Dunker
1 Toufayan Flatbread
2 tbsp Olive oil
½ cup Shredded cheddar cheese
¼ tsp Garlic powder
¼ tsp Dried oregano
¼ tsp Onion powder
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)
Directions
Method
Preheat your oven to 375°F.
In a small bowl, mix olive oil, garlic powder, dried oregano, onion powder, salt, and pepper.
Brush both sides of each flatbread triangle with the seasoned olive oil mixture.
Sprinkle the cheese mixture evenly over the flatbread and bake for 8-10 minutes or until the edges are golden and the cheese is melted and bubbly.
Remove from the oven and let them cool for a couple of minutes; sprinkle with fresh chopped parsley if using, cut into wedges, strips or pieces and serve alongside your favorite bowl of hot soup (we’re partial to tomato).
Serve immediately.
Brunchiladas
Next time you are hosting a brunch, try this delicious twist on classic enchiladas - Brunchiladas!
Ingredients
Ingredients
1 tbsp Olive oil
8 oz Breakfast sausage
½ Medium onion, finely chopped
½ Green pepper, finely chopped
1 Medium carrots, peeled and finely chopped
½ Packet of taco seasoning
1 tbsp Milk
4 Toufayan Bakeries Keto Wraps
Fajita sauce
Crema or sour cream
Hot sauce, if desired
Directions
Preheat oven to 375°F.
Sauté sausage with olive oil, breaking it up with a wooden spatula until lightly browned. Add onions, pepper, and carrots and cook until softened, about 5 minutes.
Sprinkle with taco seasoning and mix. Beat eggs with black pepper and milk in a medium bowl and add to sausage with 1/2 C. cheese. Cook eggs to your desired doneness and set aside.
Cover bottom of an 8x8 glass baking dish with some fajita sauce and evenly divide eggs into each wrap and roll into a tube. Place in baking dish and top with more fajita sauce, crema or sour cream, the remaining cheese and place in oven.
Bake for 15 minutes and allow to rest for 5 before serving with hot sauce, if desired.
Serves 2.
Cranberry Brie Flatbread Pizza
This cranberry brie flatbread will have your friends and family begging for you to make this festive treat all year round!
Ingredients
1 Toufayan Bakeries flatbread
3 oz Goat cheese, room temperature
6 oz Brie, room temperature with rind removed
¼ cup Fresh cranberries
¼ cup Chopped walnuts
2 tbsp Honey
Directions
FOR THE CHICKEN:
Pre-heat your oven to 450°F
Spread goat cheese on your flatbread and then spread brie on top. Top with cranberries, and walnuts and then drizzle evenly with honey.
Place on a baking sheet and into the oven until bubbly and crispy, about 10 minutes.
Remove from oven and allow to cool for 5 minutes before serving.
Makes 1 flatbread pizza.
Christmas Tortilla Cookies
Get ready to savor the season – roll, cut, and decorate your way to delicious holiday cheer!
Ingredients
Ingredients
Toufayan Bakeries plain wraps
Cookie cutters
Butter or olive oil
Egg white, lightly beaten
Decorating sugars and frosting
Directions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Use cookie cutters to cut out your favorite shapes out of the wraps. Use a butter knife to cut through the cutter to loosen the wrap if needed.
Butter or spray the shapes with oil and place them on your baking sheet. Cover with a second piece of parchment paper and flatten with a second baking sheet on top. This will allow the “cookie” to bake flat.
Bake for 5-7 minutes, just until barely browned. Remove and allow to cool on a cooling rack.
Repeat process with the rest of the cut-outs.
Once cooled, you can brush on a little bit of egg white and decorate with sugars. Place back in the oven for 2 minutes to harden the egg white. Remove and decorate with frosting, if desired.
Christmas Pinwheel Tree
Delight your family with a tasty twist on tradition. Wrap up the holiday spirit with our festive Christmas Pinwheel Tree tortilla wraps!
Ingredients
Ingredients
4 Toufayan Bakeries Spinach Tortilla wraps
8 oz Whipped cream cheese
¾ cup Dried cranberries, chopped
3 tbsp Finely chopped chives
16 Slices of turkey
8 Slices of cheese, like Havarti
Directions
In a medium bowl mix cream cheese, cranberries and chives until combined.
Place the tortilla on a working surface and spread the cream cheese mixture evenly throughout the 4 tortillas.
Top with 4 slices of turkey and 2 slices of cheese each.
Roll tightly into a tube and cut into pinwheel pieces, about 1-inch thick. Discard end pieces.
Build a Christmas tree or the shape of your choice and serve immediately.
Serves 4
Cheesy Crispy Mini Croissants
Perfect for a party, these mini croissants are the most delectable bite-sized treat you can make for friends and family.
Ingredients
12 Toufayan Bakeries mini-croissants, cut in half
2 cups Shredded cheese of your choice
Brie cheese or soft cheese of your choice
Preserves or jams of your choice
Directions
Disperse shredded cheese on a non-stick griddle on medium-high heat and once melted, lay down the croissant flat-side-down on the cheese. Allow the cheese to crisp up and turn off the heat.
Let cool and remove from pan. Repeat until all of the croissants are crusted in cheese.
Break off croissant halves from each other, keeping crispy strand of cheese in place.
Spread some soft cheese and top with preserves and then top it with top half of croissant with cheese.
Place on a serving dish and serve immediately.
Makes 12 mini-croissant bites.
Doritos Crusted Quesadillas
Neither you or your friends are going to believe how delicious these special, cheesy quesadillas are!
Ingredients
Ingredients
1 cup Crushed Doritos, or chips of your choice
2 Toufayan Bakeries tortillas of your choice
Softened butter
Jarred Queso or melted Velveta-style cheese
2 cups Shredded cheese of your choice
Quesadilla fillings of your choice
Directions
Spread crushed Doritos or chips on a large flat plate or platter. Brush the back side of both tortillas with Queso and press it into the crushed chips to adhere evenly.
Spread about a tablespoon of butter evenly over a non-stick griddle heat on medium heat. Place the tortilla, chip-side-down and top immediately with 1 cup cheese. Distribute any other fillings of your choice.
Once the cheese is melted, fold it over like a book and allow it to crisp up on both sides. Repeat with the second tortilla.
Cut into wedges and serve immediately.
Makes 2 quesadillas.
Brie and Preserves Crispy Pita Appetizers
An easy appetizer to make during the holidays that your family and friends will want to make a yearly tradition!
Ingredients
Ingredients
4 Toufayan Bakeries white pita bread slices
Olive oil spray
1 Small cold brie or camembert cheese, cut into 4
Fruit preserves or jam of your choice
Directions
Directions
Spray both sides of your pita bread with olive oil. Place one pita bread inside your air fryer and add a brie wedge on top. Top with 3-4 tablespoons of preserves and air fry at 400°F for 6-7 minutes until the pita is golden brown and the cheese has started to melt.
Carefully remove from air fryer and cut into wedges before serving.
Work in batches to make the rest feeling free to combine different cheeses and preserves.
Makes 4 pitas.
Thanksgiving Keto Flatbread Stuffing
Here's our secret to the crispiest stuffing or dressing you've ever had - and it's Keto!
Ingredients
Ingredients
1 Package Toufayan Bakeries Keto Flatbread, cut into 1-inch pieces
1 Stick butter, melted
8 oz Breakfast sausage
1 Medium onion, finely chopped
1 cup Chopped celery
1 cup Chopped carrots
3 tbsp Chopped sage
Salt and pepper
2 Eggs
1 cup Chicken stock
Directions
Directions
Preheat oven to 350°F
Place flatbread pieces in a large bowl and mix in melted butter until combined.
In a large skillet or sauté pan add some olive oil and break pieces of sausage and cook until browned. Add more olive oil if needed and sauté onion, celery, and carrots until softened, about 4-5 minutes. Remove from heat and add chopped sage. Season with salt and pepper as needed.
Combine sausage mixture with flatbread and beat eggs with chicken stock. Mix with flatbread mixture and place in a 13x9 baking dish.
Bake for 35-45 minutes until golden brown on top.
Serve warm.
Flatbread Stuffing
Turn your Toufayan flatbread into a hearty stuffing with just a few ingredients.
Ingredients
Ingredients
1 Package Toufayan Bakeries Flatbread, cut into 1-inch pieces
1 Stick butter, melted
1 cup olive oil
breakfast sausage
1 cup medium onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
3 tbsp chopped sage
Salt and pepper
2 Eggs
1 cup chicken stock
Directions
Method
Preheat the oven to 350ºF.
Place flatbread pieces in a large bowl and mix in melted butter until combined.
In a large skillet or sauté pan add some olive oil and break pieces of sausage and cook until browned. Add more olive oil if needed and sauté onion, celery and carrots until softened, about 4-5 minutes. Remove from heat and add chopped sage. Season with salt and pepper as needed.
Combine sausage mixture with flatbread and beat eggs with chicken stock. Mix with flatbread mixture and place in a 13x9 baking dish.
Bake for 35-45 minutes until golden brown on top.
Serve warm.
Pumpkin Ricotta Thin Crust Pizza
If you're looking for the crispiest flatbread pizza with the flavors of fall, look no further!
Ingredients
Ingredients
½ cup Canned pumpkin puree
½ cup Ricotta cheese
1 tbsp Fresh thyme leaves, or 1 tsp. dried thyme
1 tbsp Grated Parmesan cheese
½ tsp Garlic powder
½ tsp Kosher salt
2 Toufayan Bakeries Flour Tortilla Wraps
1 cup Grated mozzarella cheese
½ cup Grated cheddar cheese
Directions
In a medium bowl whisk together first 6 ingredients.
Evenly spread pumpkin mixture on top of both tortilla wraps and top with mozzarella cheese.
Heat a non-stick griddle on medium-high heat and add half of the grated cheddar. Once it begins to melt add one of the tortilla wrap pizzas on top. Cover and allow to crisp in the bottom and have the cheese melt on top. Repeat with the second tortilla wrap. If the tortilla begins to inflate, pop it with a fork.
Garnish with more thyme if desired and serve.
Makes 2 thin crust pizzas.
Armenian “Eech” Bulgur Salad
This Bulgur Salad, "Eech" is the best thing since sliced pita! This savory dip pairs perfectly with Toufayan's pita.
Ingredients
Ingredients
3 Toufayan Bakeries pita bread slices
Olive oil spray
Kosher salt
¼ cup Olive oil, plus more for finishing
1 15-oz. can of crushed tomatoes
1 tbsp Tomato paste
Juice of 1 lemon, or more to taste
1 tbsp Salt
1 cup Water
1 cup Finely cracked wheat bulgur
½ cup Chopped parsley
½ cup Chopped green onions
½ cup Chopped mint leaves, optional
Directions
Directions
Make pita chips by cutting pita slices into equal-sized triangles and splitting them apart. Place in a large bowl and spray liberally with olive oil and season with salt. Air fry or convection roast at 400°F for about 6-8 minutes, or until golden brown. Remove and set aside to cool.
Make “eech” bulgur salad by sautéing onions in olive oil on medium heat until softened. Mix in crushed tomatoes, tomato paste, lemon juice, salt and water. Add bulgur wheat and mix. Reduce to a low simmer and cover for 10-15 minutes, or until the bulgur is fully cooked.
Taste salad and adjust salt and extra lemon juice if desired.
Disperse salad in a large dish and top with chopped herbs and drizzled olive oil.
Serve warm or cold with pita chips.
Serves 4-6.
Gluten-Free Harvest Wrap
Get the most out of the season with these wraps that contain fall-inspired flavors and are as pretty as they are delicious!
Ingredients
For the Wraps
4 Toufayan gluten-free wraps
2 cups Roasted butternut squash cubes
1 cup Cooked quinoa
1 cup Baby spinach leaves
½ cup Crumbled feta cheese (or dairy-free alternative)
¼ cup Chopped pecans
¼ cup Dried cranberries
Salt and pepper to taste
For the Maple Dijon Dressing
3 tbsp Olive oil
3 tbsp Maple syrup
1 tbsp Dijon mustard
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
While the butternut squash is roasting, prepare the maple Dijon dressing. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt and pepper; set aside.
In a large bowl, combine the cooked quinoa, baby spinach leaves, crumbled feta cheese, chopped pecans, and dried cranberries. Toss with half of the maple Dijon dressing.
Lay out the gluten-free wraps on a clean surface. Divide the quinoa and veggie mixture evenly among the wraps.
Top each wrap with roasted butternut squash cubes.
Drizzle the remaining dressing over the fillings.
Fold in the sides of each wrap and then roll them up tightly, securing them with toothpicks if needed.
Serve your gluten-free harvest wraps immediately, or wrap them in foil and refrigerate for a tasty and portable lunch option. Enjoy!
Maple Roasted Butternut Squash Dip with Cinnamon Pita Chips
This Butternut Squash Dip has the perfect fall flavors for you and your family to experience!
Ingredients
Ingredients
16 oz Butternut squash
Olive oil spray
3 tbsp Tahini paste
1 tsp Red wine vinegar
1 tbsp Maple syrup
½ tsp Kosher salt
½ tsp Cinnamon
For Pita Chips
2 Toufayan Bakeries Pita Bread
1 tbsp Sugar
½ tsp Cinnamon
Olive oil spray
Directions
Directions
Preheat oven to 400°F and line a baking sheet with aluminum foil and spray with non-stick spray.
Cut butternut squash into cubes and spray or drizzle with olive oil. Place on a baking sheet and roast for 15-20 minutes until fully roasted.
In the meantime, cut the pita bread into triangle chips and separate from each other. Place in a medium bowl and spray liberally with olive oil or butter. Mix cinnamon and sugar together and toss with pita slices. Air fry or bake at 400°F for about 5-6 minutes or just until they are golden brown. Remove and set aside to cool.
Once the squash has cooked, place in a food processor and add tahini, vinegar, maple syrup, salt and cinnamon and process until smooth.
Serve in a dipping bowl with cinnamon pita chips.
Serves 4-6.
Halloween Flatbread Pizza
Fun Halloween-themed pizzas that your children, and adults as well, will enjoy making and eating!
Ingredients
3 Toufayan Flatbread
Halloween Cookie Cutters
1 Jar of pizza sauce or marinara, approximate based on how much sauce you like
1 cup Thick shredded mozzarella
Parmesan cheese
3 Slices of Cheese of your choice
Provolone cheese (cut into thin strips)
Black olives
Directions
PIZZA 1 - HALLOWEEN SHAPES
Preheat oven to broil.
Spread Toufayan Flatbread with pizza sauce or marinara of choice. Then, sprinkle a think layer of parmesan cheese over the marinara sauce.
Pick your cheese of choice and use your Halloween cookie cutter to cut your cheese into fun shapes. Place those shapes evenly across your pizza.
Broil for approximately 3 minutes or until cheese is melted and crust is golden.
Cut into quarters and serve immediately.
PIZZA 2 - MUMMY
Preheat oven to broil.
Spread Toufayan Flatbread with pizza sauce or marinara of choice.
Take your thick shredded mozzarella and place it throughout the pizza facing one direction.
Cut one olive in half horizonally and place each half, end up, about 1 or 2 inches apart to make your eyes.
Broil for approximately 3 minutes or until cheese is melted and crust is golden.
Cut into quarters and serve immediately.
PIZZA 3 - SPIDER WEB
Preheat oven to broil.
Spread Toufayan Flatbread with pizza sauce or marinara of choice.
Cut your provolone cheese into strips and place making a web shape on top of your sauce.
Take your olives and cut them into halves vertically. Use one half as the body of the spider and cut the other half into thirds, using those as the legs. Make as many spiders as you want!
Broil for approximately 3 minutes or until cheese is melted and crust is golden.
Cut into quarters and serve immediately.
Pumpkin Spice Hummus with Cinnamon Pita Chips
"Fall is in the air, and on your palette," as Chef George says! Enjoy hummus with a fall twist!
Ingredients
Ingredients
3 Toufayan Pitettes or Pita
5 tbsp Butter, melted
4 tbsp Sugar
1 tsp Cinnamon
For Hummus:
1 15-oz. can garbanzo beans, drained and rinsed
1 Garlic clove
1 cup Canned pumpkin puree
2 tbsp Maple syrup
3 tbsp Tahini paste, plus more for topping
½ tsp Kosher salt
1 tsp Cinnamon
2 tbsp Fresh lemon juice
2 tbsp Olive oil
Directions
Directions
Make pita chips by cutting bread into triangles and pulling them apart. Mix melted butter with sugar and cinnamon and toss with pita bread in bowl. Air fry at 400F for 6-8 minutes, until golden brown and crispy. Set aside.
For humus, in a food processor add all of the ingredients and process until smooth. Taste and season with more salt, if needed.
Serve hummus with pita chips.
Avocado Breakfast Bagels
Make some ooey gooey deliciousness right in your kitchen, with some hearty Toufayan bagels, to satisfy your hunger in the morning.
Ingredients
2 Toufayan Bagels
4 Eggs
White vinegar
1 Ripened avocado
Smoked salmon
Everything bagel seasoning
Directions
Split Toufayan bagels by hand and toast.
In the meantime cook eggs over-easy or poach them with vinegar and water to your liking.
Spread avocado evenly among 4 bagel halves and top with chopped smoked salmon.
Top each half with one egg and sprinkle with Everything Bagel seasoning.
Serve immediately.
Serves 2-4 people.
Chef George's Chicken Gyro Lavash
Easy, delicious sandwich for a satisfying meal.
Ingredients
3 Toufayan Lavash
1 lb Skinless chicken breast or tenders
½ tbsp Lemon juice
5 ½ tsp Olive oil
1 Clove garlic, minced
5 ½ tsp Mediterranean spice blend
¼ tsp Smoked paprika
Salt/pepper
1 cup Shredded lettuce
1 cup Cherry tomatoes, halved
¼ cup Red onion, thinly sliced
⅓ cup Tzatziki sauce
Directions
FOR THE CHICKEN:
Place the lemon juice, olive oil, garlic and spices in a large zipped bag; add chicken, zip bag and shake gently until chicken is coated. Marinate for at least 1 hour, turning the bag at 30 minutes – you can also marinate overnight.
Remove chicken from marinade, discarding marinade.
Pre-heat grill to medium, add chicken to grill and cook, turning occasionally until cooked through; internal temperature should reach 165 degrees F – about 8-10 minutes.
TO ASSEMBLE:
Fill each Toufayan lavash with lettuce, grilled chicken, red onion and tomatoes; add tzatziki, pinch salt/pepper, wrap and serve immediately!
Greek-Style Peach Parfait With Cinnamon Pita Crumbles
This peach parfait topped with Toufayan Keto Pita crumbles has a balance of flavors and textures, making it a refreshing summer treat.
Ingredients
Ingredients
3 Ripe peaches, diced
1 ½ cups Greek yogurt
3 tbsp Honey, divided
1 Toufayan Bakeries Pita, cut into small pieces
¼ cup Chopped nuts (pecans, walnuts, or almonds), optional
2 tbsp Butter, melted
1 ½ tsp Ground cinnamon
Directions
Directions
Preheat the oven to 350°F (175°C).
Cut the pita bread into small pieces and place them on a baking sheet; add nuts if using.
In a small bowl, combine melted butter, ground cinnamon and 1 Tablespoon honey.
Drizzle the butter mixture over the pita bread pieces, tossing to coat evenly.
Bake the pita crumbles for about 10 minutes or until they turn golden and crispy; remove from the oven and let cool.
In serving glasses or bowls, layer diced peaches, Greek yogurt, and drizzle honey over each layer.
Repeat the layers until all the ingredients are used.
Top the parfait with the cinnamon pita crumbles.
Serve immediately or refrigerate until ready to serve.
Big Mac Crunch Wrap
Try our super-sized take on Crunch Wraps!
Ingredients
For Secret Sauce:
½ cup Mayonnaise
3 tbsp Ketchup
2 tbsp Yellow mustard
1 tbsp Chopped pickles
½ tsp Salt
½ tsp Garlic powder
½ tsp Onion powder
¼ tsp Paprika
For Crunch Wraps:
8 Beef burger patties
4 Toufayan Bakeries White Wraps, plus more if needed
8 Slices of American cheese
2 tbsp Finely chopped onion
½ cup Sliced pickles
½ cup Shredded iceberg lettuce
Tortilla chips
Salt and Pepper
Directions
Make secret sauce by mixing all of the ingredients together in a medium bowl and setting it aside.
Pre-heat your grill and season and cook your beef patties to your liking.
Assemble each crunch wrap by placing the ingredients in the following order on each Toufayan wrap: American cheese, cooked beef patty, secret sauce, onions, pickles, a layer of tortillas, beef patty, sauce, onions, pickles, and American cheese.
You may need to top it with a small slice of tortilla wrap before folding in the edges on all sides of the wrap.
Heat a non-stick griddle or sauté pan and add a little bit of oil and then crisp the crunch wrap on both sides until browned.
Cut in half and serve with extra sauce.
Keto Cheese Crusted Wrap
Crispy, crunchy, delicious, and keto! These Cheese Crusted Sandwich Wraps are a quick way to the hearts of cheese lovers among your friends and family.
Ingredients
Toufayan Bakeries Keto Wraps
Salad Mix
Salad Dressing
Salad toppings like nuts, seeds, and dried fruits
Shredded cheddar cheese
Non-stick spray
Directions
Mix your salad with your dressing and toppings inside a medium bowl.
Set your Keto wraps on a flat surface and fill them with a few spoonfuls of salad. Fold the sides inward and roll into a mini-burrito. You May need to heat your wraps a little in the microwave so they're more pliable and don't crack as you roll.
Heat a non-stick griddle or sauté pan on medium-high heat and spray with non-stick oil. Add a layer of shredded cheddar cheese and allow it to bubble for about a minute or two. Place the wrap on top of the edge of the cheese and use a plastic spatula to carefully roll the wrap until fully crusted with cheese.
Remove it from the griddle with tongs and allow it to cool off before cutting in half and serving.
Smashed Gyro Flatbread
Deep, delicious flavor all in a sandwich! These Smashed Gyros with Toufayan's Flatbreads are sure to make you want more than just one.
Ingredients
4 Toufayan Bakeries Flatbreads
1 lb Ground beef
½ Medium onion, finely chopped
1 tbsp Finely chopped parsley
1 tsp Ground coriander
1 tsp Paprika
½ tsp Cumin
1 tsp Kosher salt
½ tsp Ground black pepper
Labneh or Greek yogurt, for serving
Sumac Onion Topping
1 Large Vidalia or sweet onion, thinly sliced
½ Bunch fresh flat leaf parsley, finely chopped
3 tbsp Sumac powder
½ tsp Kosher salt
Directions
In a medium bowl mix first 8 ingredients together until combined.
Divide meat into four and spread thinly on top of each flatbread.
Heat a non-stick griddle or sauté pan on high heat and place flat bread, meat-sidedown on griddle. Weight it down with another saucepan or sauté pan and cook until crispy and browned. Repeat for each flat bread.
While cooking flatbread make sumac onion topping by mixing all of the ingredients and allowing to rest for 5 minutes to pickle.
Assemble smashed gyro by topping each with the pickled onions and drizzling labneh or yogurt on top before serving.
Serves 4.
Caramelized and Pressed Croissant Bites
Elevate the traditional croissant to a whole new level of indulgence and flavor, but in mini sizes!!!
Ingredients
3 Toufayan Bakeries mini croissants, split in half
NutellaOr any spread you prefer; peanut butter, cream cheese, fruit jams, etc.
Sliced fruitsbananas, strawberries, peaches, pears, etc.
Honey
Directions
Open each mini-croissant and use a knife to spread your desired spread inside each side of the croissant. Fill each croissant with slices of fruit and close.
Heat a non-stick griddle or pan on medium heat and add about 1/2 tsp. of honey to each area where the croissants will be placed. Place each croissant on top of honey and allow to cook for about 2-3 minutes, or until caramelized.
Drizzle more honey on top of each croissant and carefully flip and cook for another 2-3 minutes. Be careful not to burn yourself as caramelized honey will be very hot!
Remove pressed croissants and allow to cool for a few minutes before serving.
Thin Crust Keto Pizza
The guilt free pizza!
Ingredients
4 Toufayan Bakeries Keto Wraps
2 Roma tomatoes, thinly sliced and pressed gently with a paper towel
2 Cloves garlic, thinly sliced or finely minced
2 cups Frrozen chopped spinach, thawed and squeezed
1 cup Crumbled feta cheese
½ cup Grated Parmesan cheese
Extra virgin olive oil, for drizzling
Salt
Directions
Pre-heat your oven to 425F or your grill on high.
Divide all of the toppings into 4 and top each Toufayan wrap with tomatoes, garlic, spinach, feta and Parmesan cheese. Drizzle with olive oil and place in oven or grill until crispy, about 3-5 minutes.
Remove and season with salt, if needed and drizzle more olive oil as needed.
Makes 4 thin crust pizzas.
Quiche Stuffed Bagels
A clever way to fill up the inside of your bagel without making it a sandwich.
Ingredients
3 Toufayan Bagels of any kind
2 Eggs
6 tbsp Heavy cream
½ cup Cooked crumbled bacon
¾ cup Cheddar cheese, grated
½ Small red onion, finely diced
½ tsp Kosher salt
Fresh chopped chives, for serving
Directions
Pre-heat oven to 375F.
Split each bagel in half and and use a paring knife to gently remove the inner-core of each bagel half and place on baking sheet.
In a medium bowl whisk eggs with heavy cream and add bacon, cheddar, onion and salt. Mix and evenly pour inside each bagel half.
Bake bagels for 12-15 minutes until quiche is set.
Remove from oven and sprinkle with chopped chives.
Serves 3.
Chicken Souvlaki Pita Breads
The juiciest chicken with creamy tzatziki, all packed into perfect Toufayan Pita Breads!
Ingredients
4 Toufayan Bakeries White Pita Breads
For Chicken:
2 lbs Chicken thighs, cut into bite size pieces
2 tbsp Olive oil
4 Garlic cloves, minced
Juice of one lemon
1 tsp Dried oregano
½ tsp Ground coriander
½ tsp Ground pepper
2 tsp Kosher salt
1 Red onion, thinly sliced
Thick wooden skewers, like disposable chopsticks
Tzatziki Sauce:
8 oz Whole milk Greek yogurt
¼ cup Finely chopped cucumber
1 Clove garlic, pressed or grated
Juice of half a lemon
1 tbsp Chopped dill
½ tbsp Olive oil
Directions
In a resealable plastic bag combine all of the chicken ingredients and allow to refrigerate for at least an hour and up to 24 hours.
Make tzatziki sauce and keep refrigerated until used.
Discard the onions and skewer the chicken. Preheat your grill on high.
Spray non-stick spray on grill and grill chicken until edges of chicken are crispy and thighs are fully cooked.
Heat pita bread for a few seconds on grill to soften and remove chicken off the skewer and onto pita bread. Drizzle with plenty of tzatziki and serve immediately.
Serves 4.
Flatbread Salmon Gyros
Not feeling meat? No problem. Let's make some delicious Salmon Gyros.
Ingredients
2 Toufayan Bakeries Flatbreads
8 oz Atlantic salmon filet, skin removed
Lemon pepper
Olive oil
Salad Topping:
½ cup Diced cucumber
½ cup Diced Roma tomatoes
¼ cup Sliced Kalamata olives
½ tsp Dried oregano
1 Garlic clove, finely minced
1 tbsp Lemon juice
1 tbsp Extra virgin olive oil
Kosher salt, to taste
Tzatziki Sauce:
8 oz Whole milk Greek yogurt
¼ cup Finely chopped cucumber
1 Clove garlic, pressed or grated
Juice of half a lemon
1 tbsp Chopped dill
½ tbsp Olive oil
Directions
Make salad topping by combining all of the ingredients in a medium bowl and seasoning it with salt to taste. Set aside.
Make tzatziki sauce by mixing all of the ingredients in a small bowl and seasoning with salt. Set aside in refrigerator.
Slice salmon into 1/2 inch slices and season lightly with lemon pepper. Heat some olive oil in a nonstick skilled on medium-high heat and once it begins to shimmer, add salmon slices and brown on both sides. Remove and allow to rest.
Warm flatbread in microwave for a few seconds and spread tzatziki sauce liberally throughout. Top with salmon slices and then salad.
Fold and serve with any extra tzatziki and salad.
Makes 2 servings.
Origami Tortilla Wrap
Made with a unique technique, the origami wrap can fit all your favorite elements into a Toufayan wrap!
Ingredients
2 Toufayan Bakeries tortilla wraps
Cooked pulled pork or taco meat
Avocados or pre-made guacamole
Chunky Salsa
½ cup Grated cheddar or mozzarella
Directions
Place both wraps on top of each other and cut two horizontal slits about 2 inches apart on each side of wraps, no longer than 3 inches.
Interlace both wraps vertically so that the slits overlap.
Add a small amount of meat on the two bottom sides of the wrap and a small amount of avocado and salsa on top sides. Fold the stuffing over each other to create a pocket.
Sprinkle cheese on the long “spine” of the wrap and proceed on folding each filling into the cheese “spine” and then finish wrapping the spine to close.
Grill both sides on a non-stick skilled until cheese is fully melted.
Cut in half and serve.
Keto Pita Meat Lovers Dip
Creamy, delicious and the perfect Keto appetizer.
Ingredients
3 Toufayan Bakeries Keto Pitas
Olive oil spray
1 lb Breakfast sausage meat or ground pork or beef
1 tbsp Oil
2 tbsp Butter
½ Onion, finely chopped
3 Garlic cloves, minced
2 tbsp Flour
1 cup Milk
1 cup Shredded Monterey jack cheese
1 cup Shredded Cheddar cheese
4 oz Cream cheese, softened
Directions
Make Keto pita chips by pre-heating oven to 400F.
Cut pita into quarters and split each quarter carefully. Lay in a baking sheet and spray liberally with olive oil spray. Bake in oven until golden brown, about 4-6 minutes.
In the meantime make dip by sautéing ground pork with oil until fully cooked. Set aside.
In a large saucepan melt butter on medium-high heat and sauté onions and garlic for 2-3 minutes. Whisk in flour and cook until it begins to brown, about 2-3 minutes more. Whisk in milk and cook until it thickens slightly. Add in both shredded cheeses and cream cheese and mix until smooth and creamy. Add in reserved cooked sausage.
Serve dip with Keto pita chips.
Instant Burrito Salad
Make the most INSTANT wrap of your life without losing the flavor!
Ingredients
1 Package of your favorite pre-made salad kits
1 Large Toufayan Restaurant Style burrito wrap
Directions
Remove dressing from salad kit and spread it throughout wrap. Add salad on top of dressing on bottom half of wrap and proceed on wrapping up salad like a burrito.
Fold edges over salad and carefully wrap from the bottom up.
Serve immediately.
NOTE: You can also divide the salad in half and use smaller Toufayan Tortilla Wraps to make your salad burrito.
Flatbread Pepperoni Grilled Cheese
Let's make a flatbread grilled cheese with a twist!
Ingredients
Ingredients
3 tbsp butter, melted
1 tsp granulated garlic
1 tsp dried parsley
¼ cup grated parmesan cheese
4 Toufayan Bakeries flatbreads
3 cups grated mozzarella
Pepperoni slices
Directions
Directions
In a small bowl mix butter with garlic, parsley, and parmesan. Brush the mixture on two flatbreads.
Heat a non-stick griddle or skillet on medium heat and add 1/2 C. mozzarella and any amount of pepperoni on top of the cheese. Once it begins melting add a non-buttered flatbread on top of the cheese and pepperoni.
Sprinkle flatbread with 1 cup mozzarella and desired amount of pepperoni slices and top with buttered flatbread, butter side up. once melted cheese crisps on the bottom, about 3-4 minutes, carefully flip with a spatula and cook the garlic butter side until the cheese inside is fully melted. repeat with remaining flatbreads.
Makes 2 flatbread grilled cheeses. Serve warm.
Wrap Borekas
Our delicious spin on Borekas may be non-traditional, but they're just as tasty!
Ingredients
Ingredients
6 tbsp butter, melted, divided
1.50 cups grated mozzarella
½ cup sour cream
½ cup fresh ricotta
½ cup crumbled feta cheese
4 Toufayan Bakeries wraps
Toasted sesame seeds
Directions
Directions
Pre-heat oven to 350F and heavily brush melted butter in a 9x13 baking dish.
In a medium bowl mix together the mozzarella, sour cream, ricotta and feta cheese until combined.
Divide mixture into two and spread evenly in the center of two wraps with a spoon or spatula. Top each with a second wrap and use a knife to cut off the edges. You should have two rectangular shapes.
Cut each rectangle in half into two squares then cut each square diagonally to get two triangles each.
Arrange triangles together onto baking dish and brush the rest of the butter on top. Sprinkle with sesame seeds and bake in oven for 20-25 minutes, until golden brown and cheese has started oozing and crisping at the edges.
Allow to cool for a few minutes before serving
Keto Taquitos
These low-carb taquitos are a delicious meal or snack that our Keto friends and family will enjoy!
Ingredients
Ingredients
1 package Toufayan Keto Wraps (6 wraps total)
4 oz softened cream cheese
1 tbsp taco seasoning
1 cup shredded Mexican cheese mix, or Monterey Jack
¼ cup salsa, plus more for serving
2 green onions, whites and greens finely chopped
1 cup rotisserie chicken, around one chicken breast
Olive oil
Directions
Directions
In a medium bowl add cream cheese, taco seasoning, shredded cheese, salsa, green onions, and chicken. Mix together until blended.
Lay out your wraps and add a couple of spoon fulls of chicken mixture to the bottom of each wrap. Roll upwards and use a smidgen of the chicken mixture as glue at the top of the wrap to seal them into tubes.
Brush olive oil throughout taquitos and air fry at 380F for about 10-15 minutes until golden brown and crispy, flipping halfway through.
Serve with extra salsa.
Smores Pita
These pitas are easily transformed into a wonderful, delicious treat that your kids will love!
Ingredients
Ingredients
4 Toufayan Bakeries Smart Pocket Pitas
½ stick butter, room temperature
3 tbsp sugar
1 tsp cinnamon
1 cup mini marshmallows
½ cup mini chocolate chips
Directions
Directions
In a small bowl combine butter, sugar, and cinnamon together. Use a pastry brush to evenly brush the inside and outside of each Toufayan Smart Pocket pita bread.
Evenly divide marshmallows and chocolate chips inside each Smart Pocket.
Heat a griddle or non-stick pan on medium heat and grill both sides of Smart Pocket until marshmallows and chocolate are melted and bread is golden brown. Use a lid to help melt the marshmallows quicker and use a knife or spatula to push back in marshmallows if they start pushing out.
Allow to cool for a minute before serving.
Flatbread Cinnamon Rolls
The quickest and best tasting cinnamon rolls to treat your family to!
Ingredients
Ingredients
⅔ cup brown sugar
2 tsp cinnamon, divided
4 Toufayan Bakeries flatbreads
½ stick butter, melted, plus more for greasing
½ cup whole milk
2 egg yolks
1 tsp vanilla extract
1 tbsp granular sugar
½ tsp Kosher salt
For frosting
3 oz cream cheese, softened
¼ cup butter, softened
1 cup confectioners sugar
1 tsp vanilla extract
1 pinch Kosher salt
Directions
Equipment needed: loaf pan
Directions
Pre-heat your oven to 350F and grease a standard loaf pan.
In a small bowl mix brown sugar and cinnamon.
Brush each flatbread heavily with melted butter and evenly sprinkle brown sugar on top. Tightly roll the flat bread into a long tube. Cut each tube into three pieces and tightly fit inside greased loaf pan. It’s ok if they start to unroll.
In a medium bowl whisk milk, egg yolks, vanilla, sugar and salt. Slowly pour on top of rolls in loaf pan so it absorbs the liquid.
Bake in oven for 20-25 minutes until liquid sets.
In the meantime make frosting by whisking all of the ingredients until smooth.
Once cinnamon rolls are done baking, allow to cool for 5 minutes before either inverting them onto a platter or frosting them directly on top and serving warm.
Crispy Pita Salad Bowls
Let's make Toufayan Pitettes Salad bowls that will wow your guests!
Ingredients
Ingredients
4-6 Toufayan Pitettes or Pita
Olive oil spray
Kosher salt, to taste.
1 Head romaine lettuce
Caesar salad dressing of your preference
2-3 Tbsp of Grated parmesan cheese
Equipment Needed
Muffin pan
Aluminum foil
Directions
Directions
Pre-heat oven to 350F.
Take small sheets of aluminum foil and crumple it inside each muffin pan to shape. Remove and set aside.
Spray inside of each mold with plenty of olive oil and heat your Toufayan Pitettes on a gas stovetop or in microwave to soften. Gently push down with your fingers inside each muffin mold and spray with a little more olive oil. It’s ok if the pita rips a little. Carefully press the aluminum foil molds inside and place in oven.
Bake for 10-13 minutes. or until golden brown. Remove aluminum mold halfway through to allow bread bowl to fully crispy. Season with salt.
Prepare salad and serve inside each bowl. Makes 4-6 bowls.
Note: You can choose to serve any salad of your choice in your salad bowl, not just Caesar Salad!
Cheesy Garlic Naan
The cheesiest and easiest Toufayan Garlic Naan recipe!
Ingredients
Ingredients
2 Toufayan Tandoori Flatbreads
1/2 Stick of Butter
3 Cloves garlic, crushed or mashed
1 tsp Kosher salt
1 cup Grated cheese like mozzarella
½ cup Chopped cilantro
Directions
Directions
Add butter and garlic in a microwave-safe bowl and cover with plastic wrap or a paper towel. Microwave on high for 1 minute to 1.5 minutes until bubbly. Mix in salt.
Brush a little bit of the garlic butter on the top side of both Tandoori flatbreads. Once the garlic butter has slightly cooled, mix with the grated cheese and cilantro.
Spread cheese mixture on bottom of one Tandoori and top with second Tandoori.
Place inside your air fryer or toaster oven at 380F and cook for 5-7 minutes, until cheese has fully melted and Tandoori is golden brown.
Carefully remove, cut into wedges and serve immediately. Makes one garlic naan.
Smoked Salmon Flatbread
Enjoy this beautiful Smoked Salmon Flatbread dish, it's perfect for brunch or any special occasion!
Ingredients
1 Toufayan Bakeries flat bread
Butter, room temperature
½ cup Whipped cream cheese
½ tsp Chopped dill
1 tbsp Lemon juice
½ tsp Kosher salt
¼ tsp Ground black pepper
3 oz Smoked salmon slices
1 Hard boiled egg, finely choppedegg whites and yellow chopped separately
1 tbsp Small capers
1 tbsp Finely chopped red onion
Pomegranate molasses, optional
Directions
Method
Heat a large non-stick skillet on medium-high and butter both sides of the flatbread with a pastry brush. Crisp both sides for 2-3 minutes and set aside to slightly cool.
In a medium bowl mix cream cheese, dill, lemon juice, salt, and pepper until smooth. Spread mixture on top of flatbread and lay out smoked salmon throughout.
Top with chopped egg, capers, red onion and drizzle with pomegranate molasses if desired.
Cut into wedges and serve immediately.
Makes 1 flatbread.
Armenian Pizza (Lahmajoun)
Savor this easy Armenian Pizza recipe! You can enjoy this dish alongside friends and family with no hassle!
Ingredients
Ingredients
5 Toufayan Wraps
2 Garlic cloves
1 Medium onion, coarsely chopped, about 1/2 C.
1 Small red sweet pepper, seeded and coarsely chopped
1 lb 1 pound ground lamb (or ground beef)
1 14.5-oz can diced tomatoes
1 6-oz can tomato paste
¼ cup Snipped fresh parsley
½ tsp Ground cumin
½ tsp Cayenne pepper
Kosher salt or table salt and Freshly ground black pepper, to taste
Fresh snipped parsley
Lemon wedges
Directions
Directions
Preheat the oven to 400 degrees F.
Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the red pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus.
Spread a thin layer of the meat mixture onto your wrap with the back of a spoon, all the way to the edge. Bake on a baking sheet for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top.
To serve, squeeze some lemon over the top, fold the pizza into quarters or serve into slices.
Makes 5 Armenian pizzas
Keto Vampire Quesadillas
Crispy, cheesy Keto quesadillas the whole family will enjoy!
Ingredients
Ingredients
1 Toufayan Keto Wrap
1 cup Grated Tex-Mex cheese mix
¾ cup Pre-cooked and seasoned pulled pork, beef or chicken
Toppings like sliced green onions, jalapeños, diced tomatoes, etc.
Salsa or sour cream for serving
Directions
Directions
Pre-heat a non-stick griddle or sauté pan on medium heat and then disperse cheese throughout evenly. Once the cheese is melted and bubbling, add Keto wrap on top.
Spoon and spread pulled meat on half of the wrap and add toppings of your choice. Fold quesadilla like a book and cook a few more minutes on both sides until cheese is brown and crispy.
Remove onto a cutting board and cut into wedges and serve with salsa or sour cream, if desired.
Makes 1 Keto quesadilla.
Arayes Meat Pockets
Enjoy these flavorful Arayes Meat Pockets! Make this beautiful, simple dish for your friends and family!
Ingredients
Ingredients
¼ cup Olive oil
½ Medium onion, finely chopped
1 tsp Kosher salt
½ tsp Black pepper
3 Large cloves of garlic, minced
1 tsp Cumin
1 tsp Cinnamon
¼ tsp Red pepper flakes
1 tbsp Tomato paste
1 14.5-oz. can of diced tomatoes
1 lb Ground beef
¼ cup Finely chopped parsley
3 Toufayan Bakeries Classic White Pita Bread
Softened butter
Directions
Directions
In a large sauté pan heat up olive oil on medium-high heat and sauté onions until softened, about 3 minutes. Add salt, pepper, garlic, cumin, cinnamon, red pepper flakes and tomato paste and cook 2-3 more minutes until slightly caramelized. Add diced tomatoes and mash together and cook down for 4-5 minutes on medium heat.
Allow to slightly cool before adding it to a medium bowl. Then add ground beef and chopped parsley and combine with a spoon.
Cut the pita bread in half and open up each half. Spoon 2-3 large spoonfuls of the meat inside each pita half.
Heat up some butter in a skillet on medium heat and work in batches to cook both sides of each Arayes meat pocket until golden brown and meat is fully cooked. You can also place it in a 350F oven to finish cooking them if you prefer not to fry them.
Makes 6 Arayes.
Greek Salad Nachos
These amazingly tasty Greek Salad Nachos are a delicious snack your family can enjoy any time!
Ingredients
Ingredients
Toufayan Bakeries pita bread
Olive oil
Za’atar seasoning
Cucumbers, peeled and chopped
Tomatoes, seeded and finely chopped
Kalamata olives, chopped
Feta cheese, crumbled
Red onions, thinly sliced
Banana peppers, chopped
Lemon dressing
Lemon juice
Extra virgin olive oil
Dried parsley or mint
Labneh or Greek yogurt, if desired
Directions
Directions
Pre-heat your oven to 350F and line a baking sheet with parchment paper.
Cut pita rounds into 8 pieces and separate each piece and place in a medium bowl.
Drizzle with plenty of olive oil and a good amount of Za’atar seasoning. Toss and place on baking sheet and bake until golden brown, about 10-12 minutes.
Once cooked and cooled, arrange pita chips on a large platter and begin assembling the rest of the ingredients on top evenly.
Make lemon dressing by whisking lemon juice, olive oil, dried herb and some salt and sprinkle throughout the pita chips. Water down some yogurt with salt and herbs and drizzle on top.
Serve immediately.
Corned Beef and Cabbage Quesadillas
Celebrate Saint Patrick's Day with these Corned Beef and Cabbage Quesadillas! An Irish, Tex-Mex inspired dish that will make you say, "Mmm.."!
Ingredients
Ingredients
Melted butter
12 Thin slices of corned beef, finely chopped
2 cups Sauerkraut, finely chopped
2 cups Swiss cheese, shredded
4 Toufayan Wraps
Thousand Island Dressing
Directions
Directions
Pre-heat a non-stick skillet on medium heat.
Brush melted butter on one side of the tortilla and place it on a skillet. Sprinkle 1⁄2 C. of cheese evenly throughout the Toufayan tortilla, then add three chopped slices of corned beef and 1⁄2 C. sauerkraut on the left half of the quesadilla. Close the quesadilla in half, like a book, and allow it to cook for 3-4 minutes, flipping halfway through. Cut into four slices and serve with Thousand Island Dressing.
Makes 4 quesadillas.
Toufayan Keto Crumb-Topped Salmon
Add a little Toufayan crunch to your salmon using our Keto Pita!
Ingredients
Ingredients
3 Salmon Filets (4-6 ounces each)
1 whole lemon, sliced
1 small orange, sliced
2 tsp dried parsley
1 tbsp Lemon zest
1 tbsp Orange zest
1 tsp Onion powder
½ tsp Salt
⅛ tsp Pepper
4 tbsp butter, melted
Directions
Directions
Preheat oven to 400 degrees.
Zest both lemon and orange, set aside.
Slice lemon and orange; set aside.
In a bowl, combine the breadcrumbs, dried parsley, lemon and orange zest, onion powder, salt and pepper; toss with melted butter.
Layer lemon and orange slices in the bottom of a baking dish.
Place salmon, skin side down, on top of the citrus, coat with a small amount of cooking spray.
Top with crumb mixture, patting gently.
Bake until golden brown and the salmon just begins to flake easily with a fork, 12-15 minutes.
Serve immediately.
Air Fryer Cinnamon Chips with Fruit Salsa
You will devour these fantastic Toufayan Cinnamon Chips! A crunchy, sweet snack your family can eat whenever!
Ingredients
Ingredients
2 Toufayan Pitas
½ cup Butter, melted
¼ cup Sugar
1 tsp Cinnamon
For fruit salsa
¼ cup Berry jam or preserve
Juice of 1/2 lemon
1 cup Watermelon, finely chopped
56 Strawberries, hulled and finely chopped
1 Apple, cored and peeled and finely chopped
½ Raw jalapeño pepper, finely minced (optional)
Directions
Directions
Cut pita rounds into 8 pieces and separate each piece and place in a medium bowl. Drizzle with butter and cinnamon and toss until evenly combined.
Place pita chips in air fryer at 400F and cook until golden brown, making sure they don’t burn, about 6-8 minutes.
In the meantime make fruit salsa by whisking jam with lemon juice. Place chopped ingredients in a bowl and gently fold in jam mixture.
Allow cinnamon chips to cool and serve with fruit salsa.
Keto Enchilada Quesadilla
Enjoy Toufayan's Keto Enchilada Quesadilla recipe! A delectable addition to any lunch or dinner table.
Ingredients
Ingredients
1 Toufayan Keto Wrap
Rotisserie chicken, pulled and chopped
Enchilada Sauce
Olive oil
Tex-Mex style cheese, grated
Jarred or fresh jalapeños, thinly sliced
Cilantro, chopped
Salsa for serving
Directions
In a bowl, mix your desired amount of pulled chicken and enchilada sauce until fully covered. Set aside.
Spray or brush olive on both sides of a Toufayan Bakeries Keto wrap and place on a non-stick pan or skillet on medium heat. Once the wrap is heated on one side, flip and heavily top the entire wrap with grated cheese. Allow cheese to melt and then disperse chicken mixture, sliced jalapeños, and chopped cilantro on half of the quesadilla. Fold the wrap like a book and cook until the quesadilla is golden brown on both sides.
Cut into 3 triangles and serve immediately with your favorite salsa.
Mexican Chicken Taco Pinwheels
Spice up your afternoon or evening with these Chicken Taco Pinwheels! An excellent, and slightly spicy, addition to your special gatherings!
Ingredients
Ingredients
8 oz Cream cheese, room temperature
1.50 cups Shredded rotisserie chicken
½ Packet of taco seasoning
4 tbsp Chunky salsa of your choice, plus more for garnish
2-3 tbsp Jarred jalapeño peppers, chopped (optional)
1 Green onion, whites and greens, finely chopped
Juice of 1/2 lime
4 Toufayan Wraps
Crushed corn tortilla chips
Chopped cilantro or chives, for garnish
Directions
Directions
In a large bowl or mixer bowl add the first 7 ingredients. Use the paddle attachment of your mixer or a handheld mixer to blend all of the ingredients together until smooth. Taste to adjust seasoning and add more taco seasoning if needed.
Lay out your tortilla onto a cutting board and use a spatula to evenly disperse the mixture throughout each tortilla, including the edges. Sprinkle with crushed tortilla chips and roll tightly into a tube. Trim both ends of the wrap and cut it into four equal pieces. Use your fingers to shape each pinwheel into a circle if needed.
Repeat with the rest of the tortillas. If you have any leftover filling use it to make more.
Serve on a platter and garnish with extra salsa and chopped cilantro or chives.
Serves 4 as appetizer.