CornFlour

Chicken Caesar Wrap

Cook the tortilla and stuff with grilled chicken, romaine lettuce, Asiago cheese and Caesar dressing.
CornFlour

Mediterranean Wrap

Cook the tortilla and stuff with field greens, hummus, feta cheese, diced tomatoes, kalamata olives, and cucumber.
Flour

Burrito

Prepare uncooked tortilla as described above. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder.
Corn

Restaurant Style Chips or Tostada

Preheat oil to 360° F. Remove tortilla from all packaging material. With a fork or sharp knife, poke a few holes in the uncooked tortilla. For chips, cut into 4 pieces or for a tostada, leave whole. Fry for 2 minutes or until desired level of crispness. Carefully remove from oil and allow excess to drain onto a paper towel.
Flour

Soft Tacos

Cook tortillas and stuff them with any filling of your choice. Serve with guacamole and salsa.
Flour

Quesadilla

Prepare uncooked tortillas as described above. Add your favorite cheese and fold tortilla in half. Continue to cook until cheese is melted. Complement with salsa, sour cream and guacamole.

Meet the Chef

Jamey Fader, Chef/Owner (Lola, Denver, CO)

Jamey was born and raised in the D.C. metro area, but moved to Denver, Colorado in 1996 to follow his culinary passions. He quickly found success and was awarded Denver’s chef of the year by 5280 Magazine in 2004 and 2005. As a partner and head chef at Lola, a coastal Mexican themed restaurant, as well as Culinary Director of the Big Red F restaurant group, Jamey loves the fresh and delicious flavor of TortillaLand Tortillas. In fact, he is such a fan that he was willing to share a few of his favorite recipes with us. Enjoy.

How to Cook Our Recipes