Hard Taco Shells
Home made crunchy taco shells are excellent! Use Arturo's tortillas for the best flavor.
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Ingredients
  1. 2 cups vegetable oil for frying
  2. 1 package Arturo's corn tortillas
  3. salt to taste
Instructions
  1. Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
  2. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy.
  3. Leftovers may be heated in the oven for crisping.
Adapted from All Recipes
Adapted from All Recipes
Arturo's Tortillas https://www.arturostortillas.com/
California Club Chicken Wraps
Serves 1
I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.
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Prep Time
15 min
Cook Time
1 min
Total Time
16 min
Prep Time
15 min
Cook Time
1 min
Total Time
16 min
Chipotle Mayonnaise
  1. 1/2 cup mayonnaise
  2. 1/2 cup plain yogurt
  3. 2 chipotle chiles in adobo sauce, finely chopped
Wraps
  1. 2 large Arturo's spinach tortillas
  2. 1/2 cup shredded lettuce, or to taste
  3. 1 1/2 cups shredded Monterey Jack cheese
  4. 1 Haas avocado - peeled, pitted, and diced
  5. 4 slices cooked bacon, chopped
  6. 1 red onion, finely chopped
  7. 1 tomato, chopped
  8. 2 cooked chicken breasts, cut into chunks
Instructions
  1. Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
  2. Cook tortillas in the microwave until warm and pliable, about 30 seconds.
  3. Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.
Notes
  1. Also try with chipotle ranch sauce. Substitute 1/2 cup ranch dressing for the mayonnaise to make the chipotle ranch sauce.
Nutrition
  1. The nutrition data for this recipe includes the full amount of the chipotle mayonnaise ingredients. The actual amount of the mayonnaise consumed will vary.
  2. Tip
  3. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Adapted from All Recipies
Adapted from All Recipies
Arturo's Tortillas https://www.arturostortillas.com/