The Mission® Tortilla Recipe Book Mission® Foodservice can help you turn your deli into something delicious. Our consistently fresh, high quality, versatile products allow you to expand your menu and wow your customers with easy-to-prepare, eye-catching culinary creations. We hope you’ll find this recipe book to be an inspirational guide to what’s possible when you run your operation Without Borders.™ Bourbon Street Deli Wrap Yield: 6 Wraps Ingredients: Mission® 12" Tomato Basil Wraps (#10250) 6 each Reserved Creole Mustard-Mayo Mixture Reserved Creole Olive Relish Oven Roasted Deli Turkey 12 Slices Deli Sliced Smoked Provolone Cheese 6 Slices Deli Sliced Mortadella 6 Slices Deli Sliced Salami Iceberg Lettuce, Shredded 12 Slices 6 oz. PREPARATION METHOD ( 1 Wrap ): 1. Heat a Mission® 12" Tomato Basil Wrap according to package instructions, and then lay flat on a work surface and spread 1 oz. (2 Tbsp.) of Creole Mustard-Mayo mixture over the entire wrap edge to edge. Next spread 2 oz. (¼ C) of olive relish over the top half of the wrap. 2. Lay 2 slices of turkey in the middle top half of the wrap followed by 1 slice of provolone, 1 slice of Mortadella and 2 slices of salami. Top the stack of meat and cheese with 1 oz. (½ C) of shredded iceberg lettuce, fold the bottom half up and then fold in each side to form an open ended wrap. 3. Repeat for remaining wraps. Bourbon Street Deli Wrap (Cont.) Creole Mustard - Mayo Spread Ingredients: Mayonnaise 8 oz. Spicy Creole Mustard 3 oz. Tabasco Original Hot Sauce ® 6 dashes Preparation Method: 1. Combine ingredients in a small mixing bowl and whisk to incorporate, reserve for assembly. Creole Olive Relish Ingredients: Kalamata Olives, pitted 6 oz. Pimento Stuffed Green Olives 6 oz. Garlic Cloves, smashed 2 each Roasted Red Bell Pepper, peeled and seeded 1 each Italian Flat Leaf Parsley, minced 3 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Preparation Method: 1. Combine all ingredients in a food processor and pulse until pieces are small enough to spread. Reserve for assembly. Black Forest Ham & Apple Wrap Yield: 5 Wraps Ingredients: Mission® 10" Heat Pressed Flour Tortillas (#10420) 5 each Mayonnaise 7.5 oz. Whole Grain Mustard 1.5 oz. Kosher Salt ¼ tsp Ground Black Pepper ¼ tsp Apple Cider Vinegar ½ tsp Whole Red Leaf Lettuce Leaves 10 each Deli Sliced Munster Cheese 5 each Granny Smith Apple, thinly sliced half-moon slices 1 each Red Onion Rings, thinly sliced 10 each Deli Sliced Black Forest Ham 12.6 oz. PREPARATION METHOD ( 1 Wrap ): 1. Mix mayonnaise, mustard, salt, pepper and vinegar together in a small mixing bowl and reserve for assembly. 2. Slightly warm a Mission® Flour Tortilla and spread 3 Tbsp. of mustard-mayo evenly over entire wrap. Place 2 leaves of red lettuce on the top middle of the wrap. Top with one slice of Munster cheese, followed by 2 red onion rings and 6 slices of apple. Fold 5 slices of black forest ham, place over the apple slices, fold up the bottom of the wrap and then fold in sides to form an open ended wrap. 3. Repeat for remaining tortillas. Spicy Caribbean Chicken Quesadillas Yield: 6 quesadillas Spicy Jerk Chicken Mixture Ingredients: Deli Rotisserie Chicken, skinned and chopped into small pieces Roasted Red Bell Peppers, seeded and diced Fresh Pineapple, small sliced Jerk Spice Blend Pineapple Juice Fresh Cilantro, minced 1 each 7 oz. 10 oz. 2 Tbsp. 4 fl oz. .5 oz. Preparation Method: 1. Combine all ingredients in a mixing bowl. Reserve chilled for assembly. Ingredients: Mission® 12" Chipotle Chile Wrap (#10253) Reserved Chicken Mixture Shredded Pepperjack Cheese Non-Stick Cooking Spray 6 each 24 oz. To Coat PREPARATION METHOD ( 1 quesadilla): 1. Pre-Heat flat top griddle to 350°F. 2. Heat a Mission® Chipotle Chile Wrap according to package instructions, then lay on a work surface. Spread 4 oz. (approx. ½ C) of the reserved chicken mixture on one half of the wrap. Top with 4 oz. (approx. ½ C) of shredded Pepperjack, hold to form a half moon. 3. Lightly spray the griddle with non-stick spray and toast quesadilla for 2–2 ½ minutes per side. Cut into quarters and serve. 4. Repeat for remaining quesadillas. Green Chile Chicken Snack Wrap Yield: 5 Wraps Ingredients: Mission® 10" Heat Pressed Flour Tortillas (#10420) Fried Popcorn Chicken Pieces Iceberg Lettuce, pre-shredded Roasted Green Chile Salsa Verde 5 each 12.5 oz. 5 oz. 6.5 oz. Colby Jack Cheese, grated 3 oz. Fresh Red Tomatoes, medium diced 4 oz. PREPARATION METHOD ( 1 Wrap ): 1. Toss ½ C (approx. 2.5 oz.) of fried popcorn chicken pieces with 2 tablespoons (approx. 1.5 oz.) of salsa verde. Microwave a Mission® Flour Tortilla on high for 10 –15 seconds transfer to a work surface. 2. Place ½ cup of shredded iceberg lettuce on the top middle of the tortilla and top with sauced chicken pieces. Add 2 tablespoons (approx. 5 oz.) of Colby Jack cheese, followed by 2 tablespoons (approx. 8 oz.) of diced tomatoes. 3. Fold up the bottom of the tortilla. Fold in each side to form an open-ended snack wrap. Smoked Salmon Pinwheels Yield: 12 individual pinwheels Ingredients: Mission® 12"x14" Flatbread (#25399) 1 each Low Fat Cream Cheese 2.0 oz. Light Sour Cream 2.0 oz. Fresh Lemon Zest 1 Tbsp. ¼ tsp Kosher Salt Fresh Tarragon, minced 1 Tbsp. Fresh Parsley, minced 1 Tbsp. Sunflower Seeds, roasted 2 Tbsp. Black Sesame Seeds ½ tsp Fennel Seeds, toasted ¼ tsp Fresh Salmon 4.5 oz. filet (grilled with salt and pepper, cooled and hand shredded) Red Onion, thinly sliced .5 oz Capers, drained .5 oz PREPARATION METHOD: 1. Mix cream cheese, sour cream, lemon zest and salt in a small bowl. 2. Lay the Mission® Flatbread on a work surface with the longest side facing you. Spread mixture evenly over entire Mission® Flatbread. Evenly distribute minced herbs and seeds. Then layer on the shredded grilled salmon, sliced red onions and capers. Make sure to spread evenly from edge to edge as it will help with rolling and forming equally sized pinwheels. 3. Begin at the bottom of the flatbread and roll tightly forward to form a cylinder. Slice into 12 equal pinwheel portions. Roasted Green Chile Caesar Pinwheels Yield: 12 individual pinwheels Ingredients: Mission® 12"x14" Flatbread (#25399) 1 each Roasted Poblano Peppers, skin and seeds removed and chopped 2.5 oz. Prepared Caesar Dressing 8 oz. Romaine Lettuce, thinly sliced 4 oz. Radicchio Lettuce, thinly sliced Hand Picked Fresh Cilantro Leaves 1.5 oz. ¼C Crumbled Cotija Cheese 1.5 oz. Roasted Corn Kernels 2.5 oz. Peppered Smoked Bacon, cooked and chopped 2 oz. PREPARATION METHOD: 1. Place roasted Poblano peppers and Caesar dressing into a food processor or blender and process until smooth. Reserve for assembly and additional pinwheels. 2. Toss a ¼ cup of dressing with romaine, radicchio and cilantro to combine. Add remaining ingredients and toss again. Lay the Mission® Flatbread on a work surface with the longest side facing you. Spread Poblano pepper and Caesar dressing mixture evenly over entire Mission® Flatbread making sure to spread edge to edge as it will help with rolling and forming equally sized pinwheels. 3. Begin at the bottom of the flatbread and roll tightly forward to form a cylinder. Slice into 12 equal pinwheel portions. For more ideas without borders, visit www.missionfoodservice.com 1159 Cottonwood Lane Suite 200 Irving, TX 75038 ©2012 Mission Foods, Inc. “Without Borders” is a trademark of Mission Foods, Inc. 1-800-443-7994 www.missionfoodservice.com MFS0010040