Azteca Fast & Healthy Recipes

Courtesy of Julie Feldman, Registered Dietician

Registered dietitian Julie Feldman shows us how to use fresh and healthy Azteca tortillas to create tempting meals for the whole family.

Teriyaki Chicken Bake
• 1 package Azteca No Artificial Preservative Tortillas
• 1 package boneless skinless chicken breasts, chopped into 1" pieces
• 3 cups Asian vegetables chopped (carrots, peppers, onions, water chestnuts, pea pods)
• Teriyaki sauce
• Olive oil

1. In a skillet, cook the chicken with 1 Tbsp olive oil until cooked through and set aside.
2. In the same skillet cook the vegetables in 1 Tbsp olive oil until desired consistency is reached
3. Place tortillas on a clean surface and fill with chicken and vegetables
4. Roll them up and place them alongside one another in a glass baking dish
5. Cover the entire tray with teriyaki sauce
6. Bake at 350 x 20 minutes
7. Enjoy!

Vegetarian Pizza
• 1 package Azteca No Artificial Preservative Tortillas
• 1 can diced Italian tomatoes
• 2 zucchini, diced into ¼ " pieces
• 1 small yellow onion diced into 1/8" pieces
• 1 package sliced mushrooms diced
• 1 package shredded low fat rice or soy cheese
• Cooking Spray

1. In a pan, sauté zucchini and onions and mushrooms
2. Place each tortilla on an oven safe cooking sheet
3. Place, tomatoes, onions, zucchini and mushrooms on each tortilla
4. Top each pizza with shredded cheese
5. Bake at 350 x 20 minutes
6. Enjoy!

Fish Tacos with Jicama Slaw
• 1 package Azteca No Artificial Preservative Tortillas
• 1 pound cod/tilapia/salmon
• Old Bay Seasoning
• 1 small yellow onion sliced thin
• 1 whole jicama peeled , sliced into strips and chopped
• 2 large carrots
• 3 tbsp minced cilantro
• 2 tbsp lime juice
• ¾ tsp agave
• 2 tbsp olive oil
• ¼ tsp ground cumin
• 1/8 tsp salt

1. Rinse and pat dry fish. Season with Old Bay Seasoning and place on a cookie sheet and bake at 350 for 20 minutes or until cooked through
2. Cut or shred the cooked fish and set aside
3. In a separate bowl, combine agave, cumin, salt, lime juice and olive oil
4. In another bowl combine jicama, cilantro and carrots. Coat with dressing.
5. Construct tacos by placing shredded fish and jicama slaw on top. Serve and Enjoy!