Edible Wheat Tortilla Bowls

If you have ordered a salad at a fast food place, it must have been served in an omelette or cookie bowl. Would you like to learn how to do it on your own? Then read this article. Find out about the best recipes for edible wheat tortilla bowls.

These bowls are used to place salads, sauces and even salty snacks. While they can be purchased ready-made, they can also be prepared. Much more fun and healthy.

Basic recipe for edible tortilla bowls

A more affordable option than going to buy them at the market, but which also gives you enough autonomy to make them the size you want and at the time you want.

You need for this basic recipe:

• Corn flour tortillas
• Required amount of oil
• Baking containers (or flan cups)
• A baking sheet

Steps to follow:

1. Preheat the oven to 200 ° C.
2. Place the flan ramekins or cups on an upside-down tray.
3. Spray oil or brush on the bottom and sides of each container.
4. Place the tortillas one by one in each of the molds, pressing a little so that they conform to the shape of the flan cups or whatever you have used, remember that for each mold you make one tortilla. If you want to prepare more, you will have to repeat the steps until you finish the dough.
5. Bake for five minutes, until the tortillas are crisp.
6. Let them cool a bit and when they are malleable, remove from the molds and turn.
7. When they cool completely, they are ready to be filled with whatever you want.

Fillings recipes for edible tortilla bowls

Now that you know how to prepare the edible wheat tortilla bowls, it’s time to experiment with the fillings. Here we offer you some interesting options:

Greek filling recipe for edible bowls

It is a typical Greek salad, which is eaten at any time of the year.

The ingredients are:

4 corn or wheat tortillas prepared as bowls (follow the recipe above)

For the salad:

• 1 cup Greek black olives (or at least just Greek ones)
• 250 grams of feta cheese
• 3 tomatoes
• 1 red onion
• 1 red bell pepper
• 1 medium cucumber
• 2 tablespoons capers
• 8 anchovy fillets
• Canned chillies (optional)

For the vinaigrette:

• 1 handful of fresh dill

• 6 peppercorns
• Vinegar required amount
• Olive oil required amount

How is the preparation?

• Prepare the tortilla bowls and let them cool.
• Prepare the salad by dicing the cucumber, the onion in julienne, dicing the pepper, slicing the tomatoes into small squares and the cheese into small squares.
• Put everything in a large container and then chop the anchovies and put next to the capers. If you want you can add some chillies.
• It is time to prepare the vinaigrette: Grind the peeled garlic clove and add the pepper, continue crushing. Add the dill, vinegar and olive oil, mix well with a fork to emulsify.
• Spread the vinaigrette over the salad.
• Fill the bowls with the salad and everyone to the table.

Lemond curd recipe for edible tortilla bowls

Did you think that you could only prepare savory recipes with the edible bowls? For nothing, the kitchen lets our imagination fly.

Ingredients:

• Wheat tortillas cast in edible bowls

For the lemon curd:

• 215 grams of sugar
• 100 grams of butter
• The zest of a grated lemon
• 150 ml of lemon juice
• 3 eggs

For the rest of the filling:

• 20 grams of butter
• a cup of strawberries or raspberries
• Icing sugar for dusting

Steps to follow:

1. Preheat the oven to 180 ° C
2. Prepare the Lemon curd: crush the sugar and lemon zest in the blender. In a saucepan, mix the butter and the lemon juice and heat gently in a double boiler with the other two ingredients.
3. Beat the eggs and add to the previous preparation, without turning off the heat until it thickens. Let it cool.
4. Continue with the rest of the recipe. Paint the bowls with the melted butter and place a tablespoon of the lemon curd.
5. Sprinkle with raspberries and sprinkle with icing sugar.