Soft pliability and a smooth texture makes these tortillas ideal for rolling and folding in a variety of applications.
Up-and-coming Asian cuisine is appearing on menus from appetizers to entrees and catching on quickly as consumers are looking for more authentic flavors. Introducing these top-trend tastes is as simple as combining the foreign with the familiar for an easy transition into the unexplored.
Chinese dumplings made with Mission® 6.5" Grill-ReadyTM Par-Baked Tortillas that have been cut into five 2¼" rounds and filled with ground pork, minced mushrooms, diced red peppers, sliced scallions, dark soy and minced garlic, steamed until cooked and garnished with diced carrots, thinly sliced scallions and toasted sesame seeds served alongside sweet soy and sesame dipping sauce.
Shredded, boneless, country-style pork ribs tossed in sweet-spicy Mongolian glaze—hoisin, soy sauce, ginger, chile garlic paste and brown sugar—piled high on deep-fried “puffed” Mission® 4.5" Heat Pressed Flour Tortillas. Topped with a blend of fresh, slivered carrots, thinly sliced red pepper strips, cucumbers sticks, sliced red onions, scallions and toasted sesame seeds.
An overstuffed, entrée-sized burrito stuffed with spicy marinated and sautéed pork layered over egg and vegetable fried rice. All wrapped up in a warm Mission® 12" Pressed Traditional Flour Wrap smothered with warm and aromatic Gochuchang Sauce and served with kimchi.
A Mission® 12" Whole Wheat Wrap cut into small circles and baked in a muffin pan with tomato sauce, shredded mozzarella cheese and pepperoni. Garnished with Parmesan cheese and fresh basil.
Crisp Asian pear, diced dates, sun-dried cranberries, honey, and a touch of nutmeg and cinnamon spooned into Mission® 4.5" Flour Tortillas and fried until golden brown. All finished with a sprinkle of grated star anise, sugar, cinnamon, and nutmeg and served with a giant scoop of house-made matcha Green Tea Ice Cream.
Halved Mission® Par-baked Tortillas filled with a mixture of marinated and sautéed shrimp, baby spinach, sliced shitake mushrooms, scallions, and vermicelli noodles. It’s then fried in with a mixture of sesame and chile oil and served with additional ponzu-soy sauce with sesame and minced scallions for dipping.
Shredded dark meat chicken marinated and braised in salty, sweet and sour adobo—coconut vinegar, soy sauce, garlic, black peppercorns and bay leaves—rolled up tightly in Mission® 6" Mazina™ Tortillas and deep fried until crisp. Served alongside sweet and tangy housemade banana ketchup.
A folded Mission® 12" Heat Pressed Flour Tortilla stuffed with chopped shitake mushrooms, spicy kimchi, mozzarella cheese and fresh parsley grilled to golden brown perfection.
A bed of romaine lettuce, shredded napa, purple cabbage, julienne daikon radish, fresh cucumber, and ribbons of carrot topped with marinated and grilled Korean BBQ Skirt Steak sliced and shingled over salad. All finished with a sprinkling of crispy-fried Mission® White Corn Tortilla Strips studded with toasted sesame seeds and served drizzled with a Sweet Rice Wine & Asian Pear Vinaigrette and garnished with sliced scallions.
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