Quick and easy tortizzas for lunch

Tortizzas — a great lunch alternative

Most lunches around our house are all about a spinach salad. We dress it up a little differently each day—mix up the ingredients, change the dressing, etc.—but a salad is still a salad. As a result, we’re always looking for alternatives. And those alternatives should be easy and quick to make. After all, who wants to spend half the morning preparing lunch? That’s why tortizzas are a favorite alternative for us. The only question is—what in the world is a tortizza?

Pizza meets taco

The best way to describe this concoction is a cross between a taco and a pizza. The tortilla base replaces the traditional pizza crust. And just like a pizza, you can customize tortizzas to fit your taste, budget, or what’s in your fridge. The big requirement is the tortilla. We use corn, but I suppose you could go with flour if you prefer. If you’d like to see how to make these with flour tortillas, look at this post from MommaChef. (Flour tortillas are taboo in our house since I have a strong case of Celiac disease.) Whether you choose corn or flour tortillas, it’s going to be tough to make a tortizza without them.

The basic idea is to bake the tortilla and the toppings on a baking sheet for a few minutes. The baking process causes the corn tortilla to harden a bit. You don’t want to bake these too long because they’ll break when you fold them. But when done properly, the baked tortizza can be folded in half and eaten just like a taco. 

Did you see last month’s recipe? You can find it at Weeknight chicken with peas and carrots. Click here to view past Friday Morning Post entries, or subscribe to have The Friday Morning Post delivered straight to your inbox each week.