Wheat tortillas are so fun and versatile. I can think of so many ways to use them in sweet and savory dishes. One of the ways, is to use them as containers. You can make them into a bowl like for a tostada salad. You can also make little cones that can be stuffed with all kinds of goodies!
Unlike regular tacos made with soft corn tortillas, using wheat tortillas and transform them into crispy cones. No need to fry, just bake them. They come together in a few seconds once you have everything ready. Make sure to serve them immediately to get the crunch in every bite. It is so good.
Prepare the cones
First you need to cut a wheat tortilla in half.
Then, fold it in the shape of a cone and secure it with a tooth pick.
Using a silicone brush, apply a little oil to the cones. Bake them for 12-15 minutes at 375 F until they are crisp and lightly brown. Keep on an eye on them for the last 5 minutes to make sure they don’t burn. Every oven is slightly different. I used a convection oven and it only took 12 minutes to get them perfectly crispy and not burn the tips. Don’t forget to remove the tooth pick before serving.
Vegan Fillings
Because the cones aren’t very deep, you only need to add a little plant-based protein at the bottom and top it with some fresh vegetables like finely diced tomato, cucumber and scallions. Garnish with thin slices of avocado and some fresh cilantro and you are good to go!
Plant-based protein options
There are so many choices: black beans, mushrooms (Shiitake, oyster),
If you are in a hurry, Gardein has a great veggie chicken called Crispy tenders that can be pan fried or vegetable ground round.
For serving, place the filled cones in a bowl or serve them in short glasses so that they can easily stand up. If you serve them at a party, you can have the filling and salad set aside next to the crispy cones.
Let’s make this!
Salad in a cone
Equipment
- Tooth picks
- Lined baking tray
- Silicone brush or spray oil
Ingredients
Tortilla cones
- 3 wheat tortillas
- 1 tsp olive oil
- pinch sea salt
Fresh filling
- 1 medium finely diced tomato
- 1 finely diced persian cucumber
- pinch garlic powder
- pinch salt
- 2 scallions (green part)
Protein
- 1 cup fresh mushrooms (Shiitake, oyster...) or black beans, veggie chicken etc.
- 2 green onions
- 1 tsp oil
- 1 tsp balsamic vinegar
- pinch garlic powder
- pinch salt
Instructions
Make the cones
- Cut each flour tortilla in half.
- Using a tooth pick, fold each halves in the shape of a cone.
- Place on a lined baking sheet and brush or spray a little oil.
- Bake for 12 minutes at 375 F until ligthly brown. Watch the oven the last 5 minutes to make sure that the top is not burnt.
- Carefully remove the tooth pick and set aside to cool down a little.
Prepare the protein
- If using mushrooms: Gently brush any dirt or debris with a brush. Make thin slices. Pan fry with a little oil or water and balsamic vinegar. Sprinkle garlic powder and salt. Set aside.
- If you are using Gardein's Crispy Tenders, cut each piece into smaller pieces and pan fry with a little oil, garlic powder and salt until lightly crisp. Set aside.
Putting it together
- Because cones don't stand on their own, I use a small glass to fill and serve each of them.
- Start putting a tablespoon of protein (mushroom or crispy tenders), add some the tomato cucumber salad, and top with a slice of avocado with some fresh cilantro.
