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RECIPES
Enjoy your favorite low-carb tortilla recipes with even less carbs when you use La Banderita Carb Counter tortillas.
No matter what your cravings are, we have great-tasting recipes to satisfy them!

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Buffalo Chicken Quesadilla
PREP TIME
3 mins
COOK TIME
7 mins
TOTAL TIME
10 mins
Ingredients
Method
Nutrition
- 2 La Banderita Carb Counter Street Taco Tortillas
- 1-½ ounces cooked chicken breast sliced
- ¾ oz cheddar cheese shredded
- ½ oz crumbled blue cheese
- 2 teaspoons hot sauce
- 1 tsp avocado oil
- Use 1 tsp butter per tortilla and butter one side of each tortilla.
- Coat the cooked chicken with hot sauce by tossing them together.
- Heat griddle then place 1 tortilla, butter side down, once it gets hot.
- Layer the tortilla with ½ cheddar cheese, then ½ blue cheese, then all of the chicken mixture. Top chicken mixture with the rest of the cheddar and blue cheese. Place a 2nd tortilla on top with the butter side up.
- Cook until browned on the bottom. Carefully flip quesadilla and cook until browned.
- Transfer quesadilla to a cutting board and let cool around 5 minutes.
- Slice enjoy with ranch or blue cheese dressing, if desired.
- Serving: 1 quesadilla
- Net Carbs: 7
- Calories: 310kcal
- Carbohydrates: 22g
- Protein: 22g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 1112mg
- Fiber: 15g
- Sugar: 1g

Tortilla Cinnamon Rolls
PREP TIME
5 mins
COOK TIME
5 mins
TOTAL TIME
10 mins
Ingredients
Method
Nutrition
- 2 La Banderita Carb Counter Soft Tacos
- 4–6 tbsp cream cheese
- 1/2 tsp cinnamon, plus more for sprinkling
- 1/2 tbsp coconut sugar, plus more for sprinkling
- 1 tsp of butter
- Maple syrup to dip
- In a small bowl, mix the coconut sugar and the cinnamon, saving some for sprinkling. Set aside for step 5.
- Gently warm your tortillas on the stove, just enough to soften them. Spread 2-3 tbsp of cream cheese on each tortilla to cover the whole surface. Sprinkle the cream cheese layer with the extra coconut sugar and cinnamon that you didn’t use earlier.
- Roll the tortillas tightly, then slice into smaller bite-sized roll ups.
- Add butter to pan and heat over medium-low heat until hot. Add the roll ups and cook for 2-3 minutes per side, until lightly golden and crispy.
- Dip each roll up in the cinnamon sugar mixture using the butter from the pan to make sure it sticks. You may need to mix a little more cinnamon and coconut sugar together for coating if you run out.
- Serve with maple syrup for dipping.
- Servings: 2
- Amount per serving
- Calories 118
- % Daily Value*
- Total Fat 3.9g 5%
- Saturated Fat 1.7g 8%
- Cholesterol 7mg 2%
- Sodium 185mg 8%
- Total Carbohydrate 19.2g 7%
- Dietary Fiber 5.8g 21%
- Total Sugars 9g
- Protein 2.7g

Egg Burritos
PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
Ingredients
Method
Nutrition
- 5 La Banderita Carb Counter Burrito
- 6 eggs
- 1 cup grated cheese
- 2 oz. canned diced green chiles
- 1/2 green bell pepper, cut into 1/2 inch pieces
- 1/2 red bell pepper, cut into 1/2 inch pieces
- 1 teaspoon Mexican seasoning
- 1 tablespoon olive oil
- Crack eggs into a mixing bowl and beat until combined.
- In a non-stick pan, add oil and diced peppers then cook about 3-4 minutes until soft.
- Add green chiles and Mexican seasoning then cook for an additional 2 minutes.
- Add a little more olive oil then add beaten eggs to the same pan. Immediately turn heat to low and slowly stir to cook eggs until they reach designed consistency.
- Place tortilla flat and add egg mixture with grated cheese then fold into a burrito.
- In a separate pan, heat with no oil and place burritos to warm each side until lightly browned.
- Servings: 5
- Amount Per Serving: Calories: 270
- Total Fat: 18g
- Saturated Fat: 7.3g
- Trans Fat: 0g
- Unsaturated Fat: 8.5g
- Cholesterol: 246mg
- Sodium: 858mg
- Carbohydrates: 22.8g
- Fiber: 15.5g
- Sugar: 1.8g
- Protein: 18g

Keto Chicken Taquitos
PREP TIME
10 mins
COOK TIME
2 mins
TOTAL TIME
12 mins
Ingredients
Method
Nutrition
- 8 La Banderita Carb Counter Street Tacos
- 3 cups Shredded Chicken or Rotisserie Chicken
- 2 cups Chopped Spinach
- 2 cups Shredded Mexican Blend Cheese
- 8 ounces Cream Cheese
- 1/4 cup Salsa
- 1/3 cup Sour Cream
- Avocado Oil for Frying
- In a medium bowl, add shredded chicken, shredded cheese, spinach, cream cheese, salsa, and sour cream. Mix thoroughly.
- Place a tortilla flat and add 1/3 to 1/2 cup of the filling. Roll tortilla around the filling. Repeat.
- Heat avocado oil in a skillet over medium to medium high heat. Avocado oil should cover at least half of a wrapped taquito.
- Add taquitos to the hot oil and fry for about 1 minute on each side or until golden brown.
- Remove taquitos and dry on a paper towel. Serve with guacamole salsa, or sour cream.
- 8 Servings
- 388 Calories
- 2 3.7g Fat
- 33.9g Protein
- 5.3g Net Carbs

Spinach Pinwheels
PREP TIME
40 mins
COOK TIME
15 mins
TOTAL TIME
55 mins
Ingredients
Method
Nutrition
- 6 La Banderita Car Counter Whole Wheat
- 10 oz. spinach
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 egg
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 2 oz. goat cheese, crumbled
- 1/3 cup roasted red pepper, chopped
- 3 tablespoons pesto sauce
- 1 tablespoons olive oil
- salt & pepper
- Heat oil over medium low heat. Add onion and cook until soft and translucent. Add garlic and sauté for around 30 seconds, then add spinach and mix to combine. Salt and pepper to taste then remove from heat and set aside to cool.
- Combine egg, cheeses, and onion/spinach mixture in a mixing bowl.
- Lay tortilla flat and spread a thin layer of pesto. Leave the edges clear. Place spinach mixture over top, then add roasted red pepper. Top with crumbled goat cheese.
- Roll the assembled tortilla into a log along the long edge. Wrap with parchment and a layer of plastic wrap, then put in the freezer for about 30 minutes.
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Remove rolled tortillas from freezer and use a serrated knife to slice into 1 inch pinwheels. Place pinwheels about 1 inch apart on the parchment-lined baking sheet.
- Bake for 10-15 minutes or until golden brown. Let cool for a couple minutes then serve warm.
- Amount Per Serving: Calories: 197
- Total Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Unsaturated Fat: 4g
- Cholesterol: 27mg
- Sodium: 176mg
- Carbohydrates: 3g
- Net Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Protein: 5g

Aztec Cake
PREP TIME
15 mins
COOK TIME
60 mins
TOTAL TIME
75 mins
Ingredients
Method
Nutrition
- 12 La Banderita Carb Counter Street Tacos
- 1 pound of lean ground turkey or beef
- 1-1/2 cups Mexican blend shredded cheese, lite
- 2 eggs, beaten
- 2 cups ricotta cheese, part skim
- 1 cup light sour cream
- 1/2 can (28 ounce) crushed tomatoes
- 1 jar (16 ounce) mild or medium chunky salsa
- 1/2 cup chopped fresh cilantro
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 cup water
- optional toppings: chopped scallions, cilantro, sour cream
- Preheat oven to 400 degrees.
- Cook meat in a large skillet until brown then drain fat. Add chili powder, cumin, and water then bring to a boil. Reduce heat and simmer for 5 minutes.
- Mix eggs, cilantro, and ricotta cheese in a bowl.
- Stir sour cream, salsa, and tomatoes in another bowl to create the sauce.
- In a 9 x 13 baking dish, cover the bottom of the dish with sauce. Top with 2 large tortillas slightly overlapping. Use half the ricotta mixture to spread over the tortillas. Use half of the meat to spread over the ricotta. Top with half a cup of shredded cheese. Cover with more sauce then add 2 more tortillas. Repeat with remaining ingredients. Final layer should have 2 more tortillas covered with the rest of the sauce.
- Cover with foil and bake for 40 minutes. Remove cover then add the final 1/2 cup cheese and bake for another 5-10 minutes until melted.
- Serve hot.
- Servings: 6
- Calories per serving: 442
- Fat: 21g
- Cholesterol: 163mg
- Sodium: 824mg
- Carbs: 35g
- Fiber: 5g
- Sugars: 7g
- Protein: 31g

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