Tortilla Wraps

Fry the tortilla in the ungreased pan for about 30 seconds on each side. Versatile tortilla wraps are the perfect ingredient for a speedy dinner and here are some of our favourite ways of using them creatively. If there are leftovers allow them to cool completely then wrap tightly in plastic and store in the refrigerator.

Camila Farah

Cooking for longer can make a crispier wrap that cracks when it is rolled. Once cooked stack wrapped in a damp towel or the 1st side cooked will stay crunchy. Turn out onto a work surface and knead for 5 10 minutes wrap in cling film and leave to rest for 20 minutes. They should have light golden spots on them reduce the heat if they are dark or increase the heat if they are too pale. Spread the tortillas with cream cheese to help hold the sandwich together and balance out the savory salami.

Get the recipe. I like to make ahead and re heat in foil in the oven 350. Turn onto a floured surface. Use a tortilla press lined with plastic wrap for even more uniform looking tortillas. Cooking for 90 seconds means the wraps stay soft and supple.

Whether you re in the mood for baked steak and blue cheese burritos chicken flautas with avocado cream or an innovative waffled chorizo cheese quesadilla we ve got the perfect recipes for making the most of wraps. Keeps for two days well wrapped or cool wrap and freeze for up to three months. Tortilla wrap chives red pepper mayonnaise spinach leaf lettuce and 2 more chicken tortilla wraps sargento flour tortillas light cream cheese shredded sharp cheddar cheese and 4 more. Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough. Stir in water and oil.

RELATED ARTICLE :

Wrap the tortilla in a clean cloth when it comes off the griddle to keep it pliable. Roll to dime width for large thin wraps quarter for thin tortillas 8. In a large bowl combine flour and salt. Remember that corn tortillas are traditionally smaller than flour tortillas. Repeat with the remaining dough balls.

Wrap them in foil and cover in a tea towel to keep warm while you cook the rest. Cook the tortillas for 1 2 mins on each side until golden brown and toasted. Measuring out one heaping tablespoon of dough flatten the dough into small round tortillas. The tortilla wraps only need 90 seconds in the pan. Refrigerate leftovers or they will mold in a couple of days.

Divide the dough into four portions and roll into small balls. Dust a work surface. Divide the dough into four portions and roll into small balls. Wrap them in foil and cover in a tea towel to keep warm while you cook the rest. Wrap the tortilla in a clean cloth when it comes off the griddle to keep it pliable.

Dust a work surface. Whether you re in the mood for baked steak and blue cheese burritos chicken flautas with avocado cream or an innovative waffled chorizo cheese quesadilla we ve got the perfect recipes for making the most of wraps. Get the recipe. Cooking for longer can make a crispier wrap that cracks when it is rolled.