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Tortillas are so easy to make that you might as well try your own.  Or you can buy them but you can’t buy the fancy kind you can make yourself.

You can make wraps as fast as you make sandwiches and you can buy the wraps from the store if you don’t want to make the tortillas yourself.

 How to Make Wraps

You can make an open-ended wrap or a closed one.  And everyone seems to have their own best way to wrap a wrap.  This is how we wrap a wrap.

  1. Smear sandwich spread within an inch of the perimeter of the tortilla.
  2. Lay sandwich goodies in a wide swath down the center of the tortilla and to within a couple inches of the left and right edges-kind of a rough rectangle.
  3. To make a closed end wrap, fold both the right and the left edges over the goodies and roll from the bottom.  To make an open-ended wrap, fold only one edge.

W Full-Italian-Wrap


If you make a closed end wrap, cut the wrap in two and eat half at a time.

If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds.  It will be more pliable.

Grilled Chicken and Chipotle Wrap

Grilled chicken makes a wonderful wrap.  Load it up as you like.  The chipotle ranch spread gives it some zip and, really improves the sandwich.

grilled chicken breast, seasoned and cut into 2-inch strips
provolone cheese
thinly sliced red bell pepper, each slice cut in half
romaine lettuce
slices of tomato
thinly sliced sweet yellow onions
chipotle ranch spread
spinach tortillas

Spread the chipotle spread lightly on the tortilla.

  1. Place romaine lettuce on top of the spread.  Add the cheese and chicken.  Add the remaining ingredients in your order of choice.
  2. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wraps in half.


For more wrap recipes, click here

Make Your Own Tortillas with Recipes

When we lived in Minnesota we went to church with a friend, Mario Escobedo, from Mexico.  He and his good wife, Gretchen, invited us to dinner.  It was fun to watch Mario make flour tortillas.  He would take a ball of dough about the size of a golf ball, roll it out with a length of broomstick he kept for the purpose, and drop it in a hot skillet.  In moments, he would have fresh-tasting tortillas.

Even a gringo like me can make tortillas.  It’s not hard.  And when their fresher, they’re going to taste better and may be healthier.  If you want to make them from a mix, here are your choices from sour cream to chipotle.

See these tortilla mixes and make your own

Full-ChickenChipolteWrapThese recipes call for ingredients you probably have in your kitchen already.

The biggest problem you’ll have making your own tortillas is the “springback,”  the tendency for the dough to spring back as you roll it rather than rolling out smooth and thin.  We solve that in our mixes with a dough relaxer that makes dough soft and easy to work with.  You can buy the same dough relaxer in our store.  A little dough relaxer will make your job easier.

Sour Cream Fiesta Tortillas

1 cup pastry flour (or all-purpose)
1/2 teaspoon salt
1/2 tablespoon fiesta seasoning or similar (optional)
2 tablespoons sour cream
1/3 cup warm water

  1. Mix the dry ingredients in a large bowl.
  2. Add the sour cream and mix with your hands or a spatula.
  3. Add warm water a little at a time until your dough is soft and not sticky.
  4. Knead the dough for a few minutes until it’s smooth.
  5. Pull off pieces of dough to form about 6 small dough balls (if you have a scale they should be 1.5 ounces each) a little larger than a golf ball in size.
  6. Preheat a nonstick or cast iron skillet that is at least 7″ across to medium to medium-high heat.
  7. Roll out the dough with your rolling pin. Dust each ball with a little flour just before you roll them out if needed. Lay the pin in the center of the dough ball and roll up, center and roll down. Lift the dough and turn it 45 degrees. Again, place the rolling pin in the center and roll. Rotate once more at 45 degrees. Your tortilla should now be close to a circle shape, roll as needed to prefect your circle and until they are as thin as possible.
  8. Place your tortilla on the hot pan. It takes just a few moments to cook. Flip to the other side. When they are done they should have lots of nice brown speckles. Place them in a towel or use a tortilla keeper to keep them warm longer. This recipe makes six 6″ to 7″ (1.5 ounce) tortillas.

 

Healthy Wheat and Granola Tortillas

Try something a little healthier with whole wheat flour, nuts, and quick oats.

1/4 cup quick oats
1/4 cup walnuts
1 cup water
1/2 teaspoon salt
1 cup pastry or all-purpose flour
1 cup whole wheat flour

  1. In a blender combine the oats and walnuts. Blend them to a powder. Add the salt and flours.  Add the water.
  2. Knead the dough for a few minutes. Add flour if need be until your dough is soft and not sticky.
  3. Pull off pieces of dough to form about 12 small dough balls (if you have a scale they should be 1.5 ounces each) a little larger than a golf ball in size.
  4. Preheat a nonstick or cast iron skillet that is at least 7″ across to medium to medium-high heat.
  5. Roll out the dough with your rolling pin. Dust each ball with a little flour just before you roll them out if needed.

    Lay the pin in the center of the dough ball and roll up, center and roll down.  Lift the dough and turn it 45 degrees. Again, place the rolling pin in the center and roll. Rotate once more at 45 degrees. Your tortilla should now be close to a circle shape, roll as needed to prefect your circle and until they are as thin as possible.
  6. Place your tortilla on the hot pan. It takes just a few moments to cook. Flip to the other side. When they are done they should have lots of nice brown speckles. Place them in a towel or use a tortilla keeper to keep them warm longer. This recipe makes twelve 6″ to 7″ (1.5 ounce) tortillas.


Fresh Spinach Tortillas

These tortillas are made with fresh spinach.

  1. 1 1/2 cup pastry or all-purpose flour
    1/2 teaspoon salt
    1 tablespoon dough relaxer
    4.5 ounces fresh bagged baby spinach
    1 tablespoon sour cream
  2. Mix the dry ingredients in a large bowl.
  3. Mix the sour cream and spinach in a blender.  Add the spinach mixture to the dry ingredients.
  4. Knead the dough for a few minutes. Add flour if need be until your dough is soft and not sticky.
  5. Pull off pieces of dough to form 8 small dough balls (if you have a scale they should be 1.5 ounces each) a little larger than a golf ball in size.
  6. Preheat a nonstick or cast iron skillet that is at least 7″ across to medium to medium-high heat.
  7. Roll out the dough with your rolling pin. Dust each ball with a little flour just before you roll them out if needed. Lay the pin in the center of the dough ball and roll up, center and roll down. Lift the dough and turn it 45 degrees. Again, place the rolling pin in the center and roll. Rotate once more at 45 degrees. Your tortilla should now be close to a circle shape, roll as needed to prefect your circle and until they are as thin as possible.
  8. Place your tortilla on the hot pan. It takes just a few moments to cook. Flip to the other side. When they are done they should have lots of nice brown speckles. Place them in a towel or use a tortilla keeper to keep them warm longer. This recipe makes eight 6″ to 7″ (1.5 ounce) tortillas.