Tortilla Wraps: Wrap It Up
Rum Raisin Apple Strudel Wrapby Cheryl Hill-Burrier
Okay, I might be jumpin' the gun a little, but if y'all are like Larry and me, you've already done all of the outdoor summer activities (and chores) you care to. You're tired of the heat, the skeeters and the longer daylight hours that make ya feel like you're still supposed to be outside doing something. Heck, even our dogs have taken to abandoning us outside and headin' for the den. So, I vote that we pull in the reins and wrap up summer - literally!
Now, if you guessed that I'm writing about Tortilla Wraps, you're right. These things are gaining in popularity everywhere, from homemade to fast food chains and upscale restaurants across the country. They're also beating out the usual bread-, roll- or bun-style sandwiches because the thinner tortilla is not only more versatile for cooking and serving, but also allows you to taste more flavor from the fillings. And here's something else: these things can be filled with just about every ingredient you can imagine, whether it's meats, seafood, salad, fruit or ice cream, and then served up either cold, baked, fried or steamed.
Throughout Texas (and nationwide) wraps are being made using flour tortillas from one of the many state-based tortilla manufacturers, and even though plain, whole wheat or multi-grain are tasty, tortillas are now being produced trans-fat free, calcium fortified, have reduced carbs, and the best yet, flavored with all kinds of goodies!
Some of our Texas manufacturers, like Fiesta Tortillas in Austin, Mission Foods in Irving, and Rudy's, in Dallas, incorporate an incredible variety of ingredients to produce flour tortillas like the Southwestern, Spinach, Tomato, "Sun-Dried Tomato, Basil Garlic Herb," Garlic-Herb, Jalapeño, Jalapeño-Cheddar and Cayenne. They not only taste incredible, but depending upon the ingredients, also come in an assortment of festive colors like green, red, white and brown. And don't worry about having to go to a gourmet shop; they're right there on your local grocery store shelves in 6, 7, 8, 10 and 12-inch sizes.
As far as the wrap ingredients, it's all up to your imagination. Try a spinach tortilla with your favorite seafood and a nice tartar or seafood dipping sauce, or even a garlic-herb tortilla with some pepperoni, ham and provolone cheese along side marinara dipping sauce. Fill a southwestern tortilla with scrambled eggs, potatoes and bacon, or a tomato tortilla cone stuffed with your favorite salad ingredients and dressing. And don't forget dessert, using a plain or whole-wheat tortilla filled with fresh fruit, pie fillings and even some ice cream!
In the end, it's like Mission Tortillas says, these are "Tortillas for the Culinary Curious," and believe me, no matter what you make with them, the end result will come out tasting great, and you'll come away looking like a pro. So, keep reading 'cause I've included a few recipes along with instructions on folding, rolling or coning up something really great food that's fun to eat!
Spicy Beef Wraps
Rum-Raisin Apple Strudel Wrap
To a medium-size bowl, add the apple pie filling, remaining 1/2 teaspoon cinnamon, pecans, raisins and mix well.
Lay a tortilla out and place 1/2 cup raisin-apple mixture onto the center. Spread mixture across tortilla, leaving about a 1-1/4-inch border around tortilla. Fold the border of the left and right sides of the tortilla toward the center and then fold the top and bottom sides over that. Flip the tortilla wrap seam-side down onto an ungreased cookie sheet and continue the process until all wraps are made.
Brush melted butter on top of each tortilla and sprinkle with the cinnamon-sugar mixture. Bake in a preheated 425°F oven for 15 to 20 minutes or until edges are golden brown. Remove from oven and allow to cool slightly. Top with whipped cream or ice cream. Makes 6 servings.
No-Cook Spicy Queso Tortilla Wraps
Place a tortilla on a cutting board and spread picanté-cream cheese mixture onto the center, leaving about a half-inch border along the edges. Roll up the tortilla and slice into 1-inch pinwheel pieces. Place the tortilla wraps onto a serving tray, cover and refrigerate for one hour before serving. Makes about 120 pieces.
Folding a Tortilla Wrap
Lay tortilla out and place filling in the center, leaving about 1 to 1-1/4-inch border.
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