More Food Articles   Grocery Coupons   Cookbook Reviews   Free Newsletter  

Tortilla Wraps: Wrap It Up

Rum Raisin Apple Strudel Wrap Rum Raisin Apple Strudel Wrap
by 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.

And, in case you didn't already know, according to the Tortilla Industry Association, tortillas are the fastest growing segment of the baking industry and the second most popular bread type in the U.S., exceeding all other ethnic and specialty bread sales, including bagels, croissants, muffins and pita bread.

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

  • 1 clove garlic, minced or put through a garlic press
  • 3/4 medium onion, sliced or diced
  • 1 green bell pepper, sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound roast beef, deli-sliced
  • 1/4 cup Italian salad dressing
  • 4 10-inch spinach or garlic-herb tortillas
  • 1 cup shredded Swiss cheese
Heat olive oil in a skillet over medium heat, and add prepared garlic, onion, bell pepper, salt and pepper and sauté for about 5 minutes. Next, stir in the roast beef and salad dressing, continuing to sauté for 3 or 4 minutes, stirring occassionally. Warm tortillas in the microwave for 20 seconds and fill each down the center with 1/4 cup of the beef mixture and 1/4 cup cheese. Roll tortillas up and serve. Makes 4 Tortilla Wraps.

Tortilla Resources:

Rum-Raisin Apple Strudel Wrap

  • 6 10-inch plain or multi-grain flour tortillas
  • 1 21-ounce can apple pie filling
  • 1/2 teaspoon cinnamon
  • 3/4 cup raisins
  • 1/2 cup finely chopped pecans
  • 1/2 cup rum or 1 tablespoon rum flavoring
  • 1/2 teaspoon cinnamon (for topping)
  • 2 teaspoons sugar (for topping)
  • 1 tablespoon butter, melted (for topping)
Mix together the 1/2 teaspoon cinnamon and 2 teaspoons sugar in a cup and set aside. Pour rum or rum flavoring into a small bowl and add raisins, stirring to mix and allow to soak for about 15 minutes. If using rum liquor, drain excess before adding to the following mixture.

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

    1 package (20 count) 6- to 8-inch flour tortillas 1 8-ounce package cream cheese 1 8-ounce jar Picanté sauce (mild, medium or hot)
Purée the picanté sauce in a blender to break down larger vegetables. Add cream cheese to the blender and blend with the sauce until well mixed. Pour mixture into a container and refrigerate until thickened, about 1 hour.

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

Tortilla Wrap

Lay tortilla out and place filling in the center, leaving about 1 to 1-1/4-inch border.

  1. Fold the border of the left and right sides of the tortilla toward the center.
  2. Fold the border of bottom over the folded sides.
  3. Fold the border of the top over the folded sides.
  4. Flip the Tortilla Wrap seam-side down onto a tray or cookie sheet and continue the process until all wraps are made.
Folding a Tortilla Cone

Tortilla Wrap

  1. Cut 10-inch tortilla in half and fold left side down and toward the center.
  2. Spread a thin layer of cream cheese, peanut butter, honey butter, melted chocolate or other sealing ingredient over the first fold and fold right side of tortilla down, overlapping the left side.
  3. Fill cone with meat, salad, ice cream, sherbet, fruits, etc.
Rolled Tortilla Wraps

Tortilla Wrap

  1. Lay tortilla flat and spread ingredients over center, leaving a 1 to 1-1/4 inch border.
  2. Begin rolling one side toward the other jellyroll style.
  3. Tortilla roll can be served as is or you can prepare bite-size pieces using the next steps.
  4. Cut rolled tortilla into 1-inch slices.
  5. Place 1-inch pieces on serving tray, refrigerate and serve.
Online Since 1997
Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS
Recipes Alphabetical
Copyright , Mesquite Management, Inc. All rights reserved.