Making different Wraps??

Question

I would like to know how to actually make/cook as many different wraps - but the actual tortella wrap (im a bad speller!).

I've seen white wraps, red ones and even green ones - so please can you give me your best recipes (dont just guess though please!)

Thanks.

PLEASE DONT INCLUDE INGREDIANTS TO PUT IN THE WRAP (LIKE STEAK)- I WANT TO KNOW ACTUALLY HOW TO MAKE THE WRAP - BUT NOT JUST PLAIN ONES.
THANKS

Answer 1

Funny enough , I just had a whole wheat tuna wrap for lunch!! There are many things to put inside a wrap from just vegetables like green and red peppers with celery and some salad dressing of your choice - to chicken and steak... be creative and you can put anything you want!!

Answer 2

Not sure if this is what you are looking for but it is good, I make it.
Cut up a steak in strips or bite size pieces cook with peppers and onions, when its done add a can of cream of mushroom soup. Lay your tortilla down, put the mixture in the center and top with cheese. Roll up and enjoy!

Answer 3

One way is to have one sliced piece of turkey, chicken, slice of cheese (your choice), lettuce and black olives (sliced).
Put the ingredients in this corder from bottom to top:

1. tortella wrap
2. turkey
3. mayonnaise if you want
4. slice of cheese (you can have two if you want)
5. lettuce
6. black olives

make sure you don't put too much lettuce or black olives in the wrap or otherwise you wouldn't be able to close it.

Answer 4

The colored ones have added things such as dried tomatos (red )and avocado(green)
Corn Tortillas
Ingredients:
We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the staple.

4 cups masa harina *
1/2 tsp. Salt
21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.


Directions:
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best. The best homemade tortillas by far!





Flour Tortillas


Ingredients:
Flour tortillas made a late appearance on the Mexican table and became the bread staple in the northern states only. They are traditionally made with lard but for health reasons, tortilla factories and chefs have switched to vegetable shortening or vegetable oil.

3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling

Directions:
Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days. The best homemade tortillas by far!

Answer 5

Try lettuce leaves sometime, too...bibb lettuce works great and they are a healthier alternative. Plus, they have a great crunch and don't overpower the filling.

Answer 6

Shop around. They make all kinds of pretty colors. And flavors.