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It’s a Wrap: 6 Simple Recipes to Roll in a Tortilla

It’s a Wrap: 6 Simple Recipes to Roll in a Tortilla

Take a break from the bread slices and roll together a different type of lunch with wraps — the best thing since sliced bread. Seriously — they don’t get all soggy like bread does when you bring your lunchtime sandwich to the office with you.

Click here to see 6 Simple Recipes to Roll in a Tortilla

Even better, they don't need toasting or heating up for texture, and beat out any bento boxes that require hasty cleanups.

Since the warmer months are getting closer, start adding these tasty wrap recipes to your repertoire; the wrap makes the perfect lunch on a sunny day, when you can just grab these and take them outside to devour while working on your tan. Who says lunch has to be at your desk?

Try these roll-ups for a flavorful, nutritious lunch that you can pack to go or enjoy on the weekend.

— Melissa Valliant, HellaWella

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  • 125g/4½oz plain white flour, plus extra for rolling
  • ¼ tsp fine sea salt
  • 2 tbsp sunflower or vegetable oil

Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.

Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.

Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.

To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm.


Blame It All on a Broken Toaster!

I remember it like it was yesterday . . .

— Bobby Valentine

". . . even though it was 1982," Valentine told the New York Times. He then went on to explain that the investment banker who had provided the funds for Valentine&aposs restaurant was now a regular customer. And, that banker always ordered the same thing from the lunch menu𠅊 turkey club sandwich.

Well, as luck would have it, the toaster was broken (and if you know anything about a club sandwich, you know that a key part is the golden crumb of the toasted bread).

I was cooking and I looked over at the tortillas that were sitting there. I grabbed one and put all the ingredients of a club sandwich into the tortilla. I rolled it up and I melted a little cheese on the top to keep the tortilla from opening up. And I told the waitress, &aposTell him we don&apost have club sandwiches today, but this is a club Mex&apos.

The banker was not disappointed—in fact, he loved this new spin on an old favorite. And so the Club Mex became a permanent fixture on Valentine&aposs menu. While Bobby V. knows that he didn&apost invent the first sandwich, nor did he originate the concept of food wrapped in flatbread, he believes he was the first to put American ingredients inside a tortilla. (Unfortunately, this sandwich is no longer on the menu at his restaurant).


Can You Make Wraps Ahead of Time?

Yes! Wraps are much better to make ahead than sandwiches, because the tortillas won’t get soggy as fast as bread will.

That being said, they will get soggy overtime, so I wouldn’t suggest making them too far in advance. I think these wraps are good for 2-3 days, but after that, they do start to get soggy.

If making wraps ahead of time, I suggest wrapping them individually in plastic wrap or parchment paper so that they will last a little longer.


Cheeseburger Wraps

I absolutely love grilled food -homemade grilled hamburgers are one of my favorite foods.

During the winter time in Utah, it can be difficult to get outside and grill and there are nights when I just don’t have time to fire up the grill.

That’s where these Grilled Cheeseburger Wraps come into play!

All the flavor of a ground beef cheeseburger wrapped up in a tortilla. This is genius! So even without a grill, you can still enjoy a cheeseburger.

How to make Cheeseburger Wraps

  1. Brown ground beef in a large skillet.
  2. Add in ketchup, mustard, onion, Worcestershire sauce, and salt and pepper.
  3. Take a tortilla and spread shredded cheese down the middle.
  4. Add in a scoop of cooked hamburger and whatever toppings you’d like.
  5. Roll up the tortilla, tucking the ends in like a burrito

To grill or not to grill?

In the picture, you can see that I grilled my Cheeseburger Wrap.

On an outdoor grill, these might get kind of messy if they come apart while grilling. However, here are some other ideas to make these a “grilled” Cheeseburger Wrap!

I used a George Foreman indoor grill and just left the wrap in there long enough to make the tortilla crispy on the outside and warm and gooey on the inside (about 2 minutes).

You could also place these in the oven on broil for 1 minute to make the tortilla crispy.

Or you could bake them in the oven at 450 degrees for 10-12 minutes to get a crispy outside.

My kids prefer eating these without any sort of grilling – they like the tortilla soft. Just roll it up and enjoy! Any way will work and be delicious!

Substitutions and additions for your wrap:

  • Swap the ground beef for ground turkey for a lighter option
  • To make this low carb, use lettuce instead of a tortilla (but don’t grill it)
  • Add sauteed mushrooms, onions and Swiss cheese to make it a Mushroom and Swiss Burger wrap
  • Add fry sauce to your wrap
  • Add fresh pineapple and a squirt of teriyaki sauce
  • Add bacon to take it over the top!

Related REcipe: You love our easy and delicious PHILLY CHEESESTEAK SLOPPY JOES! They are a family favorite!

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Dill Pickle Tortilla Roll Ups

Dill Pickle Tortilla Roll Ups – these party appetizers are filled with cream cheese, sour cream, light mayo, dill pickles, dry beef, onion, ground black pepper and garlic powder, make a perfect choice for Game Day or any other party or holiday.

Ingredients

  • 16 oz Cream cheese, softened
  • 4 tablespoon Sour cream
  • 5 tablespoon Light mayo
  • 1 tablespoon Pickle juice
  • 1 1/3 cup finely diced Dill pickles
  • 1/2 cup Dried beef, chopped
  • 1/3 cup finely diced Red onion
  • 1 teaspoon Ground black pepper
  • 1/2 teaspoon Garlic powder
  • 6 burrito sized flour tortillas

Instructions

  1. First, take a large dish and combine cream cheese, sour cream, light mayo, pickle juice, ground black pepper and garlic powder in it.
  2. You should stir it until well combined. Then, stir in dill pickles, red onion and dried beef.
  3. Next, you need to spread 1/6 of the filling over tortilla using rubber spatula and roll tight.
  4. After that, cover the tortilla in a plastic foil (wrap). You should repeat the procedure until all the ingredients are used up.
  5. The rolled tortillas should be refrigerated for a few hours before serving and then cut into 1 inch slices.

Notes

Instead of dried beef you can use jerky, ham, canned chicken, bacon, etc.. Dried beef comes in a jar and can be found in the grocery isle that has other canned meats. You can use dill pickle relish instead of chopping up pickles, but first you need to drain it.

Well, you can even prepare them a day before and keep refrigerated. Make sure to slice them before serving. Keep them in the fridge over night then cut into pinwheels the next day.

This is a quick and easy recipe, that is perfect for busy people. Since, lack of free time is a common issue nowadays, a recipe like this is perfect.

This recipe is for 60 rolls (pieces), It’s a cold appetizer, don't heat up in the oven. You can even keep them in plastic wrap and freeze up to 1 month


It’s a wrap! Sweet & savory roll-ups your whole family will enjoy! (GF Option)

Wraps (a.k.a. Roll-Ups) are a tasty, fun and attractive alternative to the traditional sandwich. And they’re also a fun and frugal way to repurpose dinner leftovers!

We love “the wrap” – they make a great lunch/lunchbox option and a delicious, nutritious snack. In fact, my kids have eaten foods they normally turn down, when I roll it up in a tortilla wrap! Apparently, the cute little roll-up makes everything look and taste yummier!

Below are a few of our favorite healthy GF wrap recipes, as well as a lot more ideas for real food wrapping … Enjoy!

A healthy wrap begins with a nutritious tortilla …
Below are a few options for making your own homemade grain-free tortillas:
• Almond Flour Tortillas
• Coconut Flour Tortillas
• Egg-Free & GF Tortillas

Wrapping tips …
• A warm tortilla is generally easier to roll-up than a cold one, and is less likely to break or tear. So once you’ve got the ingredients ready for your wrap, heat a skillet over medium heat and slightly warm the tortilla on both sides. Then add your wrap ingredients and roll, following additional tips below.
• To help “seal” the tortilla, include some form of spread as a base layer (like mayo, cream cheese, nut butter, etc.). Then add your wrap ingredients making sure to leave about one inch of one side of your tortilla free of heavy ingredients. Start rolling on the side with ingredients, so you end the roll-up on the side with spread-only in order to help seal it.
• Once you’ve finished rolling-up your wrap, gently squeeze it with cupped hands, like a sushi chef does with a sushi roll.

More delicious wrap ideas …
In addition to the recipes provided below, the following are more ideas for creating delicious, nutritious wraps/roll-ups …
BLAT: Spread tortilla with mayo and add bacon, lettuce, avocado and tomato
Philly Cheese Steak: Spread tortilla with mayo or spicy mustard and add thinly sliced
steak, sautéed onion and some shredded (or thinly sliced) raw cheese
Crunchy Veggie: Spread tortilla with mayo or cream cheese and add your favorite raw
veggies like shredded carrot, zucchini, spinach, broccoli, cucumber, etc.
Taco Salad: Spread tortilla with refried beans and/or guacamole then add chopped lettuce, grated raw cheese and seasoned meat.
Grilled Chicken Salad
Avocado Egg Salad
Tuna Salad (or Salmon Salad)

P.S. I’ve got a fun way to say I Love You! These little Lunchbox Love Notes are absolutely precious, and are such a heartfelt way to let your kids know how much you love and care about them.

Whether you have preschoolers, elementary age kids or teens, SayPlease.com has an amazing line of “love notes” for kids of all ages, even adults. The notes include an inspiring message along with cool trivia and funny jokes.

I love putting these thoughtful little notes into my boys’ lunchboxes, because I know it makes them feel loved and special!


  1. Start by cooking your bacon and veggies in a skillet the same size as the tortilla.
  2. Spread in an even layer and pour in the eggs. Swirl the pan to redistribute the eggs in a round omelet shape about the same size as the tortilla.
  3. Top the eggs with the tortilla on top and press the tortilla down – the uncooked part of the eggs will help the tortilla stick to the eggs.
  4. Run a spatula around the outside of the omelet and then quickly flip the omelet. Cook the tortilla side of the omelet wrap for one minute until the tortilla is browned and crisp.
  5. Transfer the omelet to a plate, roll up, and place seam side down. Cut the wrap in half and serve with hot sauce or salsa if you like.

To make enchiladas, we wrap tortillas around our favorite tortilla filling recipe ( it can be anything from quinoa to chicken), pile the wraps in a casserole pan, and top with mole sauce or green sauce. After that, we place them in the oven to melt on some cheese. A warm pan of enchiladas is always a welcome dinner.

Chilaquiles are a traditional Mexican breakfast dish based on crisp tortillas covered in sauce. Sometimes the tortillas stay crispy, but sometimes they sit in the sauce long enough to get a little soft. It’s the perfect balance of crunchy, creamy, tangy, and hearty.


Simple Tortillas

This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of "chew," you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.

Ingredients

  • 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour, plus additional as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup of any one of the following: 4 tablespoons butter, room temperature (57g), shortening (48g), lard (57g), or vegetable oil (50g)
  • 7/8 to 1 cup (200g to 227g) hot tap water (about 110°F to 120°F)

Instructions

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

Add the lard (or butter, or shortening if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.

Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.

Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.

Perfect your technique

How to make tortillas from scratch

Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips, below). If you wish, coat each ball lightly in oil before covering this ensures the dough doesn't dry out.

While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.

Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.

If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet, or for a few seconds in the microwave.

Tips from our Bakers

The resting period improves the texture of the dough by giving the flour time to absorb the water. You may extend the resting, or skip it altogether if you don't have the time the recipe is pretty forgiving. The tortillas will roll out more easily if you include the rest, though.

Join King Arthur baker Martin Philip and his family as they bake Simple Tortillas together, start to finish. Watch now on Facebook.

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Simple Tortillas.