INGREDIENTS

INSTRUCTIONS

Be sure you choose flour tortillas because they contain a little fat
and will roll without cracking. Corn tortillas contain no fat, are
drier and will split when rolled cold.  When placing ingredients on the
tortilla, leave an empty edge (1/4 to  1/2 inch wide) around the
outside rim.  After you've layered all ingredients on the open
tortilla, gently pat  firm with the palm of your hand.  Always roll the
tortilla starting with the edge closest to you. You  may find that you
have too much filling when you roll the tortilla.  Let the excess come
out; scrape aside and finish rolling the wrap.  Always place the rolled
tortilla seam-side down on a plate or flat  surface.  Once the tortilla
is rolled, gently press down on top with the palm  of your hand. This
firms the ingredients and makes the wrap easier to  slice and/or eat.
Many wraps look very pretty sliced into rounds since you can see the
different textures and colors of the foods. The wraps should be  sliced
on the diagonal with a sharp (not serrated) knife. A dull  knife will
not cut cleanly through the tortilla and will pull the  wrap apart.
Although the wraps can be eaten immediately, many taste better when
refrigerated an hour or two so the flavors can blend and mellow. To
refrigerate, wrap the wrap in plastic wrap. This will help firm the
roll's shape.  "World of Tortilla Wrap," Best of the Midwest Market
1997, Dairy  Council of Wisconsin. busted 04/21/1999(Wed) by
kitpath@earthlink.net  Recipe by: Wisconsin Dairy 1997  Posted to
EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr  21, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“For those who trust in God, there is always HOPE!”