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.

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