If you don't fold your tortilla carefully, all of its contents will fall on your plate. Although there are several techniques for folding or rolling it, the general concept is to secure the edges by covering them with other parts of the tortilla.
Ingrediants
For a portion
- 1 tortilla (or flatbread) of any size and type
- from 30 to 375 gr of filling of your choice
Steps
Part 1 of 7: Making the Tortilla
Step 1. Reheat the tortilla (or flatbread)
Before filling it with your favorite ingredients, you need to heat it up a bit in the oven, in a pan or in the microwave. This way you minimize the risk of breaking this type of bread.
- If you want to heat it in the oven, preheat it to 190 ° C. Then wrap a stack of 8 tortillas in aluminum foil and leave it in the oven for 10-15 minutes.
- If, on the other hand, you prepare it in a pan, turn on the heat to maximum and heat it. When the pan has reached a good temperature, add the tortilla and heat it for 1-2 minutes on each side. Use kitchen tongs to turn it over so you don't get burned. The tortilla should soften and not burn, be careful!
- If you decide to use the microwave, wrap a stack of 8 tortillas in a clean, damp cloth or kitchen paper (always damp) and heat it for 30-45 seconds on maximum power.
Step 2. Don't overdo it
The filling should take up about 1/4 of the total surface of the tortilla. If you put too many ingredients it will break, regardless of the care you used to fold it.
- Where to put the filling varies based on the type of closure you want to make, but you should always follow the rule just outlined, regardless of the folding technique.
- Learn the different closing methods to know where to put the filling.
Part 2 of 7: Standard Method
Step 1. Fill the tortilla near the center
Place a spoonful of your favorite filling just below the center, spreading it like a long strip (don't leave a ball of filling).
Make sure you leave plenty of room around the filling. If you're using a small tortilla, 2.5cm should suffice. If you want to eat a large one, leave at least 5 cm between the filling and each end. If you fill it completely, the filling will come out
Step 2. Fold the lower part upwards
You need to cover the bottom edge of the filling.
If you want to be particularly sure of the hold of this technique, hold the tortilla vertically so the filling slides down into the "pocket" you just created. Carry out these operations carefully, so as not to drop the filling
Step 3. Fold the sides
Point the left and right edges towards the center - they do not need to touch.
Make sure you fold the two side edges towards the center and in the same "face" of the tortilla where the filling is
Step 4. Wrap it up
Roll the tortilla on itself starting from the bottom.
- To avoid dropping the filling, you need to put your fingers on the bottom flap just above the filling until you have at least rolled up the first part of the tortilla.
- Wrap it completely along its entire length.
Step 5. Serve on the table
Your tortilla should be stable and firm enough to be presented as is. However, if you prefer, you can close it with a toothpick.
Part 3 of 7: Envelope Method
Step 1. Fill the tortilla near the center, at the bottom
- Smear the filling in a thin line and don't leave it as a big ball.
- Make sure there is enough space all around, to avoid unpleasant losses of ingredients. If you eat a small tortilla, about 2.5 cm should be enough, otherwise at least 5 cm.
Step 2. Fold the sides inwards
The edges must come together, but not overlap.
When you do this, some of the filling will slide up and down. Not a problem until it comes out of the tortilla
Step 3. Roll the tortilla from bottom to top
Use your thumbs to lift the bottom portion, while with your other fingers hold the sides still. Wrap it around itself along its entire length.
- Make sure each fold is as taut as possible. You should lightly squeeze the roll to make sure it doesn't reopen.
- Continue to roll the tortilla to its full length.
Step 4. Serve
At this point, bring the tortillas to the table and enjoy them without any problem. You can also cut them in half without worrying that they will reopen.
If, however, the roll still seems a little soft, you can hold it still with toothpicks
Part 4 of 7: Cylinder Method
Step 1. Spread the filling all over the tortilla
Place about 30 grams in the center and then distribute it evenly stopping at about 1, 2 cm from the edge.
Note that this technique only works if you use thin slices of meat, flat leaf vegetables, soft cheeses, mustard, and thick sauces. With minced meat and grated cheeses it is better to use another method
Step 2. Roll the tortilla over the filling
Try to tighten the roll as much as possible, working from the bottom up.
- Gently try to form a cylinder with a diameter of about 1.5 cm, then continue to wrap the tortilla.
- If you've ever wrapped sponge cake around a jam filling, the process is very similar.
Step 3. Bring to the table
For an excellent presentation, cut the roll into three parts with diagonal incisions.
You can also make small appetizers by dividing the tortilla into 4 parts
Part 5 of 7: Double Roll
Step 1. Place the ingredients in the center
Spread them downwards, occupying about a third of the tortilla and forming a strip.
- Mentally divide the tortilla into three equal lengthwise pairs. Arrange the filling in one of these portions.
- If you have a square tortilla, arrange the filling diagonally, from one corner to the other.
- Make sure you leave at least 1.5-2.5cm of space at the end so the stuffing doesn't come out.
- Remember that this technique does not guarantee a firm closure like the others, so you may want to use it when you have a filling of large quantities of sliced meat and sauteed vegetables.
Step 2. Fold one side to form a roll
Bring the edge closer to the filling towards the center, past it.
Make sure the ingredients are completely covered
Step 3. Fold the other side
Bring it over the first flap of the tortilla and pin it under the tortilla itself to keep it stationary.
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Try to fold the tortilla tightly without breaking it. You can make the wrapper firmer by gently squeezing the filling while folding the second flap.
Fold a Tortilla Step 18 Step 4. Bring to the table
You can eat it as it is, or fix it with a toothpick.
Part 6 of 7: Roll to Cornucopia
Step 1. Smear the filling near the edge
Help yourself with a spoon and make sure that there is a space of about 1 cm from the filling to the edge of the tortilla.
Remember that this technique works best with solid fillings such as diced vegetables, fruit, or large chunks of meat or fish. Do not use this technique with sauces or small pieces that can easily fall out
Step 2. Cut the tortilla into wedges
Divide it into 4 parts by making two incisions that form a cross.
- Do not roll it up before cutting it.
- Make sure the cuts are clean and the wedges are well separated. You should try to make equal portions with the same amount of topping.
Fold a Tortilla Step 21 Step 3. Fold each wedge into a cone shape
Wrap the tortilla around the filling.
- The two “rounded” corners will close the cone by overlapping, while the third “flat” corner will be the tip of the cone.
- Imagine a diagonal line joining the two rounded corners and start wrapping the tortilla around itself along this diagonal line. When you have finished the cone will be closed on the tip and open on the widest part.
- Alternatively, you can simply fold one of the rounded corners towards the other and gently press over the filling.
Fold a Tortilla Step 22 Step 4. Serve
Again you can eat the tortillas as they are, or secure the closures with a toothpick.
Part 7 of 7: Crescent Method
Step 1. Arrange the ingredients on one side of the tortilla
Mentally divide the tortilla into two halves and cover one with the filling.
- Use a spoon to spread the filling, but stop about 1 cm from the edge.
- If you have a square tortilla, divide it in half along the diagonal.
- This technique is used for quesadillas.
Step 2. Fold the tortilla
Bring the unfilled half over the filling to cover it completely. The edges should overlap perfectly.
If you press firmly, the edges remain firmly in place, especially if you moisten them first with a little water or if you intend to heat the tortilla later in the oven, in a pan or if you want to fry it
Fold a Tortilla Step 25 Step 3. Serve her
The tortilla is ready to taste.
- For quesadillas and other similar dishes, cut the folded tortilla into 4 wedges making each cut from the center to the edge.
- The tortilla shouldn't be very full, but if it does, secure it with a toothpick before serving.
