John Myers
When rolling wraps, it’s especially important to resist the temptation to overfill them. In addition, warm the flat cakes in a pan, in the oven, or in the microwave for a few seconds. Then comes the decision. Do you want to roll open or closed wraps? For variant number one, place the content in the center and leave a few centimeters at the edges. Now you need to fold the wraps. Start at the bottom and then fold in the sides. That’s it. You can eat them straight. If you prefer to take the tortillas with you or if you want to roll and cut the wraps, they must be closed. To do this, distribute the filling on the right third and again leave a few centimeters of space around the edges. Now fold the top and bottom ends towards the filling and then turn the wrap so that the part with the filling is at the bottom. Now roll the wrap from bottom to top while applying pressure. Finished. You can also fix the tortilla with a toothpick, for example. This keeps everything together – for example when you’re on the go. You can get really creative with our versatile wraps recipes.
Roll wraps: fillings, sauces, and dips
When you roll wraps, whether for finger food, lunch, or a picnic, there are basically no limits to your imagination and creativity. You can make burritos with guacamole, beans, rice, and meat or vegetables. An Italian version with tomatoes, pesto, Parma ham, and mozzarella also promises pleasure. You can also roll wraps starting with cream cheese, then add veggies and oyster mushrooms – or try our tuna wraps with wasabi paste. Chicken is always a good choice too. Do without animal products entirely, try our vegan wraps with chickpeas and an Ajvar-based filling. For example, a combination of hummus, falafel, and halloumi cheese serves as a vegetarian option. You can also give the flat cakes a special touch with red onions pickled in red wine vinegar. When it comes to quantity, always make sure that there is enough space at the edges to comfortably roll the wrap. Also, don’t build too high. It is best to spread sauces and dips on the surface first, before spreading the other ingredients on top.
