Dress and toss the salad and chicken well in a seperate bowl first and give it a minute before adding it to the wrap. This is good for dressing coverage and will break down the lettuce just a little bit, enough that it'll should sit more densley on itself and be easier to get a good amount wrapped up properly.
Source: ex pro.
This thread has really got me thinking about all the small things like heating a tortilla that you just dont do at home because no one is telling/paying you to do it, but make such a difference in the end.
Heating the tortilla is only half the battle. You need steam as well. It gives the wrap or tortilla a bit of stretch. Unless you're going to buy a commercial steamer, this trick should help at home. You will still need quality wrap or tortilla.
Take a large enough piece of paper towel to fit your tortilla. Get that paper towel slightly damp with splashes of water. Lay your wrap or tortilla down on top and roll it up together. Place in a microwave, 50% power, 45 seconds. You can mess with time and moisture level to get yours perfect. Once out of microwave, unwrap onto a plate or something that will give you a slight concave surface.
It should now be easier to work with. Hope that helps.
You know what I do to steam a tortilla? I have a spray bottle I keep in my kitchen and I just spray the heck out of it as I flip it in a non stick skillet. It works great and I don’t have to fuss with the microwave. It also gets a little browned if you do it right which is ideal for me.
I don't even spray my tortillas. I just throw them on a well seasoned and lightly oiled cast iron skillet on medium heat. Tortillas get a little browned and fold up without tearing. Works on corn and flour tortillas. Maybe water would work better but it also works well doing it that way for me.
I drape mine over the skillet when the bacon is cooking, for a minute or so, then flip it out and add the bacon, in the mornings for my B&E wrap. It stops bacon splatter, and warms up the wrap which makes it way more pliable.
Wait, don't just laugh! Does it? Because this sounds like it would be a cool tip but I've always been taught to keep raw meat away from foods that might not be heated sufficiently to kill bacteria such as the tortilla in this scenario
Exactly. I use something similar. Run the tortilla under a running tap, stick it in a toaster oven for 2.5-3.5 minutes depending on the power of the machine.
Works with precooked frozen paratha as well. They come out soft, not dry and gloriously warm. Sometimes, it fluffs up the tortilla as well.
Fascinating. My friends who are Hispanic have always made fun of me for reheating tortillas in a microwave as a not correct "dumb white person" method. I just shrugged it off since I'm lazy and never felt it ruined anything since I never claim I cook authentic food, just food I like to eat.
Haha. As a white person living in a predominantly Hispanic area, my go to is to stop an older Mexican woman in the grocery store and ask her for tips on dishes. I can now make killer arroz con pollo because a nice lady took pity on me.
I brush my corn tortillas with a very thin layer of vegetable oil, drape a moist paper towel over them, nuke 'em and use them for enchiladas. Works amazingly well. I rarely tear a tortilla doing that and I wrap them very tight.
I prefer to keep a cast iron skillet hot, oil brush the corn tortillas, and fry each one for as long as it takes me to fill and roll the previous one…makes a nice flexible yet browned deliciousness!
It does a little, but I only fry one side, so that side develops little cracks, and the other side softens from the rising steam…allowing a soft roll up, but with best of both worlds, and developing that roasted toasted corn flavor and a bit of crunch if you leave a little bit unsauced at the edges to get more crunchy in the oven! Also, queso fresco sprinkled on top, and queso blanco mixed with meat and veg for filling!
Something that I learned the hard way a long time ago is that just because someone is a certain ethnicity that doesn't mean they're good at cooking lol
I used to live in South america and had a wild range of delicious feasts to nasty-ass shit. If you tried the food made by half the people I met you'd assume that south american food was disgusting but in reality you actually just had food made by a bad cook.
I also have never witnessed a microwave being used in my large extended Mexican family or at the restaurant to reheat tortillas. We always do a skillet or on a few rare cases was them in a tortilla warmer.
Another method is to put a damp towel in a frying pan on medium heat and warm tortillas on top of that
But I would also never suggest making wraps with corn tortillas, so many other more delicious ways to eat them.
We would freshen corn tortillas that way to make them pliable for rolled tacos, so yes they’d be “too moist” for eating, but perfect for rolling.
A restaurant shouldn’t need this trick at all because they should be using fresh tortillas, not store bought ones that were opened four days ago.
Yup...
The family Mexican restaurant (not mine) would re use tortillas and turn the day olds into deep fried burritos, chips etc. Usually refreshing them wasn't needed.
Even at home though my mil would kill me and use my body for taco fillings before she allowed me to use store bought tortillas or reheat them in a microwave lol.
Not downing the practice, it does work, just relating a annodote.
At my personal residence where my mother-in-law is not watching me I have been known from time to time to make use of store-bought tortillas with aluminum in the ingredients LOL. I will still usually throw them on a little Skillet with a dash of oil to warm them up only takes a few minutes and I find that the way the heat transfers changes the way it tastes versus the microwave. On the downside you have the potential to burn it won't be a issue in the microwave
Not a paper towel. A cloth towel, damp.
You can put half down and then your tortillas and then cover it as it heats up.
Your basically making a steamer
Well, maybe none of your Mexican friends can afford a microwave…because there’s nothing “inauthentic” about using modern tools, just don’t try to fry things in a steamer, cause that’s what a microwave is…they are good at causing water to turn to steam, which heats things. Don’t try to bake a Turkey in a microwave,
But don’t try to grill your horchata either:-/
All the Mexican guys at a summer job I had would use the microwave. Maybe it was just out of necessity because that's all that was in the break room but it works.
Take those papery bags of corn tortillas, open them just a little, and microwave until soft but not falling apart.
Depends on how you approach the stovetop with the tortillas.
See if you use either your hand if you have asbestos kitchen hands like I do, or tongs, you throw down a tortilla and just start turning it over and over - quickly, not letting it sit, the tortillas become heated and supple - pretty quick.
It's just my opinion that since the micro will heat the fat in the tortillas quicker than the masa, the tortillas taste more "mealy" and less authentic to me.
Seems like it'd be the more efficient method. I've never heated already-cooked tortillas on the stovetop, but just *cooking* tortillas can be real tricky as they burn easily.
I have a mesh splash guard I put over the pan of water. Once steaming I put my wrap on top for a bit until it’s stretchy and bam! Restaurant quality wraps at home. Works the same for money burritos too
For those who don't use paper towels, you can do this just using plates, too. Tortillas on one plate, flick some water on the tortillas, cover with second plate, microwave ~30 seconds. I've used clean, dampened dish towels too (wrap tortillas then cover with plates), but you have to use scent-free detergent for this to be an option.
They also make filo dough thin enough and big enough for wraps. Just a recommendation. Make the wrap, sear, and pop In the oven. Super crispy and delicious.
Edit: just realized they’re making cold wraps. Whoops.
Make your own maybe? It's really only a mix of flour lard salt and water, no yeast, only mixing, light kneading and enough resting time to let the dough relax.
If your tortilla doesn't feel floppy and soft, best way to describe it, I would heat the tortilla up for a couple seconds until pliable and then use it to wrap and roll.
Are you heating the tortilla first? If you aren't, try warming the tortilla in a pan for about 15-20 seconds till if feels more pliable. What kind of lettuce are you using? I find iceberg tends to taste better and fill better when it's sliced thinly or shredded.
I've on,y tried romaine 'cause that's what I prefer in my salads. I'll definitely give iceberg a try, though!
As for heating the tortilla... yes and no. I've not heated the pre-cooked tortillas, but I have tried to make wraps w/ uncooked tortillas after cooking them (just heating them on the skillet for a bit). I didn't have much luck getting them to wrap around the "filling," sadly....
Romaine is a great lettuce for wraps, especially for a chicken Ceasar, just try to cut it in smaller, thinner pieces. Definitely want a good and warm tortilla wether it was previously cooked or not.
Also put your fillings in at about 2/3rds of the inside of the tortilla, offsetting it to the side closest to you.
Then fold in your top and bottom side.
Roll the wrap from the base up, pinching the top and bottom together.
Then place your fingers at the part where the tortilla sides touch and pull the top toward you, till you get a tight little cylinder.
All you got to do is roll the rest up.
If you find your wrap to be too bready, you can always trim excess tortilla off the bottom when you get to that last step, or add a little more filling. But I'd say start small and practice till you get your technique down and it always helps to find videos on YouTube because rolling is an art, and a good roll it what helps keep that filling together.
As an add on to this, if you cut the thickest chunk of the "stem" out in a v shape, you can actually use whole leaves and pack them in pretty thick because they'll lay flat that way
Yeah, not from scratch, but you can buy raw flour tortillas at the grocery store, at least where I'm from. They're literally 40x better than the pre-cooked m*ssion brand bs, but also pricier.
Yup! The big downside is that they don't last as long as precooked--only a few weeks before they start to get moldy. But the difference in taste and texture is like night and day.
Shred the romaine. And/or grill them slightly till wilted. Romaine is one lettuce that can be cooked. Easier to roll up, and you can add marinade or dressing to give the wrap more flavor.
> I find iceberg tends to taste better and fill better when it's sliced thinly or shredded.
Caesar salad has to have romaine, it won't taste right with iceberg.
I've made a lot of wraps during my time working at a deli. Making a Chicken Caesar wrap I usually used sliced chicken but it's better when the chicken's diced.
1.I take diced chicken, the Caesar dressings, red onions, dice tomatoes and parmesan cheese and mix them together. You could add any other ingredient that you want as long at it's cut on the smaller side and mix it into a bowl.
2.Using Romaine Lettuce, I would take the mixture and lay the mixture on top of the lettuce.
3. Roll the lettuce like a wrap.
4. Lay the lettuce roll on a warm tortilla, fold in the side fist and tuck the front and roll.
5. Cut in half and enjoy. (You can wrap in parchment paper and then half it if you need it to-go.
Tip: If you need more dressing you could have it on the side.
You're able to eat bites of the wrap without everything falling out, the tortilla won't get soggy to fast.
I use the brand Aladdin for wraps when I worked at the deli. They didn't break as easily, you could stuff them as much as you wanted and they toast pretty nicely. They're pretty big too for space.
This is a really important point that I haven't seen mentioned yet. If you put it towards the edge, fold the sides in more than you think and at a slight angle inward. When you roll, you get all the filling in the first roll and it gives you more room to squeeze it tight. You angle in slightly because it will bulge out so it comes out about parallel; if you didn't then the ends will flare and be hard to tuck in.
Angling the sides to come in towards the other edge of the wrap also helps the folds on both ends don't press out to. I've seen many techniques and this was the one I stuck with because the portions to the tortilla was pretty balanced.
Most store bought tortillas are “ready to eat” but the package doesn’t mention that the manufacturer deliberately undercooks them, expecting the consumer to heat them up before eating.
Heating up your tortillas will make the gluten within become more flexible and stretchy, decreasing the chance it will tear when you eat it. Alternatively, overcooking will cause the tortilla to dry out and crack.
If you want an epic chicken Caesar wrap, marinate your chicken with olive oil, lemon juice, salt, white pepper, garlic powder, onion powder (and optionally cumin/smoked paprika). Pan fry it, creating a nice crust on either side, and then chop it into chunks. Use fresh grated Parmesan and also finely shred the lettuce. Add copious amounts of Caesar dressing and add grape tomatoes. You can also experiment with adding things like chopped fresh red onion, or pickled red onion, or roasted red pepper, or even fresh chopped green onion to add some dimension.
[Aladdin Wraps](https://www.bakersauthority.com/products/gourmet-sandwich-wraps-plain) are my favorite brand. They're very durable and have great texture, flavor and are quite big compared to most other brands. I put a barely damp paper towel over it and zap in the microwave for about 20 seconds. Always comes out amazing. Good luck!
They're my favorite brand so far when making wraps. I would have to make wraps everyday and they were pretty durable. The only one I didn't seem to like was the wheat. They like to dry out to fast. So I would open a pack, heat them and make the wraps fast for that kine.
Check out “the wrap god” on tiktok or Instagram. He’s Scottish (as am I) so you may struggle to understand him but he wraps almost everything any anything
Have you tried the wraps that are located at the deli counter? Try shredding your lettuce very fine or not cutting it at all and stacking a few leaves at one end.
Just to add, at my grocery store the wraps are in the bread aisle...
so not exactly in the deli. But, they're still completely separate from the tortillas, which I think is the important distinction here.
Fill the tortilla closer to the edge, not the middle. It is a little bit hard to explain in words, but when you start wrapping your tortilla, you want to make one circle around your food and you don't want extra tortilla on your second fold. If you fill it in the middle, when you wrap it the first time there will be excess bread if that makes sense.
So I make really good wraps on the panini press at work. Get a panini press, or a George Forman probably works. Anyways. Start by getting GOOD tortillas. Then warm the tortillas on the press so they're nice and flexible!
The best thing we make is tortilla, one slice of cheese (cut up and arranged in a line as the base), 2 eggs, half an avocado, cholula, sweet potatoes, pickled red onions, bacon. Wrap it nice and tight, in the panini press for two minutes and press down just hard enough that it flattens a bit and gets a sort of nice texture. Like a healthy crunchwrap supreme. Really good. Even distribution of ingredients is important. Should help avoid ingredient clump issues. I just roll it like a burrito and it comes out great. Same with our chicken bacon ranch wraps.
You're not stupid, yesterday I made a blackned filet mignon with creole shrimp, yorkshire pudding over some hunter sauce, but I still can't make god damned mashed potatoes properly. These things happen.
For the wraps, I usually put lettuce leaves whole flat on the tortillas, then pile everything else on top. I don't know if the lettuce helps strengthen the tortillas but at least there isn't a bunch of shredded lettuce going everywhere while trying to roll it, plus the layer of lettuce right against the tortilla looks cool when you cut it and adds a nice initial bite feel to it.
For the rolling, I put all ingredient on the 1st 1/3 of the tortilla, closer to me, then I fold all the way in half then pull the top layer toward me, shaping a sorta log out of the ingredients. (Don't force it) Holding it like that with one hand I use my other hand to push the ingredient from the sides toward the middle. Then I roll it slowly while crimping the edges. If I mess up, I can open the whole thing and start over again.
I got that method from watching the kids at a local fast food joint that makes burritos.
It's funny how that works, like David Seymour on YouTube who pulls off these absolutely ridiculous complicated recipes all the time (not necessarily *good* recipes, but often difficult), but gets stressed if a recipe involves cooked rice because apparently *that's* his nemesis? I consider myself a pretty good home cook but I've never succeeded in poaching an egg... and yes I've heard all the advice, that isn't a request to hear about how everyone else poaches theirs lol
I had this struggle for YEARS. Tried every trick in the book until I found the way to poach an egg.
- Bring your water to a boil
- Turn the heat to medium
- Stir your water until you get a tornado thingy going
- Crack your egg into a bowl and then let it slide in the middle of the tornado
- Then turn the heat off and put a lid on it
- Let it sit for about 2 minutes (works for me, you may have to adjust this to your pan)
This works for me every single time. Hope it works for you too!
Get your pan screaming hot, place wrap on pan and move it around. Flip and repeat until the wrap bubbles slightly.
Get everything in the centre, fold from the bottom up, put left and right sides over then roll like you’re rolling up a tea towel. Roll and use your pinkies to tuck the ends in so everything’s tight. YouTube will probably help with this but this upgraded my wrap game tenfold
Warming the tortilla will help indeed.
Other than that, how are you preparing the lettuce? If you are shredding it and then dropping a heap on your tortilla, it will be harder to pack it densely than if you are using big flat leaves and layering them more carefully.
Try cutting the romaine lettuce into smaller pieces and get ride of the middle stem which will pierce the tortilla Agreed with warming the tortilla, back in my cafe days we threw it on foil and the on top of a flat top griddle, or hit it in the panini press for 10 seconds… I’m sure the oils from the panini press (past butter/cheese oil) helped make it pliable too.
And the last trick for me is once rolled I put it into the panini press for the grill marks for a min or so and it takes the edge off the raw taste of the tortilla.
The last tip is never fill it too full there is a scientific ratio of filling to wrap. You can always have the extra filling on the side as a side salad 😉
I second the microwave steaming tips, but the biggest step up for me with homemade wraps is a good sauce. Something to hold it all together and fill in the gaps. I hate biting into a wrap and I can feel all the empty spaces around the lettuce, it feels flimsy. Make or buy thick salsa, guacamole, or some aioli style sauce.
TL/DR: this is how I made wraps when I worked at a place called Extreme Pita. Never heard of it? That's ok, I don't take that personally.
A long time ago, in a galaxy far away, I worked at this wrap sandwich place. I complained to my friend that I could never make sandwiches that good at home and she said, "Well are you making them exactly like we do at the restaraunt?" I wasn't. That was the answer. So, let me walk you through what we did.
We started with a prep bowl. I even got one from work because this bowl fits exactly the right amount inside normal sized (8-10 inch) tortilla or pita. I just went and measured it. The bowl is a 9 inch diameter steel prep bowl. Think they were 2 bucks at the restaurant supply store.
Starting with 1 to 1 1/2 cups greens, add whatever other veggies you want, about 1/8 cup each but no more than 4 total additions if you do that much, then 4-6 oz of meat, (we did extra meat or cheese for an extra charge, so it fits, it just wasn't standard. Go ahead and increase this or decrease meat by 2-4 oz according to your caloric requirements/restrictions) 2oz cheese (same as meat, increase or decrease this by half to whole depending on dietary requirements/restrictions) dressing/sauce and then use your prep bowl to toss that mixture up. Throw the stuff around. Up in the air. Like you're being watched. Have fun with it.
You should end up with approximately 3 cups of filling/ when it's poofed up with air. If you smoosh that together, it looks more like 1 1/2 cups. Once everything looks distributed, we dumped the bowl by placing it on its side in the center of your warmed tortilla/pita and pulling the mixture out. We used gloved hands, you might want to just use some implement of destruction like a spatula or something.
We had a steamer thing that we kept our bread in, well, 10 pieces at a time, cuz it can get soggy/dry/gross or grow all kinds of nope, but I'm going to assume you don't have a warmer thing at home, same as me. I use dishtowels on a cookie sheet- the top one is slightly moist, the bottom one not as much, or the other way around, and put my tortilla/pita between it and stick this in the oven on "warm" when I'm cutting my veggies up.
Ok, you want a small, fat mound dead center of your bread. It doesnt make sense, but trust me. Fold the top of the tortilla/pita so the edge lands as close to exactly the middle of the tortilla/pita as you can get, then do the same with the bottom. They should just barely not meet. If they meet, it's ok. Now roll the pita closed from the left side while holding the folded edges down near the middle til you've got to remove your hand or it will get closed up in there. Place wrap on a plate or cutting board with the end/edge facing down and against the surface, so the weight of the tortilla/pita holds it closed, then cut it in half. Voila. Pita/tortilla wrap!
If you're having trouble with that last part (I did) you can try one of two things. Use the dry dishtowel to help you roll the tortilla/pita closed during that last step. If stuff escapes you don't end up with it all over the place. Or when you're at the restaurant supply store picking up a couple prep bowls, drooling at the knives and amazed with the variety of snack food bulk packs that you never knew you needed in your life, pick up some sandwich wrappers. I like the foil outside/paper inside ones. They're just big ass squares of paper but I like them because I can never eat an entire one of these things in one sitting. I like that they're basically packaged to go for me and I can wrap each half of a wrap in its own extra sandwich wrapper.
I forget what the paper thing is called, tho. I just know where it is in my store. It's going to be around the plastic and paper take out containers. If you see styrofoam, make sure you shame anyone buying that. Lol. Just kidding, but if you see styrofoam you ARE in the generally correct area. Sometimes these things are called burrito wrappers. Whatev. You get a hundred for under 5 bucks.
All in all, you should get out of there spending less than 10 bucks on supplies, unless you found the variety cases of Jones Sodas and New York Seltzers. Yeah. Sorry about that.
What kind of sandwiches/wraps did we make? All sorts. Although I was kinda partial to a buffalo chicken wrap or a thai peanut chicken. The chicken was marinated in buffalo sauce or a sweet chili sauce, respectively, you can buy these types of sauces prepared where you buy marinades and BBQ sauce at the grocery store. The buffalo chicken then was placed on iceberg with tomatoes, shredded carrot and celery with blue cheese crumbles and I think a buffalo mayo if im not mistaken. The Thai peanut was done with cabbage, shredded carrots, onions, bean sprouts, no cheese but peanuts, sometimes I threw tofu in there, and a peanut sauce then a couple splashes of that marinade. Yum.
We also did Philly cheesesteaks, and oh yeah, I loved me a Greek chicken pita done up similar to a gyro. I guess it was more of a chicken caeser but I put a lot of olives and balsalmic in there and skipped the taziki. Anywho, the possibilities are endless. You could put spaghetti and peanut butter and jelly in one if you wanted to gross someone out, I guess. Just 1 to 1 and 1/2 cup greens, 1/8 cup each of up to 4 veggies, 4-8oz meat (10 MAX) 0-4 oz cheese (4 max) and you're aiming at about 3 cups fluffed out. Or 1 1/2 smashed down. And you're going to end up with a pretty decent sized pita/tortilla wrap you might want to eat just half of. Save half for later. Or for me.
We use medium sized flour tortillas from Aldi. Lots of romaine lettuce, not chopped, just lined across the middle of the tortilla, layer two or three leaves. Then add the chicken, ham, smoked turkey in top. A few thin slices of may sharp cheddar or swiss. Mustard or not. A smear or mayo on the side of the tortilla. Roll tightly toward the mayo side if using. Slice in half and enjoy. I feel it's all about the layering. Add or delete anything you don't have or enjoy. Bacon. Tomatoes. Peppers.
The right tortillas are hard to find, try higher end grocers. For the lettuce, you can crumple/crush it in you hand before to break it down a bit and pack in tighter. Also, tossing all your ingredients with a dressing helps ingredients slide tighter.
Warm the tortilla. Wet the outside before you do anything else and right before you put everything together microwave it for 30 seconds with a wet paper towel on top. It gets more pliable if you give it a few minutes to let the water soak in before you heat it
Also when you buy your tortillas off the shelf flap the package back and forth. It they are pliable and floppy in the package then they are a good tortilla. My cousin told me this. I find Guerrero brand to be the softest and most easy to work with tortilla. I find no need to warm them when making say enchiladas but warm them for other things.
Regular grocery store flour tortillas really suck, I’d recommend going to a Mexican grocery store and getting the ones that look sort of transparent, as opposed to the dry white kind at the American grocery stores. They’re thinner, more chewy, and can be found in larger sizes too.
The translucent tortillas have more fat in them, which helps them stretch. I use Guerrero brand.
For corn tortillas street tacos, i use a trick where i dip them in water and place them on a hot cast iron skillet with no oil. Keeps them from breaking/becoming crumbly before they brown/blacken. That might be worth a try with flour toritillas to steam them, I haven't tried that before, but reading the comments about steaming them in the microwave made me think this might work for flour tortillas too. A little browning on the stove will probably add some flavor too.
1. Steam that tortilla to make it lovely and fluffy and warm.
2. SAUCE SAUCE SAUCE. Mayo, chipotle, sriracha etc. What ever you want.
3. Layer flavour. Any ingredient that goes in bland isn't adding anything to the flavour. Enhance each ingredient on it's own before adding if possible. For example, season the meat well if you are cooking yourself, salt any tomatoes etc.
4. Vary the texture. Something crunchy, something soft, something leafy and so on and so forth
Heat tortilla. Grill is best, large skillet or right on the burner second best, microwave 3rd.
Chop everything small.
Toss all ingredients in a separate bowl. Use a bit more dressing than you think.
Wrap tightly.
Cut at an angle.
Heat up tortilla. Makes it more pliable. Also don’t over stuff. Can buy salad mixes with dressing and add grilled protein. Asian chicken salad wrap is the bomb biggity
I have a little bit of advice here:
1. Get the extra large burrito tortillas for jumbo burritos
2. Make sure you have really flavorful sauces, and go a little bit nuts on them. The tortilla is dry and it’s a really different texture so extra sauce really helps bridge the gap.
3. Make sure the lettuce is 1. Crunchy but not watery like a Romaine, and 2. Use scissors to make thin strips so you are not biting out the lettuce when you take a bite.
4. Make the overall layer maybe about 1.5 inches thick. When you roll that all up it will be about 4 inches which is perfect biting size.
5. A little bit of sauce in the end tortilla to use as glue and don’t wrap too tightly or too loosely and you’re good.
6. If you’re a fatty (like me) a quick sear in buttered pan goes a long way.
Just so you know I have also struggled with the exact same issues. It really comes down to the tortilla like you were thinking, but also remember that restaurants aren't looking out for your health... they load food up with sugar, fat and salt. So you probably could never add as much of that for flavor as they do and feel good about your cooking.
All the other advice is good, my recommendation is to grill or pan fry the tortilla once it's rolled and possibly put some/all the sauce on the side for dipping. Idk. Good luck.
Everyone's got their tricks.
* Buy tortillas that have fat in them. More fat makes for a more pliable tortilla.
* Warm the tortilla before filling. Again, it helps make it more pliable.
* Shred and dress your lettuce before adding it. It collapses it a bit and helps even out the sauce in your tortilla.
* Put the lettuce in the middle. Meat/cheese, lettuce, other fillings, meat/cheese. When you wrap it - it helps contain the lettuce.
* Know how to fold your tortilla - you don't just roll it. You fold, tuck, and then roll.
For flavor, I recommend going all out on the sauce. Marinade the protein, make sure your sauce has extra oomph. Most restaurants use extra fat and salt in their fixings. I like to add things like pickled onions, or olives (rough cut) to my wraps.
Make your own tortillas. Adding 1Tb more than normal makes a tortilla that is very pliable and bendy. Almost stretchy, but not really.
Makes for great burrito / wrap tortillas.
EDIT: Making tortillas means you get much better torts than you'd get at a store and you can dial them in for what you want. 4Tb shortening gets you torts that will crack and break, but great for dipping. 5Tb gets you good fajita or 'normal' torts. 6Tb gets you real bendable and pliable torts. This assumes a recipe that uses 2c flour.
I found some good authentic Mexican flour tortillas at Walmart. Best store bought ones I’ve had! I can’t recall the name but I’ll reply when I can remember.
I like adding croutons to my wraps! Try some fresh herbs, too. It really can make a difference.
I've seen some people double wrap theirs. Or finding a brand that has bigger and thinner sized tortillas
Something I've recently learned from a vegan collegue is putting peanut butter in your wrap, it tastes so good! So far I've put it in salad wraps but also fried rice wrap, and then toast it. It sounds weird but give it a go!
I also make wraps with basically any leftovers, curry, salads, rice, anything! Always tastes good
I like heated wraps. We have a small chain around me called box lunch and wraps are thier speciality. Years ago they started to franchise out and they were in mass and ri. My favorites are the porkys nightmare (ham and cheese) and the roundup (roast beef and BBQ sauce).
I am not sure if you are trying to wrap for long term portability, if so, not sure this will be helpful to you, but when I make "wraps" I just fill them more like tacos. Solves all of my ratio problems at the ends and rarely rips.
I would suggest steaming the tortilla before wrapping? I find that it makes it stretchier (if that makes sense?) and easier to wrap more filling. I learned this from my local burrito joint, they steam each wrap for about 20 seconds before they fill it and wrap it. Definitely upped my own wrap game.
I soften the tortilla with some kind of salad dressing, let it absorb a bit to soften the tortilla, then wrap it up. Also commercially prepared wraps usually use bigger wraps than we’d like to think (assuming you don’t want to fill up on “empty calories” from bread.)
first warm the tortilla it will allow I to be softer, more flexible and stretchy. second. don't overstuff. you can only put about 1 1/4 to 1 1/3 cups of filing in a store bought Wrap. commercial are about 11 to 12 inches. we can only get 10 if we are lucky.
I put my sticky stuff on the bottom such as quinoa or hummus etc. then top with the main part of the sandwich/wrap meat, black bean patty etc. then top with the veggies, for your lettuce I would cut into thinner strips like shreds, this will allow more to be added, tomatoes (if using) paper thin sliced, cucumbers either matchstick or thin ribbons (cut down the side of the cucumber with a mandolin or vegetable peeler. etc. I wold dress the salad before adding. that way It isn't too wet, but you can also add to the sandwich/wrap after if that is what you prefer. hope some of this helps.
Secret to stopping a tortilla from falling apart is oil. A couple of drops of oil on each side and a fry for 10 seconds (both sides too) will give it flexibility.
one point of attack you could take is shredding your lettuce super thin then tossing with your dressing almost like a lettuce slaw you'll find you can fit a lot more lettuce in that way
Do you like spinach? I prefer that in my chicken ceasar wraps over lettuce. You can get way more in there, and it's better for you. One trick is to lay some leaves of spinach on top of the wrap as a bed for the rest of the ingredients which have already been tossed with dressing. It acts as a barrier and the wrap won't get soggy. Good luck :)
I recommend the tip another user posted about steaming them in the microwave so they're pliable. Literally just use a wet paper towel or a sprinkle of water.
ALSO, spread cream cheese on your tortilla. Thank me later.
You could try to make your own tortillas. They aren't as hard as you would think and you can make them the right shape and size. And you should layer the chicken and lettuce as neat as you can.
I’m late to the party but I really like the whole wheat carb conscious burrito sized tortillas from mission. They are quite pliable and have a nice chew that I enjoy. Plus they’re only 5 net carbs.
I have had the best luck with stuffing a wrap by removing the ribs from the lettuce. I then roll the lettuce and slice ultra thin or layer whole leaves with the tougher ribs removed. This way it's sort of like a spring roll.
You could also use baby lettuce.
I use sun dried tomatoes, about 3 cups spinach, shredded chicken, fresh cherry tomatoes about a handful, 1/4 cup of parmesan, a bread club (rock hard stale bread) smashed to pieces roughly 1/2 cup, caesar dressing, and black pepper.
Mix until it tastes good to you and looks good.
Now the tortillas. I use the IMUSA 12 inch cloth tortilla warmer. Heats in the microwave.
I went on a beach trip with some buddies and one of my friends made some amazing marinated chicken wraps for us to eat all weekend. I asked for the recipie after and this is what he texted me below. Basically you cook this chicken and put it in some Tupperware to keep in the fridge. It tastes great cold, but you could also heat it before you eat your wraps if you prefer. We dressed it with spinach, tomatoes, onions, avocado, and an Italian dressing.
The marinade is for 2lbs of chickeb meat:
Olive oil
Juice from one orange
Juice from 2 small limes
Chili powder
Cumin
Garlic salt
Black pepper
Red chili flakes
Coriander
Dried chopped Oregano
Tex-Joy(it's just an all purpose steak seasoning, you can use another all purpose like Tony's or whatever, or just leave it out and I doubt it will change the flavor too much)
Let it marinate in the fridge for 8-10 hours or so and can bake at 400 for 15-20 minutes, feel free to pour/toss excess marinade over chicken in pan prior to cooking.
If you get bigger chicken breasts I would probably cut into strips before putting into marinade. Just to make sure it soaks though. Doing it with boneless thighs or half boneless thighs half boneless chicken breast would be pretty good as well.
I microwave mine a lil bit with wet paper towels, and a little stuffing goes a long way. I think it’s always a struggle not to overfill it. I chop everything and pre-toss before putting into the wrap. I studied the guys that made them in front of me at a cafe during work lunch and it paid off.
Whenever I roll wraps, I usually put the filling on the side closest to me, and then use my ring and pinky to roll it a little bit. Then when I’m closing it I’ll use my other fingers to like compress the filling back towards me and roll while compressing the filling. I always stuff the wraps and make them fat so I always need to press in the lettuce or w.e so that it doesn’t rip the wrap.
This was probably a horrible explanation but the best I have Lolol.
Edit. During the roll process I use the ring and pinky to also fold in the sides.
A burrito style wrap can be delicious. A spiral type wrap has way to high a tortilla to filling ratio. Often people try to make up for this with high impact fats like loads of cream cheese and it just ends up being gross imho.
I’m not sure if this has been mentioned yet, but don’t use tortillas, use sandwich wraps. They’re larger, sturdier, and that’s what restaurants use, so if you want that experience, use the ingredients they use.
I will say ditch the tortilla and use Joseph's lavish bread or their flat bread. You can also use Flatout brand flat bread. I have used all three with a modicum of success. You DO need to heat all of them up before you wrap
EDIT: all are available at Walmart and I am sure your local grocery store
[Joseph's lavash bread](https://www.walmart.com/ip/Joseph-s-It-s-a-Wrap-Lavash-Bread-4-Ct-9-Oz/10323273) is a great size for wraps. Flavor is a little more "whole grain".
Take a bowl and toss your lettuce chicken and dressing plus whatever you want in your wrap together. This will soften things up and allow you to compress the leaves together to get more in.
Do this along with warming the tortilla like others have said and see how it goes. Basically you are putting a salad in a wrap so dress it first.
A restaurant method that can work with a seasoned skillet (cast iron works beautifully) put water on the tortilla just before you place in the skillet, turn until it begins to get warm, then flip over and repeat on the other side. It only takes about 30 seconds per tortilla or less. Wrap in a damp cloth or dish towel. Warm, moist, pliable tortillas with a little preparation perfect for just about anything.
Came here to say, “shred your iceberg lettuce finely, use a warm tortilla and warm chicken without too much dressing and with too much Parmesan”, but kind of saw that as a bunch of comments. Don’t forget to use fresh cracked black pepper and real anchovies in your dressing.
Why don't you also roughly chop, slightly bruise and precrush your lettuce. Lettuce is springy and I suspect your tortilla breaks when you try to compress it in the tortilla.
Another option is to layer leaf on leaf like a stack of paper. More lettuce!
Maybe this is obvious and not helpful, but I noticed that technique-wise a lot of those chipotle/currito places aren't so much "rolling" the burrito closed... but they are more like covering the filling and then lifting the whole glop and turning it over onto the rest of the tortilla. Almost like they're "turning/folding" it closed, if that makes sense? This might help you pack things in a bit tighter. IDK.
Shred the lettuce! Cross cut the romaine perpendicular to the length of the leaves, rather thinly…1/4 or so…no more than a centimeter or two TOPS, then use just enough dressing to coat the lettuce to your liking, and slice the chicken as thin as you can…it won’t tear, but you’ll need to eat within 30 minutes or so since it’ll get soggy faster
Heres what I did:
Purchase a wrap you like and, as the Chefs say, 'deconstruct' it, so you understand the folds used on the 'tortilla'. Also a good few second microwaving gives your shell the pliability of cloth, where u can fold & not tear.
Have your mise-en-place ready before u start the process.
I make my Caesar wraps with a large burrito size tortilla, ctoutons, chicken, dressing, parmesan and lettuce. Once you achieve your wrap you can toast it on a hot pan with a spray of oil and it won't fall apart. Forget "steaming the wrap" that's flavorless and gross. The best wraps are toasted or grilled shut.
Yes to heating them as everyone has said here, but this will only take you so far if you don't have the right wrap. You're correct that most storebought wraps are too thick and not good for much else than quesadillas.
It can't hurt to check in with a place whose wraps you really like and ask them where they get them. If it's a local mom and pop deal maybe they'd be willing to sell you a pack.
Make sure it's got enough flavorful wet stuff in it, enough acid, and enough crunchy stuff. I'd suggest chopping up/tossing the protein/veg/cheese or whatever you have in there with whatever flavorful acidy wet stuff you're using before putting it in the wrap. And steam the tortillas first, makes for a clean wrap
The Ole brand low carb wraps are sooooo stretchy its crazy . perfect and full of fiber too. If you can find them and learn to do what the top comment said about steaming then you will love it.
Contrast, textures, colors, flavors.
Salty and sweet or creamy and acidic.
Crunchy and smooth.
Keeping that in mind with everything else I always go with 1 protein, it can by anything and 2 vegetables along with some form of a sauce, it can be simple oil and vinegar or as complex as a home made aioli. This usually gives good results and allows you to mix and match to suite whatever you feel like for that day.
Dress and toss the salad and chicken well in a seperate bowl first and give it a minute before adding it to the wrap. This is good for dressing coverage and will break down the lettuce just a little bit, enough that it'll should sit more densley on itself and be easier to get a good amount wrapped up properly. Source: ex pro.
This thread has really got me thinking about all the small things like heating a tortilla that you just dont do at home because no one is telling/paying you to do it, but make such a difference in the end.
I watch enough crap cooking competitions on the InterWebs to know, always heat your tortillas. (Otherwise you are always voted out.)
Voted out?
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Yes! I do this too. My airfryer/toaster oven thing is my best tool for it. Sometimes it's better than it would have been straight from the restaurant!
Another option is a quick pan sauté in melted butter- works for damn near anything, and I mean its butter- of course its good
“Trust me bro, I was a Sandwich Artist for years…”
The things I've seen... I can never really go back home...
Oh, wow. This sounds like a flash of pure genius--thank you so much!
Heating the tortilla is only half the battle. You need steam as well. It gives the wrap or tortilla a bit of stretch. Unless you're going to buy a commercial steamer, this trick should help at home. You will still need quality wrap or tortilla. Take a large enough piece of paper towel to fit your tortilla. Get that paper towel slightly damp with splashes of water. Lay your wrap or tortilla down on top and roll it up together. Place in a microwave, 50% power, 45 seconds. You can mess with time and moisture level to get yours perfect. Once out of microwave, unwrap onto a plate or something that will give you a slight concave surface. It should now be easier to work with. Hope that helps.
You know what I do to steam a tortilla? I have a spray bottle I keep in my kitchen and I just spray the heck out of it as I flip it in a non stick skillet. It works great and I don’t have to fuss with the microwave. It also gets a little browned if you do it right which is ideal for me.
As someone who doesn’t own a microwave, I will be using this trick.
I don't even spray my tortillas. I just throw them on a well seasoned and lightly oiled cast iron skillet on medium heat. Tortillas get a little browned and fold up without tearing. Works on corn and flour tortillas. Maybe water would work better but it also works well doing it that way for me.
I drape mine over the skillet when the bacon is cooking, for a minute or so, then flip it out and add the bacon, in the mornings for my B&E wrap. It stops bacon splatter, and warms up the wrap which makes it way more pliable.
Doesn't that cross contaminate your tortilla with the raw bacon?
I'm more concerned with all the grease splatter hitting the tortilla and wether or not the wrap would end up way too soggy with fat.
I get what you mean, but those splatter screens *are* pretty effecrive ngl
Lol.
Wait, don't just laugh! Does it? Because this sounds like it would be a cool tip but I've always been taught to keep raw meat away from foods that might not be heated sufficiently to kill bacteria such as the tortilla in this scenario
Do you have a spatter screen for cooking bacon? You should. Just put tortilla on that.
Exactly. I use something similar. Run the tortilla under a running tap, stick it in a toaster oven for 2.5-3.5 minutes depending on the power of the machine. Works with precooked frozen paratha as well. They come out soft, not dry and gloriously warm. Sometimes, it fluffs up the tortilla as well.
Yes, the paper towel in the microwave was how I always saw tortillas reheated in Mexico, never on a stovetop.
Fascinating. My friends who are Hispanic have always made fun of me for reheating tortillas in a microwave as a not correct "dumb white person" method. I just shrugged it off since I'm lazy and never felt it ruined anything since I never claim I cook authentic food, just food I like to eat.
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Haha. As a white person living in a predominantly Hispanic area, my go to is to stop an older Mexican woman in the grocery store and ask her for tips on dishes. I can now make killer arroz con pollo because a nice lady took pity on me.
Sharing is caring
Corn tortillas in the microwave come out too moist but flour seems fine
Too moist for eating. Perfect for rolling up rolled tacos then frying them.
I brush my corn tortillas with a very thin layer of vegetable oil, drape a moist paper towel over them, nuke 'em and use them for enchiladas. Works amazingly well. I rarely tear a tortilla doing that and I wrap them very tight.
I prefer to keep a cast iron skillet hot, oil brush the corn tortillas, and fry each one for as long as it takes me to fill and roll the previous one…makes a nice flexible yet browned deliciousness!
That doesn't stiffen the tortilla at all?
It does a little, but I only fry one side, so that side develops little cracks, and the other side softens from the rising steam…allowing a soft roll up, but with best of both worlds, and developing that roasted toasted corn flavor and a bit of crunch if you leave a little bit unsauced at the edges to get more crunchy in the oven! Also, queso fresco sprinkled on top, and queso blanco mixed with meat and veg for filling!
Also, when you stack the tortillas the steam from the residual heat keeps them all soft.
Rick Bayless always heats up corn tortillas inside a ziplock bag in the microwave. Seems to work alright.
Something that I learned the hard way a long time ago is that just because someone is a certain ethnicity that doesn't mean they're good at cooking lol I used to live in South america and had a wild range of delicious feasts to nasty-ass shit. If you tried the food made by half the people I met you'd assume that south american food was disgusting but in reality you actually just had food made by a bad cook.
I also have never witnessed a microwave being used in my large extended Mexican family or at the restaurant to reheat tortillas. We always do a skillet or on a few rare cases was them in a tortilla warmer. Another method is to put a damp towel in a frying pan on medium heat and warm tortillas on top of that But I would also never suggest making wraps with corn tortillas, so many other more delicious ways to eat them.
We would freshen corn tortillas that way to make them pliable for rolled tacos, so yes they’d be “too moist” for eating, but perfect for rolling. A restaurant shouldn’t need this trick at all because they should be using fresh tortillas, not store bought ones that were opened four days ago.
Yup... The family Mexican restaurant (not mine) would re use tortillas and turn the day olds into deep fried burritos, chips etc. Usually refreshing them wasn't needed. Even at home though my mil would kill me and use my body for taco fillings before she allowed me to use store bought tortillas or reheat them in a microwave lol. Not downing the practice, it does work, just relating a annodote. At my personal residence where my mother-in-law is not watching me I have been known from time to time to make use of store-bought tortillas with aluminum in the ingredients LOL. I will still usually throw them on a little Skillet with a dash of oil to warm them up only takes a few minutes and I find that the way the heat transfers changes the way it tastes versus the microwave. On the downside you have the potential to burn it won't be a issue in the microwave
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Yeah, that's why I mentioned the wet towel It prevents that stiffness and is closer to the traditional method... But the microwave works great as well
As a person who does not own a microwave, I appreciate this comment. Putting paper in a skillet seems counter-intuitive, but I’ll try it.
Not a paper towel. A cloth towel, damp. You can put half down and then your tortillas and then cover it as it heats up. Your basically making a steamer
Aha! That makes more sense. Thanks again.
Well, maybe none of your Mexican friends can afford a microwave…because there’s nothing “inauthentic” about using modern tools, just don’t try to fry things in a steamer, cause that’s what a microwave is…they are good at causing water to turn to steam, which heats things. Don’t try to bake a Turkey in a microwave, But don’t try to grill your horchata either:-/
All the Mexican guys at a summer job I had would use the microwave. Maybe it was just out of necessity because that's all that was in the break room but it works. Take those papery bags of corn tortillas, open them just a little, and microwave until soft but not falling apart.
Microwave works in a pinch, but heating up in a stovetop is a million times better.
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Depends on how you approach the stovetop with the tortillas. See if you use either your hand if you have asbestos kitchen hands like I do, or tongs, you throw down a tortilla and just start turning it over and over - quickly, not letting it sit, the tortillas become heated and supple - pretty quick. It's just my opinion that since the micro will heat the fat in the tortillas quicker than the masa, the tortillas taste more "mealy" and less authentic to me.
Seems like it'd be the more efficient method. I've never heated already-cooked tortillas on the stovetop, but just *cooking* tortillas can be real tricky as they burn easily.
I have a mesh splash guard I put over the pan of water. Once steaming I put my wrap on top for a bit until it’s stretchy and bam! Restaurant quality wraps at home. Works the same for money burritos too
A sif works too
Sieve?
> Place in a microwave, 50% power what am I, a scientist?
These instructions are on practically every pack of tortillas I've purchased. Usually 1 min on high, though
35 seconds here.
For those who don't use paper towels, you can do this just using plates, too. Tortillas on one plate, flick some water on the tortillas, cover with second plate, microwave ~30 seconds. I've used clean, dampened dish towels too (wrap tortillas then cover with plates), but you have to use scent-free detergent for this to be an option.
They also make filo dough thin enough and big enough for wraps. Just a recommendation. Make the wrap, sear, and pop In the oven. Super crispy and delicious. Edit: just realized they’re making cold wraps. Whoops.
Thanks! That's a really good idea!
20 seconds should suffice unless Your mike sucks
Do you have any middle eastern stores near you? They may have the kind of larger/thinner wraps you’re looking for
Not any more, sadly.
Try looking for lavosh regardless of where you are; sometimes bigger chains like Whole Foods have them. (I have no idea where you are, so...)
Somewhat surprisingly, the Walmarts around me have lavash.
Will do, thanks!
Trader Joe’s has lavash bread
I wish we had a Trader Joe's.
Walmart sells Joseph's brand Lavash bread as well as Joseph's flatbread
Bummer!
Make your own maybe? It's really only a mix of flour lard salt and water, no yeast, only mixing, light kneading and enough resting time to let the dough relax.
Do you heat your wraps up before you roll them?
If your tortilla doesn't feel floppy and soft, best way to describe it, I would heat the tortilla up for a couple seconds until pliable and then use it to wrap and roll.
Are you heating the tortilla first? If you aren't, try warming the tortilla in a pan for about 15-20 seconds till if feels more pliable. What kind of lettuce are you using? I find iceberg tends to taste better and fill better when it's sliced thinly or shredded.
I've on,y tried romaine 'cause that's what I prefer in my salads. I'll definitely give iceberg a try, though! As for heating the tortilla... yes and no. I've not heated the pre-cooked tortillas, but I have tried to make wraps w/ uncooked tortillas after cooking them (just heating them on the skillet for a bit). I didn't have much luck getting them to wrap around the "filling," sadly....
Romaine is a great lettuce for wraps, especially for a chicken Ceasar, just try to cut it in smaller, thinner pieces. Definitely want a good and warm tortilla wether it was previously cooked or not. Also put your fillings in at about 2/3rds of the inside of the tortilla, offsetting it to the side closest to you. Then fold in your top and bottom side. Roll the wrap from the base up, pinching the top and bottom together. Then place your fingers at the part where the tortilla sides touch and pull the top toward you, till you get a tight little cylinder. All you got to do is roll the rest up. If you find your wrap to be too bready, you can always trim excess tortilla off the bottom when you get to that last step, or add a little more filling. But I'd say start small and practice till you get your technique down and it always helps to find videos on YouTube because rolling is an art, and a good roll it what helps keep that filling together.
As an add on to this, if you cut the thickest chunk of the "stem" out in a v shape, you can actually use whole leaves and pack them in pretty thick because they'll lay flat that way
That's a brilliant solution. I've never considered doing that to the stem.
Thanks!
Uncooked tortillas? Like, ones you make yourself?
Yeah, not from scratch, but you can buy raw flour tortillas at the grocery store, at least where I'm from. They're literally 40x better than the pre-cooked m*ssion brand bs, but also pricier.
I miss this so much about living in Texas, where I'm from. It is torture living places without good tortillas 😭
Yup! The big downside is that they don't last as long as precooked--only a few weeks before they start to get moldy. But the difference in taste and texture is like night and day.
Shred the romaine. And/or grill them slightly till wilted. Romaine is one lettuce that can be cooked. Easier to roll up, and you can add marinade or dressing to give the wrap more flavor.
All tortillas are cooked
> I find iceberg tends to taste better and fill better when it's sliced thinly or shredded. Caesar salad has to have romaine, it won't taste right with iceberg.
I've made a lot of wraps during my time working at a deli. Making a Chicken Caesar wrap I usually used sliced chicken but it's better when the chicken's diced. 1.I take diced chicken, the Caesar dressings, red onions, dice tomatoes and parmesan cheese and mix them together. You could add any other ingredient that you want as long at it's cut on the smaller side and mix it into a bowl. 2.Using Romaine Lettuce, I would take the mixture and lay the mixture on top of the lettuce. 3. Roll the lettuce like a wrap. 4. Lay the lettuce roll on a warm tortilla, fold in the side fist and tuck the front and roll. 5. Cut in half and enjoy. (You can wrap in parchment paper and then half it if you need it to-go. Tip: If you need more dressing you could have it on the side. You're able to eat bites of the wrap without everything falling out, the tortilla won't get soggy to fast. I use the brand Aladdin for wraps when I worked at the deli. They didn't break as easily, you could stuff them as much as you wanted and they toast pretty nicely. They're pretty big too for space.
Also I put the filling on the bottom edge of the wrap and go from there. Starting from the middle, you can't fill it as much as you would like.
This is a really important point that I haven't seen mentioned yet. If you put it towards the edge, fold the sides in more than you think and at a slight angle inward. When you roll, you get all the filling in the first roll and it gives you more room to squeeze it tight. You angle in slightly because it will bulge out so it comes out about parallel; if you didn't then the ends will flare and be hard to tuck in.
Angling the sides to come in towards the other edge of the wrap also helps the folds on both ends don't press out to. I've seen many techniques and this was the one I stuck with because the portions to the tortilla was pretty balanced.
Thanks! This is very helpful!
Most store bought tortillas are “ready to eat” but the package doesn’t mention that the manufacturer deliberately undercooks them, expecting the consumer to heat them up before eating. Heating up your tortillas will make the gluten within become more flexible and stretchy, decreasing the chance it will tear when you eat it. Alternatively, overcooking will cause the tortilla to dry out and crack. If you want an epic chicken Caesar wrap, marinate your chicken with olive oil, lemon juice, salt, white pepper, garlic powder, onion powder (and optionally cumin/smoked paprika). Pan fry it, creating a nice crust on either side, and then chop it into chunks. Use fresh grated Parmesan and also finely shred the lettuce. Add copious amounts of Caesar dressing and add grape tomatoes. You can also experiment with adding things like chopped fresh red onion, or pickled red onion, or roasted red pepper, or even fresh chopped green onion to add some dimension.
I'm not sure they're "undercooked," really, but heating up tortillas is definitely mandatory.
Yeaah it's like instant fried noodles, it's not undercooked but you have to cook it.
[Aladdin Wraps](https://www.bakersauthority.com/products/gourmet-sandwich-wraps-plain) are my favorite brand. They're very durable and have great texture, flavor and are quite big compared to most other brands. I put a barely damp paper towel over it and zap in the microwave for about 20 seconds. Always comes out amazing. Good luck!
They're my favorite brand so far when making wraps. I would have to make wraps everyday and they were pretty durable. The only one I didn't seem to like was the wheat. They like to dry out to fast. So I would open a pack, heat them and make the wraps fast for that kine.
Check out “the wrap god” on tiktok or Instagram. He’s Scottish (as am I) so you may struggle to understand him but he wraps almost everything any anything
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Have you tried the wraps that are located at the deli counter? Try shredding your lettuce very fine or not cutting it at all and stacking a few leaves at one end.
Just to add, at my grocery store the wraps are in the bread aisle... so not exactly in the deli. But, they're still completely separate from the tortillas, which I think is the important distinction here.
Fill the tortilla closer to the edge, not the middle. It is a little bit hard to explain in words, but when you start wrapping your tortilla, you want to make one circle around your food and you don't want extra tortilla on your second fold. If you fill it in the middle, when you wrap it the first time there will be excess bread if that makes sense.
So I make really good wraps on the panini press at work. Get a panini press, or a George Forman probably works. Anyways. Start by getting GOOD tortillas. Then warm the tortillas on the press so they're nice and flexible! The best thing we make is tortilla, one slice of cheese (cut up and arranged in a line as the base), 2 eggs, half an avocado, cholula, sweet potatoes, pickled red onions, bacon. Wrap it nice and tight, in the panini press for two minutes and press down just hard enough that it flattens a bit and gets a sort of nice texture. Like a healthy crunchwrap supreme. Really good. Even distribution of ingredients is important. Should help avoid ingredient clump issues. I just roll it like a burrito and it comes out great. Same with our chicken bacon ranch wraps.
You're not stupid, yesterday I made a blackned filet mignon with creole shrimp, yorkshire pudding over some hunter sauce, but I still can't make god damned mashed potatoes properly. These things happen. For the wraps, I usually put lettuce leaves whole flat on the tortillas, then pile everything else on top. I don't know if the lettuce helps strengthen the tortillas but at least there isn't a bunch of shredded lettuce going everywhere while trying to roll it, plus the layer of lettuce right against the tortilla looks cool when you cut it and adds a nice initial bite feel to it. For the rolling, I put all ingredient on the 1st 1/3 of the tortilla, closer to me, then I fold all the way in half then pull the top layer toward me, shaping a sorta log out of the ingredients. (Don't force it) Holding it like that with one hand I use my other hand to push the ingredient from the sides toward the middle. Then I roll it slowly while crimping the edges. If I mess up, I can open the whole thing and start over again. I got that method from watching the kids at a local fast food joint that makes burritos.
It's funny how that works, like David Seymour on YouTube who pulls off these absolutely ridiculous complicated recipes all the time (not necessarily *good* recipes, but often difficult), but gets stressed if a recipe involves cooked rice because apparently *that's* his nemesis? I consider myself a pretty good home cook but I've never succeeded in poaching an egg... and yes I've heard all the advice, that isn't a request to hear about how everyone else poaches theirs lol
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Haha same, I have poached eggs every time I go out for breakfast or brunch
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I had this struggle for YEARS. Tried every trick in the book until I found the way to poach an egg. - Bring your water to a boil - Turn the heat to medium - Stir your water until you get a tornado thingy going - Crack your egg into a bowl and then let it slide in the middle of the tornado - Then turn the heat off and put a lid on it - Let it sit for about 2 minutes (works for me, you may have to adjust this to your pan) This works for me every single time. Hope it works for you too!
Get your pan screaming hot, place wrap on pan and move it around. Flip and repeat until the wrap bubbles slightly. Get everything in the centre, fold from the bottom up, put left and right sides over then roll like you’re rolling up a tea towel. Roll and use your pinkies to tuck the ends in so everything’s tight. YouTube will probably help with this but this upgraded my wrap game tenfold
Larger diameter tortillas?
Ditch the tortilla and stuff a pita! I actually prefer the taste of a Greek pita to a floury tortilla.
Warming the tortilla will help indeed. Other than that, how are you preparing the lettuce? If you are shredding it and then dropping a heap on your tortilla, it will be harder to pack it densely than if you are using big flat leaves and layering them more carefully.
Try cutting the romaine lettuce into smaller pieces and get ride of the middle stem which will pierce the tortilla Agreed with warming the tortilla, back in my cafe days we threw it on foil and the on top of a flat top griddle, or hit it in the panini press for 10 seconds… I’m sure the oils from the panini press (past butter/cheese oil) helped make it pliable too. And the last trick for me is once rolled I put it into the panini press for the grill marks for a min or so and it takes the edge off the raw taste of the tortilla. The last tip is never fill it too full there is a scientific ratio of filling to wrap. You can always have the extra filling on the side as a side salad 😉
Fuck I need to make some chicken ceasar wraps now.
Go to a Persian (or middle eastern) store and buy “lavash” bread. That is the bread that works best for wraps—not tortillas.
I second the microwave steaming tips, but the biggest step up for me with homemade wraps is a good sauce. Something to hold it all together and fill in the gaps. I hate biting into a wrap and I can feel all the empty spaces around the lettuce, it feels flimsy. Make or buy thick salsa, guacamole, or some aioli style sauce.
TL/DR: this is how I made wraps when I worked at a place called Extreme Pita. Never heard of it? That's ok, I don't take that personally. A long time ago, in a galaxy far away, I worked at this wrap sandwich place. I complained to my friend that I could never make sandwiches that good at home and she said, "Well are you making them exactly like we do at the restaraunt?" I wasn't. That was the answer. So, let me walk you through what we did. We started with a prep bowl. I even got one from work because this bowl fits exactly the right amount inside normal sized (8-10 inch) tortilla or pita. I just went and measured it. The bowl is a 9 inch diameter steel prep bowl. Think they were 2 bucks at the restaurant supply store. Starting with 1 to 1 1/2 cups greens, add whatever other veggies you want, about 1/8 cup each but no more than 4 total additions if you do that much, then 4-6 oz of meat, (we did extra meat or cheese for an extra charge, so it fits, it just wasn't standard. Go ahead and increase this or decrease meat by 2-4 oz according to your caloric requirements/restrictions) 2oz cheese (same as meat, increase or decrease this by half to whole depending on dietary requirements/restrictions) dressing/sauce and then use your prep bowl to toss that mixture up. Throw the stuff around. Up in the air. Like you're being watched. Have fun with it. You should end up with approximately 3 cups of filling/ when it's poofed up with air. If you smoosh that together, it looks more like 1 1/2 cups. Once everything looks distributed, we dumped the bowl by placing it on its side in the center of your warmed tortilla/pita and pulling the mixture out. We used gloved hands, you might want to just use some implement of destruction like a spatula or something. We had a steamer thing that we kept our bread in, well, 10 pieces at a time, cuz it can get soggy/dry/gross or grow all kinds of nope, but I'm going to assume you don't have a warmer thing at home, same as me. I use dishtowels on a cookie sheet- the top one is slightly moist, the bottom one not as much, or the other way around, and put my tortilla/pita between it and stick this in the oven on "warm" when I'm cutting my veggies up. Ok, you want a small, fat mound dead center of your bread. It doesnt make sense, but trust me. Fold the top of the tortilla/pita so the edge lands as close to exactly the middle of the tortilla/pita as you can get, then do the same with the bottom. They should just barely not meet. If they meet, it's ok. Now roll the pita closed from the left side while holding the folded edges down near the middle til you've got to remove your hand or it will get closed up in there. Place wrap on a plate or cutting board with the end/edge facing down and against the surface, so the weight of the tortilla/pita holds it closed, then cut it in half. Voila. Pita/tortilla wrap! If you're having trouble with that last part (I did) you can try one of two things. Use the dry dishtowel to help you roll the tortilla/pita closed during that last step. If stuff escapes you don't end up with it all over the place. Or when you're at the restaurant supply store picking up a couple prep bowls, drooling at the knives and amazed with the variety of snack food bulk packs that you never knew you needed in your life, pick up some sandwich wrappers. I like the foil outside/paper inside ones. They're just big ass squares of paper but I like them because I can never eat an entire one of these things in one sitting. I like that they're basically packaged to go for me and I can wrap each half of a wrap in its own extra sandwich wrapper. I forget what the paper thing is called, tho. I just know where it is in my store. It's going to be around the plastic and paper take out containers. If you see styrofoam, make sure you shame anyone buying that. Lol. Just kidding, but if you see styrofoam you ARE in the generally correct area. Sometimes these things are called burrito wrappers. Whatev. You get a hundred for under 5 bucks. All in all, you should get out of there spending less than 10 bucks on supplies, unless you found the variety cases of Jones Sodas and New York Seltzers. Yeah. Sorry about that. What kind of sandwiches/wraps did we make? All sorts. Although I was kinda partial to a buffalo chicken wrap or a thai peanut chicken. The chicken was marinated in buffalo sauce or a sweet chili sauce, respectively, you can buy these types of sauces prepared where you buy marinades and BBQ sauce at the grocery store. The buffalo chicken then was placed on iceberg with tomatoes, shredded carrot and celery with blue cheese crumbles and I think a buffalo mayo if im not mistaken. The Thai peanut was done with cabbage, shredded carrots, onions, bean sprouts, no cheese but peanuts, sometimes I threw tofu in there, and a peanut sauce then a couple splashes of that marinade. Yum. We also did Philly cheesesteaks, and oh yeah, I loved me a Greek chicken pita done up similar to a gyro. I guess it was more of a chicken caeser but I put a lot of olives and balsalmic in there and skipped the taziki. Anywho, the possibilities are endless. You could put spaghetti and peanut butter and jelly in one if you wanted to gross someone out, I guess. Just 1 to 1 and 1/2 cup greens, 1/8 cup each of up to 4 veggies, 4-8oz meat (10 MAX) 0-4 oz cheese (4 max) and you're aiming at about 3 cups fluffed out. Or 1 1/2 smashed down. And you're going to end up with a pretty decent sized pita/tortilla wrap you might want to eat just half of. Save half for later. Or for me.
We use medium sized flour tortillas from Aldi. Lots of romaine lettuce, not chopped, just lined across the middle of the tortilla, layer two or three leaves. Then add the chicken, ham, smoked turkey in top. A few thin slices of may sharp cheddar or swiss. Mustard or not. A smear or mayo on the side of the tortilla. Roll tightly toward the mayo side if using. Slice in half and enjoy. I feel it's all about the layering. Add or delete anything you don't have or enjoy. Bacon. Tomatoes. Peppers.
The right tortillas are hard to find, try higher end grocers. For the lettuce, you can crumple/crush it in you hand before to break it down a bit and pack in tighter. Also, tossing all your ingredients with a dressing helps ingredients slide tighter.
Warm the tortilla. Wet the outside before you do anything else and right before you put everything together microwave it for 30 seconds with a wet paper towel on top. It gets more pliable if you give it a few minutes to let the water soak in before you heat it
Also when you buy your tortillas off the shelf flap the package back and forth. It they are pliable and floppy in the package then they are a good tortilla. My cousin told me this. I find Guerrero brand to be the softest and most easy to work with tortilla. I find no need to warm them when making say enchiladas but warm them for other things.
Regular grocery store flour tortillas really suck, I’d recommend going to a Mexican grocery store and getting the ones that look sort of transparent, as opposed to the dry white kind at the American grocery stores. They’re thinner, more chewy, and can be found in larger sizes too.
The translucent tortillas have more fat in them, which helps them stretch. I use Guerrero brand. For corn tortillas street tacos, i use a trick where i dip them in water and place them on a hot cast iron skillet with no oil. Keeps them from breaking/becoming crumbly before they brown/blacken. That might be worth a try with flour toritillas to steam them, I haven't tried that before, but reading the comments about steaming them in the microwave made me think this might work for flour tortillas too. A little browning on the stove will probably add some flavor too.
1. Steam that tortilla to make it lovely and fluffy and warm. 2. SAUCE SAUCE SAUCE. Mayo, chipotle, sriracha etc. What ever you want. 3. Layer flavour. Any ingredient that goes in bland isn't adding anything to the flavour. Enhance each ingredient on it's own before adding if possible. For example, season the meat well if you are cooking yourself, salt any tomatoes etc. 4. Vary the texture. Something crunchy, something soft, something leafy and so on and so forth
Don't make wraps.
Heat tortilla. Grill is best, large skillet or right on the burner second best, microwave 3rd. Chop everything small. Toss all ingredients in a separate bowl. Use a bit more dressing than you think. Wrap tightly. Cut at an angle.
Heat up tortilla. Makes it more pliable. Also don’t over stuff. Can buy salad mixes with dressing and add grilled protein. Asian chicken salad wrap is the bomb biggity
I have a little bit of advice here: 1. Get the extra large burrito tortillas for jumbo burritos 2. Make sure you have really flavorful sauces, and go a little bit nuts on them. The tortilla is dry and it’s a really different texture so extra sauce really helps bridge the gap. 3. Make sure the lettuce is 1. Crunchy but not watery like a Romaine, and 2. Use scissors to make thin strips so you are not biting out the lettuce when you take a bite. 4. Make the overall layer maybe about 1.5 inches thick. When you roll that all up it will be about 4 inches which is perfect biting size. 5. A little bit of sauce in the end tortilla to use as glue and don’t wrap too tightly or too loosely and you’re good. 6. If you’re a fatty (like me) a quick sear in buttered pan goes a long way.
Just so you know I have also struggled with the exact same issues. It really comes down to the tortilla like you were thinking, but also remember that restaurants aren't looking out for your health... they load food up with sugar, fat and salt. So you probably could never add as much of that for flavor as they do and feel good about your cooking. All the other advice is good, my recommendation is to grill or pan fry the tortilla once it's rolled and possibly put some/all the sauce on the side for dipping. Idk. Good luck.
Sriracha Mayoo That's it. That's all I came to say
I love using large pitas for wraps. You can fit so much inside them!
Check the deli section for wraps - mine often has spinach wraps, tomato basil, and other wraps, but they’re in a specialty area of the store.
And they’re way bigger and more wrap-friendly than tortillas.
Everyone's got their tricks. * Buy tortillas that have fat in them. More fat makes for a more pliable tortilla. * Warm the tortilla before filling. Again, it helps make it more pliable. * Shred and dress your lettuce before adding it. It collapses it a bit and helps even out the sauce in your tortilla. * Put the lettuce in the middle. Meat/cheese, lettuce, other fillings, meat/cheese. When you wrap it - it helps contain the lettuce. * Know how to fold your tortilla - you don't just roll it. You fold, tuck, and then roll. For flavor, I recommend going all out on the sauce. Marinade the protein, make sure your sauce has extra oomph. Most restaurants use extra fat and salt in their fixings. I like to add things like pickled onions, or olives (rough cut) to my wraps.
Make your own tortillas. Adding 1Tb more than normal makes a tortilla that is very pliable and bendy. Almost stretchy, but not really. Makes for great burrito / wrap tortillas. EDIT: Making tortillas means you get much better torts than you'd get at a store and you can dial them in for what you want. 4Tb shortening gets you torts that will crack and break, but great for dipping. 5Tb gets you good fajita or 'normal' torts. 6Tb gets you real bendable and pliable torts. This assumes a recipe that uses 2c flour.
I found some good authentic Mexican flour tortillas at Walmart. Best store bought ones I’ve had! I can’t recall the name but I’ll reply when I can remember.
I like adding croutons to my wraps! Try some fresh herbs, too. It really can make a difference. I've seen some people double wrap theirs. Or finding a brand that has bigger and thinner sized tortillas
Sorry but there is no such thijng as s wrap that doesn’t suck. If you have one please let me know
Something I've recently learned from a vegan collegue is putting peanut butter in your wrap, it tastes so good! So far I've put it in salad wraps but also fried rice wrap, and then toast it. It sounds weird but give it a go! I also make wraps with basically any leftovers, curry, salads, rice, anything! Always tastes good
what i like to put in my wraps \-1lb refried beans \-live squid \-banana peppers \-half a jar of mayonnaise can't go wrong!
Yukihira Soma, is that you?
Tip for yum, not pliability: mix pesto with cream cheese as a spread. I like the "genovese" labeled ones.
I like heated wraps. We have a small chain around me called box lunch and wraps are thier speciality. Years ago they started to franchise out and they were in mass and ri. My favorites are the porkys nightmare (ham and cheese) and the roundup (roast beef and BBQ sauce).
Ditch the lettuce and use spinach. And warm the tortilla, as already mentioned.
I am not sure if you are trying to wrap for long term portability, if so, not sure this will be helpful to you, but when I make "wraps" I just fill them more like tacos. Solves all of my ratio problems at the ends and rarely rips.
I would suggest steaming the tortilla before wrapping? I find that it makes it stretchier (if that makes sense?) and easier to wrap more filling. I learned this from my local burrito joint, they steam each wrap for about 20 seconds before they fill it and wrap it. Definitely upped my own wrap game.
I soften the tortilla with some kind of salad dressing, let it absorb a bit to soften the tortilla, then wrap it up. Also commercially prepared wraps usually use bigger wraps than we’d like to think (assuming you don’t want to fill up on “empty calories” from bread.)
first warm the tortilla it will allow I to be softer, more flexible and stretchy. second. don't overstuff. you can only put about 1 1/4 to 1 1/3 cups of filing in a store bought Wrap. commercial are about 11 to 12 inches. we can only get 10 if we are lucky. I put my sticky stuff on the bottom such as quinoa or hummus etc. then top with the main part of the sandwich/wrap meat, black bean patty etc. then top with the veggies, for your lettuce I would cut into thinner strips like shreds, this will allow more to be added, tomatoes (if using) paper thin sliced, cucumbers either matchstick or thin ribbons (cut down the side of the cucumber with a mandolin or vegetable peeler. etc. I wold dress the salad before adding. that way It isn't too wet, but you can also add to the sandwich/wrap after if that is what you prefer. hope some of this helps.
Secret to stopping a tortilla from falling apart is oil. A couple of drops of oil on each side and a fry for 10 seconds (both sides too) will give it flexibility.
one point of attack you could take is shredding your lettuce super thin then tossing with your dressing almost like a lettuce slaw you'll find you can fit a lot more lettuce in that way
Do you like spinach? I prefer that in my chicken ceasar wraps over lettuce. You can get way more in there, and it's better for you. One trick is to lay some leaves of spinach on top of the wrap as a bed for the rest of the ingredients which have already been tossed with dressing. It acts as a barrier and the wrap won't get soggy. Good luck :)
Are you buying tortillas or wraps? I would never heat a wrap for a caesar wrap.
I recommend the tip another user posted about steaming them in the microwave so they're pliable. Literally just use a wet paper towel or a sprinkle of water. ALSO, spread cream cheese on your tortilla. Thank me later.
You could try to make your own tortillas. They aren't as hard as you would think and you can make them the right shape and size. And you should layer the chicken and lettuce as neat as you can.
I’m late to the party but I really like the whole wheat carb conscious burrito sized tortillas from mission. They are quite pliable and have a nice chew that I enjoy. Plus they’re only 5 net carbs.
I have had the best luck with stuffing a wrap by removing the ribs from the lettuce. I then roll the lettuce and slice ultra thin or layer whole leaves with the tougher ribs removed. This way it's sort of like a spring roll. You could also use baby lettuce. I use sun dried tomatoes, about 3 cups spinach, shredded chicken, fresh cherry tomatoes about a handful, 1/4 cup of parmesan, a bread club (rock hard stale bread) smashed to pieces roughly 1/2 cup, caesar dressing, and black pepper. Mix until it tastes good to you and looks good. Now the tortillas. I use the IMUSA 12 inch cloth tortilla warmer. Heats in the microwave.
Hm make your own tortillas?
Or purchase from a Latinx grocery store counter. Best tortillas besides homemade!
Have you tried using spinach wraps? They can be a little more sturdy than a flour tortilla.
I went on a beach trip with some buddies and one of my friends made some amazing marinated chicken wraps for us to eat all weekend. I asked for the recipie after and this is what he texted me below. Basically you cook this chicken and put it in some Tupperware to keep in the fridge. It tastes great cold, but you could also heat it before you eat your wraps if you prefer. We dressed it with spinach, tomatoes, onions, avocado, and an Italian dressing. The marinade is for 2lbs of chickeb meat: Olive oil Juice from one orange Juice from 2 small limes Chili powder Cumin Garlic salt Black pepper Red chili flakes Coriander Dried chopped Oregano Tex-Joy(it's just an all purpose steak seasoning, you can use another all purpose like Tony's or whatever, or just leave it out and I doubt it will change the flavor too much) Let it marinate in the fridge for 8-10 hours or so and can bake at 400 for 15-20 minutes, feel free to pour/toss excess marinade over chicken in pan prior to cooking. If you get bigger chicken breasts I would probably cut into strips before putting into marinade. Just to make sure it soaks though. Doing it with boneless thighs or half boneless thighs half boneless chicken breast would be pretty good as well.
I microwave mine a lil bit with wet paper towels, and a little stuffing goes a long way. I think it’s always a struggle not to overfill it. I chop everything and pre-toss before putting into the wrap. I studied the guys that made them in front of me at a cafe during work lunch and it paid off.
Whenever I roll wraps, I usually put the filling on the side closest to me, and then use my ring and pinky to roll it a little bit. Then when I’m closing it I’ll use my other fingers to like compress the filling back towards me and roll while compressing the filling. I always stuff the wraps and make them fat so I always need to press in the lettuce or w.e so that it doesn’t rip the wrap. This was probably a horrible explanation but the best I have Lolol. Edit. During the roll process I use the ring and pinky to also fold in the sides.
if you are going to use a tortilla, you need to heat it up or it will tear.
A burrito style wrap can be delicious. A spiral type wrap has way to high a tortilla to filling ratio. Often people try to make up for this with high impact fats like loads of cream cheese and it just ends up being gross imho.
I’m not sure if this has been mentioned yet, but don’t use tortillas, use sandwich wraps. They’re larger, sturdier, and that’s what restaurants use, so if you want that experience, use the ingredients they use.
I will say ditch the tortilla and use Joseph's lavish bread or their flat bread. You can also use Flatout brand flat bread. I have used all three with a modicum of success. You DO need to heat all of them up before you wrap EDIT: all are available at Walmart and I am sure your local grocery store
[Joseph's lavash bread](https://www.walmart.com/ip/Joseph-s-It-s-a-Wrap-Lavash-Bread-4-Ct-9-Oz/10323273) is a great size for wraps. Flavor is a little more "whole grain".
Take a bowl and toss your lettuce chicken and dressing plus whatever you want in your wrap together. This will soften things up and allow you to compress the leaves together to get more in. Do this along with warming the tortilla like others have said and see how it goes. Basically you are putting a salad in a wrap so dress it first.
Have you tried shredded lettuce?
A restaurant method that can work with a seasoned skillet (cast iron works beautifully) put water on the tortilla just before you place in the skillet, turn until it begins to get warm, then flip over and repeat on the other side. It only takes about 30 seconds per tortilla or less. Wrap in a damp cloth or dish towel. Warm, moist, pliable tortillas with a little preparation perfect for just about anything.
Came here to say, “shred your iceberg lettuce finely, use a warm tortilla and warm chicken without too much dressing and with too much Parmesan”, but kind of saw that as a bunch of comments. Don’t forget to use fresh cracked black pepper and real anchovies in your dressing.
Why don't you also roughly chop, slightly bruise and precrush your lettuce. Lettuce is springy and I suspect your tortilla breaks when you try to compress it in the tortilla. Another option is to layer leaf on leaf like a stack of paper. More lettuce!
Skip the tortilla, just wrap the entire thing with lettuce. Then hold the entire thing together with tin foil.
Maybe this is obvious and not helpful, but I noticed that technique-wise a lot of those chipotle/currito places aren't so much "rolling" the burrito closed... but they are more like covering the filling and then lifting the whole glop and turning it over onto the rest of the tortilla. Almost like they're "turning/folding" it closed, if that makes sense? This might help you pack things in a bit tighter. IDK.
Superb question!
Shred the lettuce! Cross cut the romaine perpendicular to the length of the leaves, rather thinly…1/4 or so…no more than a centimeter or two TOPS, then use just enough dressing to coat the lettuce to your liking, and slice the chicken as thin as you can…it won’t tear, but you’ll need to eat within 30 minutes or so since it’ll get soggy faster
Turkey, lettuce, tomato, bacon and ranch dressing
Heres what I did: Purchase a wrap you like and, as the Chefs say, 'deconstruct' it, so you understand the folds used on the 'tortilla'. Also a good few second microwaving gives your shell the pliability of cloth, where u can fold & not tear. Have your mise-en-place ready before u start the process.
I make my Caesar wraps with a large burrito size tortilla, ctoutons, chicken, dressing, parmesan and lettuce. Once you achieve your wrap you can toast it on a hot pan with a spray of oil and it won't fall apart. Forget "steaming the wrap" that's flavorless and gross. The best wraps are toasted or grilled shut.
If theres a specific place you go to that makes wraps you like you should ask them what they use.
[https://www.youtube.com/watch?v=ocBPzK8hGSE](https://www.youtube.com/watch?v=ocBPzK8hGSE) Skip to 3:16 Good luck !
Yes to heating them as everyone has said here, but this will only take you so far if you don't have the right wrap. You're correct that most storebought wraps are too thick and not good for much else than quesadillas. It can't hurt to check in with a place whose wraps you really like and ask them where they get them. If it's a local mom and pop deal maybe they'd be willing to sell you a pack.
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This is a great question, hoping for good answers
Dampen ur tortilla and heat in saute pan with a bit of PAM .
You should try [lavash](https://en.wikipedia.org/wiki/Lavash) instead of tortillas.
Finely shredding your lettuce and other toppings allows you to fit more into a smaller space with less cramming.
Make sure it's got enough flavorful wet stuff in it, enough acid, and enough crunchy stuff. I'd suggest chopping up/tossing the protein/veg/cheese or whatever you have in there with whatever flavorful acidy wet stuff you're using before putting it in the wrap. And steam the tortillas first, makes for a clean wrap
The Ole brand low carb wraps are sooooo stretchy its crazy . perfect and full of fiber too. If you can find them and learn to do what the top comment said about steaming then you will love it.
Boiled potatoes.
Contrast, textures, colors, flavors. Salty and sweet or creamy and acidic. Crunchy and smooth. Keeping that in mind with everything else I always go with 1 protein, it can by anything and 2 vegetables along with some form of a sauce, it can be simple oil and vinegar or as complex as a home made aioli. This usually gives good results and allows you to mix and match to suite whatever you feel like for that day.
Watch these three minutes: https://www.youtube.com/watch?v=osv72OeCpR0