If you fold the tortilla carelessly, all the contents can come out. While there are many different ways to fold or roll tortillas, the general idea is to prepare the open ends by covering them with the other side of the skin.
Ingredients
Makes 1 serving
- 1 tortilla, any type and size
- 2 tablespoons to 1.5 cups (30 ml to 375 ml) of your choice of tortilla filling
Step
Part 1 of 7: Preparing the Tortillas
Step 1. Warm the tortillas
Before you add fillings or fold them, you should slightly warm the tortillas in the oven, on the stove, or in the microwave. Warm tortillas break less often than cold or room temperature tortillas.
- To warm tortillas in the oven, first preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Wrap a stack of 8 tortillas in aluminum foil and warm in the oven for 10 to 15 minutes.
- If warming tortillas on the stove, turn on the stove and set to high heat, grab a tortilla with tongs and hold it on the stove for a few seconds, occasionally switching sides. Take it out once it softens and starts to brown.
- To warm up in the microwave, wrap a stack of 8 tortillas in clean, slightly damp paper towels or dish tissue. Set the microwave on full power for 30 to 45 seconds.
Step 2. Don't overfill
The filling can only be up to of the total area of the tortilla. If you fill it too much, the tortilla will burst open, no matter how you fold it.
- The placement of the filling will vary depending on how you plan to fold the tortilla, but you should always follow this rule, no matter what fold you use.
- Check individual instruction methods for more details on filling placement.
Part 2 of 7: Standard Scroll
Step 1. Fill the tortilla close to the center
Scoop the filling just below the center of the tortilla. Arrange in a straight line and do not stack into one lump.
Make sure you have plenty of room at the end. For small tortillas, 1 inch (2.5 cm) may be sufficient. For larger tortillas, you will need to leave 2 inches (5 cm) on each end. If you fill the tortilla all the way to the end, the filling will come out when you fold it
Step 2. Fold it up
Gently fold the bottom up and over the bottom edge of the filling.
For a more secure fold, you'll want to hold it up so the stuffing doesn't drop into the crease you just made and make it full. Be very careful to prevent the filling from escaping
Step 3. Fold the sides
Fold one side of the tortilla in half, followed by the other side. The two sides do not have to meet.
Keep in mind that you will need to fold the tortilla in half so that the two folded sides will fold in the same direction as the bottom folded side
Step 4. Roll up
Wrap the tortilla around the filling from the bottom up, covering your previous three layers in this process.
- To prevent the filling from coming out, you may want to place your finger on the folded underside at the point where it meets the filling, at least until this part is covered with the folded tortilla.
- Continue rolling the tortilla up until all of the tortilla has been used.
Step 5. Serve
Your tortilla should be ready to be enjoyed like this. If you wish, you can secure the tortilla with a toothpick.
Part 3 of 7: Envelope Roll
Step 1. Fill the tortilla close to the center
The filling should be placed slightly away from the center, just below the center of the tortilla.
- Fills should be spread out in bold lines and not large piles.
- Make sure there is enough space on each end of the tortilla to prevent the filling from falling out. If you have smaller tortillas, 1 inch (2.5 cm) may suffice. For larger tortillas, you will need 2 inches (5 cm) on each end.
Step 2. Fold the sides inward
Bring both sides to the center at the same time. The two sides should almost touch.
When you fold it, some of the filling may go down to the bottom of the tortilla or above the center mark. This is fine as long as no fill falls off the lower edge
Step 3. Roll the tortilla from the bottom up
Use your thumbs to bring up the bottom of the tortilla, wrapping over the filling as well as the lower part of the folded side. Continue rolling up using the same general motion.
- Make sure you make every crease as you roll the tortilla as tightly as possible. You can squeeze the reels back toward you whenever you feel the reels are not tight.
- Continue rolling the tortilla up until all the skin has been used.
Step 4. Serve
At this point, you should be able to serve and enjoy it without any issues. You can even cut it in half without fear.
However, if it looks too loose for you, you can use a few toothpicks into it to help secure the tortilla
Part 4 of 7: Cylinder Reel
Step 1. Spread the filling all the way to the edges
Scoop 2 tablespoons (30 ml) of filling into the center of the tortilla and spread it evenly over the surface, leaving about inch (1.25 cm) of the tip.
Keep in mind that this folding technique will only work if you are working with Deli meats, flat leaves, light cheese, salami, thick spreads. This won't work with crumbly fillings like ground beef or grated cheese
Step 2. Roll up the tortillas
Roll the tortilla up in a tight roll and work from the bottom up.
- Gently fold up and make a cylindrical shape about inch (1.25 cm) in diameter. Continue rolling the rest of the tortilla over the initial cylinder until you reach the top edge.
- If you've ever rolled a jelly roll, the process is very similar.
Step 3. Serve
For this method, a good way of serving tortillas is to cut them into three diagonally.
You can also create smaller portions by cutting the coating diagonally into 4 or 6 pieces
Part 5 of 7: Bi-Fold. Scrolls
Step 1. Arrange the filling under the center of your tortilla in a straight line
- Divide the tortilla in your mind into 3 vertical sections. Spread the filling in a straight line down.
- If you are using a square tortilla, you will need to draw a diagonal line, from one corner to the opposite corner.
- Make sure you have at least to 1 inch (1.25 to 2.5 cm) of space on each end so the filling won't come out when you roll the tortilla.
- Keep in mind that this fold isn't as secure as the others, so it's generally best used for larger fillings such as Deli cutlets and stir-fried vegetables as these ingredients don't come out easily.
Step 2. Fold inward on one side of the pack
Bring this side closest to the filling towards the center. The side edges should extend slightly beyond the center of the tortilla.
Make sure the filling is completely covered by the sides of the package
Step 3. Fold in the other side
Fold the other side of the package over the filling and the first side of the tortilla. Wrap this side around the previously folded edge, and tuck it under the bottom of the tortilla to keep it in place.
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Fold the tortilla as tightly as you can without breaking it. You can make the fold tighter by gently pressing the filling against the locked crease you created when folding the second side.
Step 4. Serve
Tortillas are ready to be enjoyed like this. If you wish, you can secure the tortilla with a toothpick.
Part 6 of 7: Cornucopia Scrolls
Step 1. Spread the filling close to the edges
Spoon the filling over the tortilla and stop until it is slightly off the edge, about inch (1.25 cm).
Keep in mind that this will work best with denser fillings, such as sliced or square vegetables, Deli cutlets, fruit, or large cuts of meat or fish. Do not use this method for fillings that have liquid sauce or small chunks that may slip to the bottom
Step 2. Cut the tortilla into wedges, divide the tortilla into 4 parts
Cut down vertically once and horizontally once.
- Do not fold the tortilla before doing this.
- Make sure you cut it through the filling as well. Each piece must be equal in size and shape, and the filling must be completely separated.
Step 3. Fold each section into a cone shape
Wrap the tortilla around the filling from one loop end to the other.
- The two circular ends are the ends that are connected to one flat side on one side and the tortilla circular side on the other.
- Imagine a diagonal line joining the circular ends. Fold one end into the tortilla, gently roll to the other along an imaginary diagonal line. When finished, you will have a cone-shaped tortilla with 1 closed point and one open point.
- Alternatively, you can fold more than one end of the loop so that the fold meets the other end of the loop.
Step 4. Serve
The tortilla and filling will be ready to enjoy at this point but you may have to secure it with a toothpick if the tortilla skin looks loose.
Part 7 of 7: Half Moon Fold
Step 1. Spread the filling over one side of the tortilla
In your mind, divide the tortilla in half. Spread the filling all over this half, and stop at imagining the center line and leave of the sides untouched.
- Spread the filling around this half so that it stops at the circular edges about 1/2 inch (1.25 cm) apart.
- If using a square tortilla shell, divide the skin in half diagonally rather than doing it crosswise or longitudinally.
- And keep in mind that this method is usually used for half-moon quesadillas.
Step 2. Fold the untouched half in half
Bring the untouched half up to cover the filling completely. Both ends should cover each other evenly.
If you press the ends together firmly, you may be able to help hold them in place, especially if you lightly moisten them with water before doing so or if you plan to bake, saute, or fry tortillas
Step 3. Serve
The stuffed tortilla is ready to serve.
- For quesadillas and other similar foods, cut the tortilla into 4 pieces, with each piece starting at the center point following the end of the fold and working toward the open edge.
- Tortillas should not pile up, but if they do, secure them with a toothpick before enjoying.
