Tortillas and Wraps – YUM! Easy when cooking with kids – great family time recipes

Tortilla Recipes and Wraps

Tortillas are so easy to make that you might as well try your own. You can make wraps as fast as you make sandwiches and you can buy the wraps from the store if you don’t want to make the tortillas yourself. Kids love to do these – they can put in whatever they like ( the weirder the better – as long as they eat it!) And there isn’t too much mess. So many stores now stock tortillas of many kinds ( spinach, spicy, with sun dried tomatoes, gluten free, flour, corn, and so on) that it seems silly to make tortillas. But when you taste freshly made ones, you will know why folks do it! They are just simply fabulous! I buy dough relaxer from Prepared Pantry ( see the link below) – and when I have the time ( not often I do admit) I will make my own tortillas. Otherwise the grandkids and I think up wonderful ways to use leftovers in imaginative wraps. Enjoy!

How to Make Wraps

You can make an open-ended wrap or a closed one.  And everyone seems to have their own best way to wrap a wrap.  This is how to wrap a wrap.

1. Smear sandwich spread within an inch of the perimeter of the tortilla.
2. Lay sandwich goodies in a wide swath down the center of the tortilla and to within a couple inches of the left and right edges—kind of a rough rectangle.
3. To make a closed end wrap, fold both the right and the left edges over the goodies and roll from the bottom.  To make an open-ended wrap, fold only one edge.

If you make a closed end wrap, cut the wrap in two and eat half at a time.

If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds.  It will be more pliable.

Grilled Chicken and Chipotle Wrap

Grilled chicken makes a wonderful wrap.  This is a great way to use left over Roast Chicken. Load it up as you like.  The chipotle ranch spread gives it some zip and, really improves the sandwich.

Ingredients:

• grilled chicken breast, seasoned and cut into 2-inch strips
• provolone cheese
• thinly sliced red bell pepper, each slice cut in half
• romaine lettuce
• slices of tomato
• thinly sliced sweet yellow onions
• chipotle ranch spread
• spinach tortillas

1. Spread the chipotle spread lightly on the tortilla.
2. Place romaine lettuce on top of the spread.  Add the cheese and chicken.  Add the remaining ingredients in your order of choice.
3. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wraps in half.

Sour Cream Fiesta Tortillas

• 1 cup pastry flour (or all-purpose)
• 1/2 teaspoon salt
• 1/2 tablespoon fiesta seasoning or similar (optional)
• 2 tablespoons sour cream
• 1/3 cup warm water

1. Mix the dry ingredients in a large bowl.
2. Add the sour cream and mix with your hands or a spatula.
3. Add warm water a little at a time until your dough is soft and not sticky.
4. Knead the dough for a few minutes until it’s smooth.
5. Pull off pieces of dough to form about 6 small dough balls (if you have a scale they should be 1.5 ounces each) a little larger than a golf ball in size.
6. Preheat a nonstick or cast iron skillet that is at least 7” across to medium to medium-high heat.
7. Roll out the dough with your rolling pin. Dust each  ball with a little flour just before you roll them out if needed. Lay the  pin in the center of the dough ball and roll up, center and roll down.  Lift the dough and turn it 45 degrees. Again, place the rolling pin in the center and roll. Rotate once more at 45 degrees. Your tortilla should now be close to a circle shape, roll as needed to perfect your circle and until they are as thin as possible.
8. Place your tortilla on the hot pan. It takes just a few moments to cook. Flip to the other side. When they are done they should have lots of nice brown speckles. Place them in a towel or use a tortilla  keeper to keep them warm longer. This recipe makes six 6” to 7” (1.5 ounce) tortillas

Healthy Wheat and Granola Tortillas

Try something a little healthier with whole wheat flour, nuts, and quick oats.

• 1/4 cup quick oats
• 1/4 cup walnuts
• 1 cup water
• 1/2 teaspoon salt
• 1 cup pastry or all-purpose flour
• 1 cup whole wheat flour

1. In a blender combine the oats and walnuts. Blend them to a powder. Add the salt and flours.  Add the water.
2. Knead the dough for a few minutes. Add flour if need be until your dough is soft and not sticky
3. Pull off pieces of dough to form about 12 small dough  balls (if you have a scale they should be 1.5 ounces each) a little larger than a golf ball in size.
4. Preheat a nonstick or cast iron skillet that is at least 7” across to medium to medium-high heat.
5. Roll out the dough with your rolling pin. Dust each ball with a little flour just before you roll them out if needed. Lay the pin in the center of the dough ball and roll up, center and roll down. Lift the dough and turn it 45 degrees. Again, place the rolling pin in the center and roll. Rotate once more at 45 degrees. Your tortilla should now be close to a circle shape, roll as needed to perfect your circle and until they are as thin as possible.
6. Place your tortilla on the hot pan. It takes just a few  moments to cook. Flip to the other side. When they are done they should have lots of nice brown speckles. Place them in a towel or use a tortilla keeper to keep them warm longer. This recipe makes twelve 6” to 7” (1.5 ounce) tortillas

Fresh Spinach Tortillas

These tortillas are made with fresh spinach.

• 1 1/2 cup pastry or all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon dough relaxer
• 4.5 ounces fresh bagged baby spinach
• 1 tablespoon sour cream

1. Mix the dry ingredients in a large bowl.
2. Mix the sour cream and spinach in a blender.  Add  the  spinach mixture to the dry ingredients
3. Knead the dough for a few minutes. Add flour if need be until your dough is soft and not sticky.
4. Pull off pieces of dough to form 8 small dough balls (if you have a scale they should be 1.5 ounces each) a little larger than a golf ball in size.
5. Preheat a nonstick or cast iron skillet that is at least 7” across to medium to medium-high heat.
6. Roll out the dough with your rolling pin. Dust each ball with a little flour just before you roll them out if needed. Lay the pin in the center of the dough ball and roll up, center and roll down. Lift the dough and turn it 45 degrees. Again, place the rolling pin in the center and roll. Rotate once more at 45 degrees. Your tortilla should now be close to a circle shape, roll as needed to prefect your circle and until they are as thin as possible.
7. Place your tortilla on the hot pan. It takes just a few  moments to cook. Flip to the other side. When they are done they should have lots of nice brown speckles. Place them in a towel or use a tortilla keeper to keep them warm longer. This recipe makes eight 6” to 7” (1.5 ounce) tortillas.