Tortilla

Tortilla Wraps - how do you made them stick once rolled?

When you buy ready-made tortilla wraps in supermarkets or even on delis, the roll is stuck and securely wrapped up - when I make them they come undone and they are really hard to eat! Is there a knack to rolling them up? Thanks.

Public Comments

1. well i suggest putting something such as butter or mayonaise on the edge intended to stick down. also wrapping alfoil around the bottom i find is effective
2. I lie to grill them in my panini maker. Although you could grill them in a pan like grilled cheese. Once the tortilla starts toasting, it pretty much stays put and it even gives a nice crunch to it.
   
   
   
   Check this recipe out! It's really tasty. Be sure to look at the picture I took of it.
   
   
   
   Mean Chef's Zuni Rolls With Raspberry Chipotle Sauce
   
   
   
   For chipotle sauce
   
   1 cup fresh raspberries or frozen unsweetened raspberries, thawed
   
   2 tablespoons sugar
   
   1/4 cup ruby port
   
   1 (7 ounce) can chipotle chiles in adobo, drained
   
   
   
   For Zuni rolls
   
   2 scallions
   
   2 large flour tortillas
   
   2/3 cup coarsely shredded havarti cheese
   
   1/4 lb thinly sliced deli-style turkey breast
   
   6 slices crisp cooked bacon
   
   
   
   1. Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved.
   
   2. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
   
   3. Make Zuni rolls: Finely chop scallions.
   
   4. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them.
   
   5. Drizzle some chipotle sauce over filling and gently roll up tortillas.
   
   6. In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes.
   
   7. Diagonally halve tortillas crosswise and serve remaining sauce separately.
   
   8. Can also bake in 350 oven until cheese is melted and they are hot (I usually do them this way).
   
   
   
   The picture:
   
   http://img.recipezaar.com/img/recipes/25/02/5/large/picBZKVVW.jpg
3. stab it with a toothpick
4. I work in a sandwich shop and the secret is to spread a thin layer of mayo right around the edge and then when filled,fold it in halve and then tuck top layer under filling,rolling as you go along.A perfect wrap should be able to stand up on its side.
5. After I roll them I wrap them in Cellophane (Cling), stick em' in the fridge for a hour or two - unwrap em' and you're good to go!
6. lick them and they will stick
7. Just spread some butter or margarine on the edge so it sticks.
8. I THINK THE BEST THING TO DO IS GET A TOOTH PICK AND HOLD IT TOGETHER TILL YOU GET TO THE BOTTOM? OTHER THEN THAT DONT FILL THEM SO MUCH?
9. Super glue.
10. Brush both surfaces with egg white