Easiest Way to Prepare Delicious Tortilla wraps

Tortilla wraps. In a large bowl, combine flour and salt. Spread the tortillas with cream cheese to help hold the sandwich together and balance out the savory salami. Warming the wraps a little makes them easy to work with. —Darlene Brenden, Salem, Oregon.

Homemade flour tortillas are extremely easy to make at home. You'll need: flour, salt, baking powder, cold lard (or bacon fat or shortening), and water. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. You can have Tortilla wraps using 4 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tortilla wraps

1. Prepare 2 cups of plain flour.
2. It's 1/2 tsp of salt.
3. It's 3/4 cup of water.
4. It's 3 Tbsp of oil.

Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months. Tortilla wraps are easy to slice into party pinwheels. One of the tortilla pinwheel recipes I decided to make was smoked salmon wraps with smoked salmon cream cheese and arugula.

Tortilla wraps step by step

1. In a bowl combine flour and salt.
2. Stir in water and oil Turn on a floured surface, knead for 5 minutes adding a little flour if needed to achieve a smooth dough. Let it rest for 10minutes.
3. Divide dough into 6 portions,on a slight, floured surface, roll each ball portion into a 7 inch circle..
4. In a large nonstick skillet cook tortillas for about 1minute over medium heat until bubbles form and flip to cook the other side, about.
5. Fill with your favourite fillings.

That idea wasn't in the little cook booklet and seafood wasn't popular in the family. We know that tortillas are particularly delicious when they're made fresh, but how about after they've been frozen? Turns out they're pretty good, too—and freezing tortillas is a fantastic way to store any extras. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.

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