Tortilla Roll-Ups Recipe (2024)

FAQs

How do you keep tortilla roll ups from getting soggy? ›

Pack The Dressing Separately

The biggest tip I have to keep your wrap from getting soggy is to pack your dip or dressing on the side. The largest culprit of a soggy sandwich is the sauce, which although tasty, can make your wrap soggy just minutes after making it.

Tightly roll up each of the tortillas and wrap each one in foil or plastic wrap; refrigerate the pinwheels overnight. Before serving, slice each roll up into ¼-inch slices. Arrange them on a platter or feed them to your ravenous family as you slice them.

I freeze up to 1 month. Let them thaw in the fridge before serving. I love making these ahead of game day and then they're ready to go when we want to celebrate.

Not Dipping the Tortillas in Sauce

Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

Pinwheels made too far in advance can become dry or the flavours may not be as vibrant. Solution: If made ahead of time, store the rolls wrapped in plastic in the refrigerator and slice just before serving​​ to keep them fresh on the inside.

A taquito (Spanish pronunciation: [taˈkito], Spanish for "small taco"), taco dorado, rolled taco, or flauta ( Spanish pronunciation: [ˈflawta], Spanish for "flute") is a Mexican dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken.

Using a rolling pin or a large glass, roll out dough between the two layers of plastic wrap or wax paper. Try to get it very thin, about 1/8 of an inch or thinner. Each tortilla should be about 5-6 inches in diameter.

What makes flour tortillas hard is not adding enough lard or oil and water and not kneading the dough for the required amount of time, and NOT allowing the dough to rest in a warm place at least 30 minutes before making flour tortillas.

A serrated knife works the best in cutting through all the layers. We first cut off the ends of the roll (if they are uneven) then slice roll into 12 equal pieces. I find the easiest way to do this is to slice the roll in half, then in half again so you have 4 equal pieces.

You can make these the day before you're ready to serve them and keep them wrapped, whole, in the fridge for at least 4 hours or up to 24. Just before serving, slice each tortilla pinwheel in 1/2- to 3/4-inch rounds and arrange on serving plate.

How do you assemble pinwheel sandwiches? ›

Get the Recipe

Spoon the cream cheese mixture on top and spread into a thin layer, coating the entire tortilla. Layer on the sliced cheese, deli meat, and spinach. Place it toward the bottom 1/3 of the tortilla (not the center). Roll up the tortilla and slice into pinwheels.

Tips for keeping your flour tortillas from getting soggy in enchiladas. Try preheating your enchilada pan in the oven before you start cooking. Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).