The ultimate folding technique
Just when you want to bring your carefully folded tortilla to your mouth, the filling falls out at the bottom. So you end up eating a dry wheat pancake and then scraping the meat and beans off your plate. With this step-by-step folding plan, the filling will stay put next time.
Handy: you can use this step-by-step plan not only for folding tortillas. You can also fold spring rolls (fresh or deep-fried) this way.
1. Choose your tortilla
Burritos are served already rolled, while you assemble fajitas yourself at the table: we’ll explain the differences once more. Choose your favorite, and if you want to roll it up, go for a tortilla that isn’t too small. Anything smaller than 25 centimeters is difficult to fold.
2. Make sure it’s soft
The tortilla already is when you take it out of the package, but you can make it even easier to fold by heating it briefly in the microwave or in a dry frying pan. What’s more, heating ensures that your tortilla is less likely to tear when you start filling it.
3. Fill it
Place a small amount of filling on your wrap. Not too much—better a little less than you think you need. Don’t place the filling in the center, but just below the center of the tortilla. So there should be more room at the top than at the bottom.
4. Fold the sides inward
They should almost touch, but not quite. Make sure there’s about a centimeter between them.
5. Roll it up!
Hold the folded-in sides firmly and use your thumbs to push the bottom flap over those sides. Hold the tortilla at the top and then start rolling. If you do it right, you’ll now have a kind of filled envelope.
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