Wraps - can you make them?

skintchick · 7 March 2006 at 2:41PM

I have done a search but no getting anything.

I like the soft wraps you put chicken and stuff in, then roll up and eat.

But they come in big packs and then go off before I can eat them all

Is it possible to make them? I think they are flour wraps, but I'm not sure.

you get them as sandwiches now too, if that helps you understand the ones I mean!!

Thanks for any recipes.

comping_cat · 7 March 2006 at 2:44PM

Not sure about a recipe, but i often freeze wraps and then defrost them as i need them.

thriftlady_2 · 7 March 2006 at 2:47PM

Yep, I do that too

Pink. · 7 March 2006 at 2:47PM

My daughter loves these for lunch and like catowen I buy them and freeze them, but if you want to make them yourself there is a recipe here:

Tortilla recipes

skintchick · 7 March 2006 at 2:53PM

Is that cornflour like I use to thicken sauces? Or is it something special?

honey · 7 March 2006 at 2:56PM

There is also a good recipe here

It's the first recipe on the page

Mr_Proctalgia · 7 March 2006 at 3:04PM

Here is a recipe from the "Book of Bread" by C Ingram and J Shapter

Wheat Tortillas
8oz plain flour
1tsp salt
3/4 tsp baking powder
1 1/2 oz lard or veggie fat
1/4 pint warm water

Mix flour salt and baking powder in a bowl, rub in the fat and mix to a smooth dough using the water, cover and leave to rest for 15 mins. Divide in 12, mould into balls and roll out to 6" - 7" rounds on a floured surface. Re-cover to keep moist. Heat a heavy frying pan or griddle cook one tortilla at a time for 1 1/2 - 2 mins and turn as soon as surface starts to bubble, it should stay flexible. Wrap in a tea towel to keep warm whilst you are cooking the others, they freeze well cooked or raw.

NB

These are essentially chapatis, very nice to eat and you can make them any size you like. They are not exactly like the bought ones but not far off.

HTH

Swan_2 · 7 March 2006 at 3:14PM

skintchick wrote:

Is that cornflour like I use to thicken sauces? Or is it something special?

no, it's different, they're both made from maize, but are entirely different in character. the kind of corn flour you need to make wraps/tortillas is masa harina, which is different again from the cornmeal/polenta you see in stores

some info HERE

most of the wraps sold here are made with wheat flour, you'd probably be best sticking to that

when I've made them, they've never turned out like the shop ones, they're good, but never quite as soft. maybe it's just me getting it wrong though :rolleyes:

RacyRed · 7 March 2006 at 3:19PM

skintchick wrote:

Is that cornflour like I use to thicken sauces? Or is it something special?

It is different, more info HERE (available from a Blackburn Deli) And online HERE

I usually buy and freeze them without problem.

Wendrie · 7 March 2006 at 3:28PM

I have to confess I used to make them - but we now buy them and freeze them. I usually stock up when I see them going cheap (Costco have them very often and Tescos do them multibuy fairly often too). They freeze really well.

I suspect the softness is the fat used - I know if I used trex/lard they came out softer.

mirakl · 7 March 2006 at 3:29PM

You'll get tons of different variations in recipies and flavours in mexican cookbooks. I'm still threatening to make them but I can't decide if the time, effort and cost makes it worthwhile.

PLEASE READ BEFORE POSTING

Wraps - can you make them?

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