Tortilla Roll-Ups Recipe (2024)

FAQs

How do I keep my pinwheels from getting soggy? ›

One of the best ways to keep wraps from getting soggy is by using the correct storage method. Parchment paper or wax paper is ideal for wrapping up your wrap when complete, as it not only keeps the wrap shaped correctly but it also allows it to breathe which prevents moisture build-up that makes wraps soggy.

Warming a flour tortilla, either in a tortilla warmer ( a clay cloche that fits on top of a plate and can be placed in the oven) the microwave, or s few seconds on a warm skillet will add a flexibility to the flour tortilla, and allow it to be rolled or folded without breaking.

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.

Layer Ingredients Strategically

Start by placing a layer of greens on the wrap to act as a barrier between the fillings and the wrap itself. You can use lettuce, spinach or other types of greens. They will also help prevent the wrap from becoming soggy.

A sticky spread: Typically, pinwheels are held together with cream cheese, but anything similar (like hummus or nut butter) can be used. Deli Meat: Pinwheels usually include some kind of deli meat (turkey, chicken, ham, salami, etc.), but that can also be replaced with thinly-sliced veggies.

-Use a light touch and even pressure when rolling to prevent the dough from sticking to the rolling pin or surface. -If you're still having trouble, try using a round template (like a plate or lid) to trim your tortilla into a perfect circle after rolling it out.

Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough.

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.

Dryness, stiffness, and heat — oh my!

If you've made your tortilla dough earlier in the day and are storing it in the fridge, the cold dough will be drier and stiffer — two surefire issues that will lead to cracking. Even non-glutinous doughs get stretchier as they warm.

It's so easy to learn how to make pinwheel sandwiches. Just lay your preferred fillings onto the wrapper of your choice, roll up, chill, slice, skewer, and serve. Have fun making the sandwiches your own special way suited to your party's theme or the tastes of you and your guests. You hardly even need a recipe.

Why do my pinwheels fall apart? ›

Seam side down - Place the seam side down when cutting the wraps. This is another way to ensure that your wrap doesn't fall apart when you're slicing it. Less equals more - Don't overdo it with your fillings! Pinwheel rolls are much harder to cut, eat, and hold together if they're stuffed full of ingredients.