Be sure you choose flour tortillas because they contain a little fat and will roll without cracking. Corn tortillas contain no fat, are drier and will split when rolled cold.

When placing ingredients on the tortilla, leave an empty edge (1/4 to 1/2 inch wide) around the outside rim. After youve layered all ingredients on the open tortilla, gently pat firm with the palm of your hand. Always roll the tortilla starting with the edge closest to you. You may find that you have too much filling when you roll the tortilla. Let the excess come out; scrape aside and finish rolling the wrap. Always place the rolled tortilla seam-side down on a plate or flat surface. Once the tortilla is rolled, gently press down on top with the palm of your hand. This firms the ingredients and makes the wrap easier to slice and/or eat. Many wraps look very pretty sliced into rounds since you can see the different textures and colors of the foods. The wraps should be sliced on the diagonal with a sharp (not serrated) knife. A dull knife will not cut cleanly through the tortilla and will pull the wrap apart. Although the wraps can be eaten immediately, many taste better when refrigerated an hour or two so the flavors can blend and mellow. To refrigerate, wrap the wrap in plastic wrap. This will help firm the rolls shape. "World of Tortilla Wrap," Best of the Midwest Market 1997, Dairy Council of Wisconsin. busted 04/21/1999(Wed) by kitpath@earthlink.net Recipe by: Wisconsin Dairy 1997 Posted to EAT-LF Digest by PatHanneman on Apr 21, 1999,