To warm tortillas in an oven, first preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Wrap a stack of eight tortillas in aluminum foil and heat them in your preheated oven for 10 to 15 minutes. If warming a tortilla on the stove, turn one burner on high. Grab one tortilla with a pair of tongs and hold it over the burner for a few seconds, occasionally swapping sides. Remove once it softens and starts to turn brown. To warm tortillas in the microwave, wrap a stack of eight in a clean, semi-damp paper towel or dish towel. Microwave the stack on full power for 30 to 45 seconds.
The placement of the filling will vary depending on how you plan to fold the tortilla, but you should always follow this principle no matter which fold you use. Check the individual method instructions for more details concerning filling placement.
Make sure that you have plenty of extra room on the ends. [3] X Research source For small tortillas, 1 inch (2. 5 cm) will probably work. For larger tortillas, you may need to leave 2 inches (5 cm) on each end. If you fill the tortilla to the end, the contents will spill out as you fold it.
For a more secure fold, you should hold the tortilla up so that the filling slides down into the new fold you just created, making it tight. Do so carefully to prevent the filling from falling out.
Note that you should fold into the center of the tortilla so that these two folded edges will fold to the same side as the folded bottom.
To prevent the fillings from falling out, you may need to gently place your fingers over the folded bottom edge at the point where it meets the filling, at least until that section has been covered by folded tortilla. Keep rolling the tortilla up until the entire thing has been used.
The filling should be spread in a thick line and not in a large clump or pile. Make sure that there is enough extra room at each end of the tortilla to prevent the filling from falling out. If you have a smaller tortilla, 1 inch (2. 5 cm) might be enough. For larger tortillas, you may need up to 2 inches (5 cm) on each end.
As you fold, some of the filling might slide down to the bottom of the tortilla or over the center mark. This is fine as long as none of the filling slides off the lower edge.
Make sure that each fold you make as you roll the tortilla up is as tight as possible. You should squeeze the roll back toward you a little each time to ensure a tight roll. Continue rolling the tortilla all the way up like this until the entire shell has been used.
If it still seems a little loose to you, however, you could also place a few toothpicks in it to help keep the tortilla secure.
Note that this folding technique only works if you are working with sliced deli meats, flat greens, soft cheeses, chutneys, or thick spreads. It will not work with crumbly fillings like ground beef or shredded cheese.
Gently fold the bottom up and over into a cylinder with a diameter of about 1/2 inch (1. 25 cm). Continue rolling the rest of the tortilla over this initial cylinder until you reach the top edge. If you have ever rolled up a jelly roll, the process is very similar.
You could also create smaller appetizer-size portions by cutting the wrap on the diagonal into four to six pieces.
Mentally divide the round tortilla into equal thirds vertically. Spread the filling in a line down one line marking off one of the final thirds. If you are working with a square tortilla, you will need to draw a line of filling down the diagonal of the shell, from one corner to its diagonal opposite. Make sure that you leave at least 1/2 to 1 inch (1. 25 to 2. 5 cm) of space at each end so that the filling does not fall out as you fold the tortilla. Note that this fold is not quite as secure as some others are, so it is generally best to use it for larger fillings like sliced deli meats and sauteed vegetables since these are less likely to spill out.
Make sure that the filling is completely covered by this side of the wrap.
Fold the tortilla as tightly as possible without breaking it. You can make the fold tighter by gently pushing the filling against the sealed fold you first created while folding over the second side.
Note that this will work better with fairly solid fillings, like diced or sliced vegetables, spreads, sliced deli meat, fruit, or large chunks of meat or fish. Do not use this method for fillings that have watery sauces or small pieces that could slip out easily.
Do not fold the tortilla before doing this. Make sure that you completely cut through the fillings, as well. Each wedge should be equal in size and shape, and the fillings should all be clearly separate.
The two rounded corners are the corners connected to one flat edge one on side and the rounded edge of the tortilla on the other side. Imagine a diagonal line connecting the rounded corners. Fold one corner into the tortilla, gradually rolling it toward that other corner along the imaginary diagonal line. When done, you should have a cone-shaped tortilla with one closed point and one open end. Alternatively, you could simply fold one of these rounded corners over so that it meets the other rounded corner. Press the edges together to seal them.
Spoon the filling out over this half so that it stops short of the rounded edge by about 1/2 inch (1. 25 cm). If working with a square tortilla shell, divide the shell in half diagonally rather than doing so crosswise or lengthwise. Note that this is the method usually used for half-moon quesadillas.
If you press the edges together firmly, you might be able to help pinch them in place, especially if you gently moisten them with water before doing so or if you plan to bake, sauté, or fry the tortilla afterward.
For quesadillas and other similar dishes, cut the folded tortilla into four wedges, with each cut starting at the center point along the folded edge and going outward toward the open edges. The tortilla should not be bulky, but if it is, secure it with a toothpick before enjoying.
