Tortilla Foldups

Laurie Crowell from Golden Fig Fine Foods tries out one of the newest trends in food – Tortilla Fold Ups.

Laurie’s Recipes:

The method is the same for all, you just have to choose your favorite ingredients!

With a burrito size flour tortilla, Imagine a clock face on the burrito, so 12 o’clock at the top, 3 o’clock at the right, 6 o’clock at the bottom and 9 o’clock to the left, With a scissors, cut a straight line from  6 o’clock to the center.

The items you want to remain cold put on first between 6 o’clock and 9 o’clock. Follow suit by placing ingredients on the other 2 or 3 spaces (depending on how thick you want your end product).

Carefully fold the quarter to the left of the cut up, then fold to the right and then down and you end up with a triangle.

Place in a pan and cook over medium heat until outsides are toasty.


Mediterranean Shrimp Foldup

2 C Spinach
1/2 C chopped cherry tomatoes
6 ea cooked shrimp, chilled and tossed  with a squeeze of lemon juice and herbs
2 oz chevre
1 TB Sundried tomatoes chopped
1 TB kalamata olives, chopped
2 burrito sized flour tortilla

Place spinach in first quarter of tortilla to the left of the cut

Place cherry tomatoes on second quarter

Place 3 shrimp on third quarter

Spread chevre on fourth quarter, sprinkle sundried tomatoes and olives on chevre and press in so they stay in!

Carefully fold starting with spinach quarter.

Cook in preheated nonstick pan or skillet  over medium heat until lightly browned on both sizes


Southwestern Foldup

1 avocado, sliced
3/4 C cooked chicken, shredded
2 Tb salsa
1 TB cilantro leaves
1/2 C cheddar cheese, shredded
2 burrito size flour tortillas

Place avocado slices on first quarter to the left of cut.

Place chicken on second quarter, spoon 1 TB salsa and 1/2 of the cilantro over chicken

Place cheese on 3rd quarter

Fold, beginning with avocado folding up to chicken, folding over to cheese.

Cook on preheated nonstick pan or skillet  over medium heat until lightly browned on both sides


Dessert Foldup

2 TB fudge sauce
4 strawberries, washed and sliced
1/2 C hazelnut spread (like Nutella)
1 banana, peeled and sliced
2 burrito sized flour tortillas

Swipe 1 TB fudge sauce on quarter to the left of the cut, place strawberries on top of fudge

Spread hazelnut spread on next quarter

Place banana sliced on third quarter

Carefully fold up beginning with strawberry and chocolate section, folding then to the right to the nutella and then down over the bananas.

Cook on preheated nonstick pan or skillet over medium heat until browned on both sides.

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