Tortilla Roll-Ups Recipe (2024)

FAQs

How do you keep tortilla pinwheels from getting soggy? ›

Wrap each rolled tortilla in plastic, twisting the ends to seal, and refrigerate for several hours. Editor's Tip: Don't skip chilling.

Can You Make Pinwheels the Day Before? Yes, you can make pinwheels the day or night before you plan to serve them. If Serving within 1 Day. Store the pinwheels at room temperature, then reheat in the oven.

In a medium bowl, mix the cream cheese, ranch mix, and shredded cheese together. Spread ⅕ of the cream cheese mixture onto each tortilla in a ¼-inch layer. Sprinkle each tortilla with ham and onion. Roll each tortilla tight to make sure the cream cheese binds the tortilla together.

It is best to wrap the tortilla pinwheel sandwiches individually in plastic wrap. This will prevent them from drying out and help maintain their shape. Place in an airtight container or a sealable plastic bag. Store in the refrigerator for up to 3 days, but it's best to enjoy them the day of making.

Don't skip the chilling step!

First, it allows the flavors in the filling to fully develop so they will taste amazing. Chilling the rolls also helps the pinwheels hold their shape once you slice them. They won't fall apart! When you're ready to serve them, use a sharp knife and use a sawing motion to slice them.

Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.

Problem: The Pinwheels are Falling Apart

If pinwheels aren't rolled tightly or the filling is too bulky, they may not hold their shape. Solution: Use toothpicks to secure the tortilla after rolling​​. Prevention: Do not overfill the tortillas, and ensure there is enough cream cheese to hold the ingredients together​​.

A taquito (Spanish pronunciation: [taˈkito], Spanish for "small taco"), taco dorado, rolled taco, or flauta ( Spanish pronunciation: [ˈflawta], Spanish for "flute") is a Mexican dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken.

To make the tortillas flexible, put about a 1/4 inch of oil in a fry pan large enough to hold the tortilla. Heat the oil to ~350F. Place a tortilla in the hot oil for about 30 to 40 seconds then turn over for another 30 to 40 seconds.

If you want to make the tortillas ahead, they can be kept, wrapped in a clean kitchen towel or cloth, at room temperature. Reheat them on a hot comal or in a heavy skillet set over medium heat for at least 30 seconds on each side, until they are pliable again, before eating.

How to cut roll ups? ›

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. (Ask me how often this happens!) (Pro-tip: The ends of the tortillas are not very pretty when sliced – since they don't make a full pinwheel – but are totally delicious nonetheless.

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.

Absolutely! Ham and cheese pinwheels can be frozen in an airtight container (with layers of baking paper in between) for up to 3 months. They can be defrosted and reheated, or reheated directly from frozen.

Preheat the oven to a low temperature, around 350 degrees Fahrenheit (175 degrees Celsius), and place the tortillas directly on the oven rack or on a baking sheet. Bake them for a few minutes until they become warm and regain their crispness.

The trick is to microwave your tortillas first to get them nice and pliable, then spray them with your cooking spray and drape them over the oven rack. From there, let the oven take over and do its thing. Soon enough, you've got perfectly crispy baked taco shells.