Tortilla Roll-Ups Recipe (2024)

FAQs

How do I keep my pinwheels from getting soggy? ›

Wrap each sandwich individually in plastic wrap or foil. This prevents the fillings from leaking moisture into the bread. If making pinwheel wraps, wrap the assembled pinwheel tightly in plastic wrap before refrigerating. Place wraps in a sealed container or bag.

Place a tortilla in the hot oil for about 30 to 40 seconds then turn over for another 30 to 40 seconds. Place the tortilla on a paper towel to remove excess oil. The tortilla will then be much more flexible.

Problem: The Pinwheels are Drying Out

Pinwheels made too far in advance can become dry or the flavours may not be as vibrant. Solution: If made ahead of time, store the rolls wrapped in plastic in the refrigerator and slice just before serving​​ to keep them fresh on the inside.

Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess. Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan.

Don't slice the pinwheels too thin.

Aim for at least 1-inch-thick slices. If the slices are too thin, there isn't enough tortilla in each pinwheel to create a sturdy structure and they are more likely to fall apart.

Just before closing the wrap, add a teaspoon of spread to the edge of the wrap. This helps keep it closed. Cut and serve: Use a sharp knife to cut the wrap into 1-inch pieces to form your pinwheels. Chill in the fridge until you're ready to serve!

Wrap the tortilla rolls tightly in plastic wrap. Store in the refrigerator for at least 1 hour before cutting into small pinwheel slices. This step cools the cream cheese back down and helps meld the ingredients together so the wraps stay tightly rolled up after cutting.

Using a rolling pin or a large glass, roll out dough between the two layers of plastic wrap or wax paper. Try to get it very thin, about 1/8 of an inch or thinner. Each tortilla should be about 5-6 inches in diameter.

Can you make pinwheels ahead of time? Yes—tortilla pinwheels are a perfect make-ahead potluck recipe. In fact, you should assemble and roll the pinwheels at least a few hours ahead for best results. However, make them only 24 hours ahead at most to ensure the tortillas do not become soggy.

How to make wraps that don't go 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.

Airtight food storage containers are the ideal option, as they prevent air and moisture from seeping in and causing the wrap to become soggy or stale. Reusable food containers are also a great choice, as they are eco-friendly and can be used again and again to store wraps and other types of food.

Store your pinwheels in the refrigerator. These pinwheels taste great both warm and at room temperature, so they're ideal for entertaining. How Long will Pinwheels Keep in the Refrigerator? You can store pinwheels in the refrigerator for up to 4 days.