Wraps are a popular alternative to sandwiches for those who don't want to consume a lot of carbohydrates. Often wraps use tortillas to enclose fillings such as ham, chicken, cheese, tomato and bacon. Wraps even appear at the breakfast table. Flour wraps work best for hand-held wraps, because corn tortillas have a tendency to break apart. Use them for baked dishes such as enchiladas. Rolling a tortilla wrap isn't difficult but does take practice -- the upside is you get to eat your mistakes.
Lay the tortilla on a flat surface such as a cutting board. Spread the tortilla with cream cheese or mayonnaise to help it stick together after you've rolled it. If you don't want to use either of those, sprinkle a few drops of water on the edges of the tortilla.
Place a few spoonfuls of filling on the end of the tortilla closest to you. Exactly how much depends on the size of the tortilla. A small tortilla handles only a tablespoon or two. Larger tortilla can hold up to 250 ml (1 cup) of filling. Spread the filling so it fills one-quarter of the tortilla. Spread the filling no closer than 5 cm (2 inches) of the top and sides of the tortilla. There should be no filling on the bottom three-quarters of the tortilla.
Fold the top of the tortilla closest to you over the filling. If the filling squishes out onto the tortilla as you fold it, tuck it back under the tortilla fold with a spoon. Fold the left side of the tortilla over the top of the tortilla that you folded over the filling. Fold the right side of the tortilla over the top as well.
Roll the tortilla forward keeping the left and right sides tucked under until you reach the end furthest away from you. The tortilla should fully enclose the filling.
Use fresh tortillas. Stale ones have a tendency to break when you're folding over the edges.
Hot fillings will leak through the tortilla wrap. Serve immediately.