The preparation for a taco wrap is pretty much the same as it is for your regular taco…you round up whatever ingredients you like in your taco. I like spicy ground beef cooked with taco sauce, a generous amount of mixed cheddar and jack cheese, crispy shredded iceberg lettuce and some chopped tomato as a start. That sour cream and a little guacamole are always fun to have…maybe some sliced onion, maybe a little salsa…you get the drift! Assemble whatever you like best, and now here is where the taco roads diverge.
Instead of the shells, you want some soft flour tortillas. Now, ordinarily I am a fan of corn tortillas, but since we are simply going to warms these up (instead of cooking them) and since we want them to be nice and flexible, we want the flour variety. Corn tortillas tend to be a little grainy and have a tendency to tear, neither of which will make for a happy wrap experience. So go for the flour tortillas and heat them up until they are warm – I usually just pop them in the microwave for about 10 seconds, but you can also wrap a stack of them in foil and pop them in your oven for a little while.
Once they are nice and warm, spoon whatever conglomeration of ingredients you like onto the bottom third of your tortilla. You can fill it all the way to the edge of that bottom third, since that is where we will start rolling it. You can either do it in layers as in the picture above, or you can toss some of them together (the cheese, meat and tomato, for example)…you be you, taco-wise!
Now, starting at the bottom third of the tortilla where the filling is, start carefully rolling it towards the opposite edge. If you want to be all neat and tidy you can fold in an inch or two of the left and right sides before you roll, so everything is all nice and tucked. Slice it in half (or not!), and then you are just a few tortilla chips on the side from the first bite of your favorite new sandwich!