Here's an interesting question from Bethany, who has also given us a very good idea for a chicken lunch dish! She asks:
Yesterday for lunch I made some great chicken wraps with melted cheese and tortillas. The tortillas were super crunchy, which is how I like them. I made several extra to eat as leftovers. Last night when I went to eat one for dinner, it was completely soft. It didn't have the same wow! factor as the first ones I'd made.How can I keep them crunchy for leftovers, or is it entirely impossible?
Bethany, depending on how you make these wraps, I think that there's no way around a soft tortilla; if you put the leftover wraps in the fridge with the cheese and chicken, the moisture is going to cause the tortilla to soften. I would recommend making them as you want them, or else toasting the leftovers under the broiler or in the toaster oven.
You could also separate the ingredients into separate containers and keep them on hand for fast assembly of crispy-tortilla and chicken wraps.
Any other ideas for Bethany? Also, the recipe gorgeous chicken wraps pictured above can be found here, at the British Sandwich Week's website:
• Get the recipe: Anthea’s Chicken Wrap with Salsa and Guacamole and Sour Cream
Related: Recipe: Spanglish Sandwich
(Image: British Sandwich Week)
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I would suggest taking the lettuce and things that would wilt out, and then heat the tortilla/chicken/cheese in a toaster oven, which should make it crispy!
This may be obvious, but try it fajita style and keep all the components in separate containers. I have a great Japanese-style lunch kit with several small containers, and when I make wraps or fajitas, I put the lettuce and tomatoes in one, the cheese in another, the cooked meat/peppers/onions in a third, etc, and then wrap the extra tortillas in foil. (Don't heat up more torillas than you know you can eat on the night you first cook everything, because reheating them later will either make them crumble or go soft on you.)
Even though this method means putting the wrap together again the next day, doing so only takes a couple extra minutes and is well worth it! The cold stuff stays cold and crisp and the hot stuff hot and delicious.
If anyone's got any ideas for achieving similar results with an unfinished takeout wrap, though, I'd appreciate hearing 'em!
You might be able to re-crisp them in a panini press, should you have such a thing. A bacon press and a cast iron skillet should also work. I hear that an iron (really! I heard this from Mom, not Dad, so it's more likely to be true and not just her jerking my chain) works well for grilled cheese so it might work for this, too.
Otherwise, everyone else has summed it up pretty well.
like everyone else has said, the best way is to just keep all ingredients separate until you are about to eat it/
I think you can probably get away with pre-assembling your wrap in a lightly toasted tortilla, refrigerating it, and eating it the next day. Otherwise, like others have said above, I would keep the ingredients separate and assemble on the day of or right before your meal.
While it's not perfect, I usually microwave my reheated wrap for about 45seconds (sacrilegious I know) and then throw it in the toaster oven for a minute or 2.
The microwave warms everything up and the toaster oven gets rid of all the sogginess and replaces it with toasted goodness. The reason I microwave it is because the toaster oven never warms the entire wrap all the way through. This alleviates those problems.
laura, that's exactly what I was going to say - except my family does it with some butter. Makes them decliously crispy.
If you don't mind soft veggies, just maked them as is. I don't mind wilted lettuce/warm tomatoes, so i nuke it to take the chill off, then pan fry until the toritllas get nice and brown.
I once took a tray of wraps home from work after we had a catered event. Reheating made the lettuce soggy and there was no way to get the crispy back in the chicken, so I chopped them up, threw them in a pot with tomatoes and stock, and made soup. It was great!
i like to keep them all rolled up tightly and fry them in a spot of oil in a cast iron.
fry then for a few short minutes on high if you want the tortilla to crisp, bur the ingredients to stay cold (lettuce, tomatoes, avocado).
fry over low/medium if you want the thing to heat through., the tortilla will still crisp up nicely.
gross, i hate soggy tortilla!