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.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.
How can I keep them crunchy for leftovers, or is it entirely impossible?
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)