Those sandwiches you’ve been eating in a rolled tortilla? How do they keep the wrap closed? What’s the secret? - Jinx
There’s a way they fold the ends in, sort of like an envelop. I couldn’t do it, but watch the next time someone is making one.
Put the filling on 1/3rd of the tortilla and fold over just to cover filling; fold in each end (perpendicular to the filling), then roll up.
Part of it has to do with the pressure applied within the typical paper wrap on the outside. The ingredients and sauce serve to bind everything together once it’s pulled together under pressure for a little while.
Also, if you dampen the edge a teeny bit as you tuck it in it’ll stick better. Not every place does this, and some folders are more proficient than others.
It also helps with the softer things like cream cheese or mayo if you add these at room temperature, make the wrap and then refrigerate. It will “set” into the roll.
When I get a burrito at the taqueria, they put it (wrapped in aluminum foil) in this gizmo that spews steam. I think the steam and heat is supposed to seal the seam.
Many people try to overfill the wrap, which doesn’t allow it to close properly. I’m guilty of this too – I like a nice fat wrap, but mine always open and fall apart on me.