Tortilla Wraps - My way

Ok, this post is about my take on tortilla wraps. (The "r" is silent: To'tilla wraps it is.)

Tortilla wraps have been around for centuries, originally made with corn by ancient Mesoamerican civilizations. Over time, they evolved, and now we have all sorts of variations. But a few days before, they were just my little kitchen experiment, born out of that iftar-time energy.

_{I’m not introducing anything new, just used a Canva template to make this dish look appealing… and let the caption stay. ;)}

There’s something about iftar that brings out the creativity in me. Not in an extravagant, over-the-top way, but in the simple joy of making something different. Maybe it’s because fasting all day makes that one meal feel like a celebration. Not just of eating, but of effort, patience, and the rhythm of Ramadan itself.

On regular days, I keep things straightforward—quick meals, familiar flavors, no unnecessary hassle. But in Ramadan, when the fast nears its end, there's this little spark. The same ingredients sitting in my pantry suddenly feel like they can turn into something new. That’s how I ended up making tortilla wraps from scratch instead of making from store bought. Well to be honest I don't know if I can even get them from any shop in this town.

Here, it’s a tradition to send iftar to people’s homes, and alternatively, you can also invite them over. That day, I was planning to send it to two different places—some of my husband's bachelor colleagues and a family. Bachelors don’t always get a good iftar at the mess, so I wanted to make something different for them, something homemade and hearty.

Instead of the usual dough that you roll out and cook like flatbreads, I made a batter using flour, cornflour, and salt. It was more of a pancake-style mix, and let’s just say it wasn’t as easy as I thought. The first one was too thick, another folded onto itself while flipping, and at least two didn’t survive the process. But once I got the hang of pouring the right amount and spreading it evenly, things started falling into place.

The filling was the fun part. I shredded some chicken and tossed it with barbecue masala, tahini sauce, and a few other spices to give it a smoky yet creamy flavor. I stir fried a bunch of veggies while keeping the cucumber and crisp lettuce leaves raw to add that fresh crunch.

So here are all the ingredients. Feel free to ask if you need any details. :)

And finally the wraps:

I can’t show you the plating because I didn’t take any pictures. I was short on time, juggling other dishes alongside these wraps. After preparing everything, I had to plate and cling wrap them as well. It had to reach the destination at just the right moment, not too early and not too late, all in the nick of time.