Grain
Wrap
Wrap of Tortilla is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of tortilla: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.37 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
- Cholesterol 0 mg
- Sodium 5.05 mg
- Salt 0.01 g
- Total Carbohydrate 73.3 g
- Dietary Fibre 6.33 g
- Total Sugars 1 g
- Complex / starch 62.6 g
- Protein 9.45 g
- Water 11.8 g
- Energy 358 kcal
- Water 11.8 g
- Carbohydrates 73.3 g
- Protein 9.45 g
- Fat 2.37 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
- Omega-3 0.12 g
- Vitamins 52.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.63 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 26.1 µg
- Vitamin C 2 mg
- Vitamin E 0.68 mg
- Vitamin K 1.7 µg
- Minerals 293 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.63 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 26.1 · vitamin-e: 0.68 · vitamin-k: 1.7 ·
Minerals
Wrap of Tortilla: composition reflects this culinary part relative to the whole ingredient.
History
Cooks bought prepped forms of tortilla for speed while markets still sold whole produce, including named wrap portions.
Cooks bought prepped forms of tortilla for speed while markets still sold whole produce, including named wrap portions.
Cold storage and transport made tortilla a year-round kitchen staple in many regions, including named wrap portions.