Process for preparing a shelf-stable, flexible tortilla

摘要

A process for forming a packaged, fried, shelf-stable, flexible tortilla. A tortilla is lightly fried in oil at an elevated temperature of 300 DEG -400 DEG F for a limited time of 2-20 seconds selected to retain residual moisture, in excess of 13.5 percent which is sufficient for flexibility. The hot fried tortilla can be rolled and then packaged and sealed in a moisture proof container.