Comte Folded Tortilla with Cucumber Cream Cheese Spread

Recently, I noticed trending on Instagram, folded tortilla sandwiches. I made a couple for The Man and me. The end result was delicious and I discovered a few “tips” that the various posts did not clarify – you can put too little in them which results in not enough to be satisfying. And the last section should be cheese ( or a “sticky” food) for the final fold to be successful.

I had shopped earlier in the week at Costco and bought a rotisserie chicken – I always buy one and use the bones and skin as the basis for my homemade chicken stock. I am never without chicken stock in the freezer. I use it in every soup or stew recipe and most sauces.

Costco tips: 1. Since opening, Costco has sold their rotisserie chicken for $4.99 – more than 30 years. 2. Anyone can purchase prescriptions at Costco – it’s a federal law. 3. Anyone can shop Costco.com, although some items are for “Members Only”.

The Man loves ham and I had also purchased a cooked, half ham to use for sandwiches and other entrees.

Chicken, of course, is the most versatile protein I use and Waygu ground beef is a close second. Sadly, The Man has never developed a love of fish , except Fish and Chips (Cod only), so my fish jones generally is satisfied only when eating out.

After viewing several posts of folded tortillas from Chicken to cheese to PB&J, I decided to go with Chicken, Ham, and Comte AOP cheese (using what is already open or available in the kitchen). The first sandwiches I made I used pickles because the avocados I had were not quite ripe enough.

You start with a large flour tortilla and cut a slit halfway through – one slit only.

Pre-heat frying pan to low/medium heat. Oil the pan (I used a little avocado oil spray). Add the cut tortilla.

Imagine the tortilla in four sections and add your ingredients to the sections. In the first section, I added thinly sliced roasted chicken; second section I added sliced dill pickles; third section thinly sliced ham and shredded Comte to the last section. Then I lightly shredded Comte over the entire tortilla with a microplane. When the Comte began to melt I began folding. Chicken section folded over the pickles; pickles over the ham; ham over the Comte and you have a cone shaped sandwich. I grilled the “cone” on both side a bit to brown and allow Comte time to melt into all the sections. As you can see below, the last section was avocado, not cheese – wrong line-up. It will fold better with cheese in last section.

The Man swooned.

I decided, the sandwich could use more stuffing so  I prepared the same sandwich the next day substituting the pickles with the fresh avocado. I moved the Comte section from section four to section 2 – wrong decision. why? When I got to the final fold, because I had used larger quantities of chick and ham, the avocado section would not fold properly. Had I had avocado in section two and Comte in section two, if would have folded and melded the sandwich properly.

I learn as I go…

On day one I used mayo and Dijon Mustard in the chicken and ham sections. Day Two, I added freshly made cucumber cream cheese spread to mine. (The Man is not a big cucumber fan)

Cucumber Cream Cheese Spread is not Tzatziki- Tzatziki uses Yogurt (and different spices) and my spread is made with Cream Cheese. Mine is simple to make:

Ingredients:

1 Cucumber – peeled and diced

2 Green Onions – roots and any crappy ends removed – sliced into chunks

8 ounce Cream Cheese – softened and cut onto cubes

1 Teaspoon Worcestershire Sauce

salt to taste

Preparation:

Place cucumber and onion in food processor – chop coarsely – don’t over over-process

Add cream cheese, Worcestershire Sauce and Salt.

Process until smooth.

That’s it – better if refrigerated overnight to allow time for flavors to marry together.

In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability. 

This post may contain affiliate links from which I receive a small commission from any purchases you make through those links. I thank you for patronizing my amazon influencer store front. 

Follow me on:

• 
• 
• 
• 
• 
• 
• 
•