I'm wondering if the tortillas were dry... hence the flaky parts. As for the expansion...maybe your ham had more moisture than usual as moisture would be my suspicion. Moisture and flour are going to plump up... I've made many roll ups and part of the process is making them a day ahead so that they have time to soften. Too much moisture though will turn them to dough....been there too!!!

Nancy

Sooz I think the tortillas were old. The only time I had this happen I bought the tortillas in a grocery store in a small village and I suspect the tortillas had been on the shelf too long.

They weren't the Azteca brand were they? I used them once when the store was out of Cruz, which I normally use. The Azteca tortillas were very soft when I made the rolls . . . when we went to cut them, they were like wads of mush - and kind of 'peeled' as well; yuck! I actually had to throw the rolls away . . . I'd use slices of bread before I'd buy them again!

Thanks for the comments, everyone. Nope, they were not Azteca brand--they were either Mission or Guerrero brand, and I always check the date, AND they were first "right outta da bag" when I opened it. They started peeling from the outside, and the outside was not anywhere near the cream cheese. Maybe the moisture migrated?

Smiles,
Sooz

I stopped buying the Guerrero brand for the reason that you experienced.
And forget about frying up the Guerrero corn tortillas...they're greasy and fall apart. They cost less here, but with the hassles I only purchase Mission brand or our local fresh ones.

I think right out of the bag isn't as successful as heating them in a tiny bit of oil first. I know they're not uncooked, but heating them up gently really gives more flavor.

Thanks, Deborah, for the input about Guerrero. I didn't know that. From now one, it'll be Mission brand.

Ideefixe, I don't think heating them in a bit of oil would work for my rollups, but that's a good tip for other preparations using tortillas! Thanks!

I also hate the Aztec brand although they are cheap. Mission are good but much more expensive.

I use the mission brand only. I make what you describe a lot in the summer for my family. I think you simply got a bad batch. The only thing I do differently is to use foil to wrap them tightly, and then I only refrigerate for 30 minutes or so. Toothpicks help hold them together if needed. I don't love them the next day either, they get too gummy from the moisture of the ingredients. But I know exactly what you are describing--occasionally it happens to me when I open a new bag of tortillas and some stick together. When I pull them apart, they sometimes peel. Heating in a microwave between moistened paper towels helps.
jo