The less substance I have filling the tortilla, the easier it is for me to fold. I always want to cram as much stuff in as is humanly possible, but it gets to be too much and a) I can't fold it or b) it just poops out the back end. Tuck your the tortilla in your fingers way into the roll as you're wrapping it and maybe it will stay!

I, too, prefer using cream in making alfredo sauces. The only trouble I had getting my parmesan to melt was when I lobbed it all in there at the same time to stir in. Now I break it up into fifths and stir each portion until completely melted.

Does anyone have a good mushroom sauce recipe? I'm making mushroom pork this week and I'd really like to not rely on pre-made cream of mushroom soup if I can help it!