Does anyone remember any threads on wraps? Or could we start one?

Don't remember but would you believe I made one this morning for lunch at work today?

I bought a package of flour tortillas which I do every once in a while and filled it with turkey pastrami (I've been hooked on it for months and roll up for snacking w/cheese too), some three-cheese shredded Mexican cheese but didn't have time to slice some plum tomatoes.

I love wraps and I also love to make a scrambled egg burrito out of the wraps.

BTW, I made two batches of Harina P.A.N. Pre-Cooked White Corn Meal tortillas on different nights with my tortilla press and now that I mentioned it, I have my second and successful batch in the freezer. Must thaw to see how they are cooked quickly in a frying pan. I actually made them for Mexican empanadas (my second try) and the filling was great this time and the dough better, but they sort of cracked when I folded them over because I didn't put a damp towel on them. I'm getting better at it though - Lol.

Dawn, is this request for your farm market business?

 
No, since Bub is working 5 days a week, I am packing him lunches.

I am trying to think of ideas to keep his lunches interesting. He is being very good about not buying lunches out to save money. I have been making him sandwiches, but he really liked the wrap that I sent him. He said it seemed much fresher than the sandwiches that I have made him. Thanks, Sandy!

 
I make wraps often. Nothing special. Seriously just use up my leftovers and slather on cranberry

sauce / pesto / mustard / marinara etc. My "special" ones are when I go out of my way and make bacon w/ turkey and cheese. dh never realizes that they are leftovers because it is "wrapped." We had chicken wraps over the weekend, threw on some tom / mozzerella / romaine. He was quite happy. I guess I just do not think about wraps / panninis... Just use and try to be creative w/ what is in the pantry. (They are not restaurant style wraps)

Are you still doing Bento Boxes?

Best,
Barb

 
Agreed that wraps are nothing special, but really, they do travel well and seem to hold up better

than a sandwich. I like mixing mayonnaise with a chipotle pepper in adobo sauce, and having it available in the refer to make a wrap. I have found it is better to put the mayo, mustard, ketchup, if you use it on top of the meat, rather than between the wrap and the meat. The filling does not slip and slide, and the condiment does not ooze out as much. Tomatoes can be a bit tricky, and I don't use them unless they are in season,then I opt for the firmer textured ones, such as plum.
I love: beef/horseradish/swiss
chicken/mayo with the chipotle in adobo
pastrami/mustard/dill pickle
turkey/cranberry horseradish sauce
tuna salad/swiss
I put lettuce in all my wraps, and tomatoes during the summer

 
remember when Subway would make your sandwich into a wrap? no more. flatbread now. almost as many

calories as regular bread. I loved those big tortilla wraps.

 
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