That's a wrap
Wraps have grown in popularity over the last decade or more, and for good reason. They are easy to assemble, portable, and endlessly versatile. Most cuisines have long included instantly recognizable wrapped food such as Gyros, egg rolls, or burritos. At some point along the way, Americans decided to create their own filled tortillas, and called them by their obvious name, wraps. The bread portion of the wrap is usually a soft flour tortilla (plain or flavored), a pita, or soft lavash. The filling combinations that go into the wrappers truly have no limits, so what a great way to let your imagination run wild.
Some tips for making perfect wraps - warm the tortilla for easier folding; spread the filling in a 2x5 inch rectangle on the bottom half of the tortilla; fold the right and left edges of the tortilla over the filling, toward the center; fold the bottom edge toward the center, and gently roll until the tortilla is completely wrapped around the filling. Cutting the finished tortilla in half on the bias provides an attractive presentation.
Today's recipes are for anyone looking for the perfect picnic or tailgate food, or just a quick meal at home. We also hope that our readers who have asked us to supply some recipes that don't take hours to prepare will enjoy a few of these suggestions.
