Quick to assemble and easy to hold, wrap sandwiches can present a challenge to make until you've practiced a few times. However, the effort becomes worthwhile once you're able to condense nutritious protein, vegetables and flavorful sauces into a neat, edible package that doesn't fall apart halfway to your mouth. Assemble wrap sandwiches for appetizing lunches at school or on the job, convenient casual dining at home, and easy, healthy party food platters.
Place two 10-inch flour tortillas between dampened paper towels or microwavable plastic wrap. Microwave on "High" for 15 to 20 seconds to make them pliable before you begin assembling the wraps.
Lay one soft tortilla on a cutting board. You'll want to complete one wrap sandwich at a time.
Spread your first layer, which might be a light sauce or something hardier like hummus, softened cream cheese or nut butter, over the tortilla. Leave about a 2-inch border around the edge of the tortilla bare.
Place your main protein layer on the tortilla next. Because you don't want to overfill the sandwich, only include enough of this layer to cover about one-quarter of the tortilla. Place your protein horizontally just below the center of the tortilla closest to you. This layer might consist of thinly sliced luncheon meat, strips of roasted chicken, pieces of fish, grilled soy tempeh or other protein-rich food items. The protein layer should be no more than 1/2-inch thick and about 5-inches wide.
Stack a thin layer of fresh lettuce, spinach leaves, thin tomato slices, or other colorful vegetables like grated carrots and zucchini on top of the protein.
Fold both the left and right sides of the soft tortilla toward the center until the edges almost touch.
Fold the lower 2 inches of the tortilla, closest to your body, up over the fillings tightly. Continue rolling tightly toward the tortilla's upper edge, tucking in the left and right sides as you go if they begin to pull away.
Cut each wrapped sandwich in the middle with a serrated knife to display the attractive contents and to make it easy to handle. If you are making the sandwiches to serve later, wrap them tightly in aluminum foil or plastic wrap and refrigerate.
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- Don't overfill the wrap sandwiches. Avoid layering more than 1 inch deep to prevent the tortilla from breaking when you roll it.
- Drain the liquid from any wet fillings, such as salsa, to prevent the tortilla from getting soggy.
Denise Schoonhoven has worked in the fields of acoustics, biomedical products, electric cable heating and marketing communications. She studied at Newbold College and Middlesex Polytechnic in the UK, and Walla Walla University. A writer since 2008, Schoonhoven is a seasoned business traveler, solo tourist, gardener and home renovator.